Garlic Herb Roasted Veggies

Description

Garlic Herb Roasted Veggies are a colorful, flavorful, and nutritious side dish that pairs beautifully with just about any main course. Fresh seasonal vegetables are tossed in olive oil, garlic, and aromatic herbs, then roasted until caramelized and tender. The result is a dish that’s both healthy and comforting—perfect for weeknight dinners, holiday tables, or meal prepping.

Ingredients For Garlic Herb Roasted Veggies

• 2 cups broccoli florets

• 2 cups cauliflower florets

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 2 medium carrots, sliced into sticks

• 1 small zucchini, sliced into half-moons

• 1 small red onion, cut into wedges

• 3 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried rosemary (or 1 tbsp fresh)

• ½ tsp dried oregano

• ½ tsp paprika (optional, for color)

• Salt & pepper, to taste

• Fresh parsley, chopped (for garnish)

 Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Wash and cut all vegetables into similar-sized pieces for even cooking.

3. In a large bowl, combine olive oil, garlic, thyme, rosemary, oregano, paprika, salt, and pepper.

4. Add vegetables and toss until well coated.

5. Spread evenly on the prepared baking sheet in a single layer.

6. Roast for 20–25 minutes, stirring halfway, until veggies are golden brown and tender.

7. Garnish with fresh parsley and serve warm.

Notes

• You can swap in seasonal veggies like Brussels sprouts, sweet potatoes, or asparagus.

• Use fresh herbs for a brighter, more vibrant flavor.

• Don’t overcrowd the pan—spread veggies in a single layer so they roast, not steam.

• Add a squeeze of fresh lemon juice at the end for brightness.

Tips

• For extra crispiness, roast at a higher temp (450°F/230°C) for a shorter time.

• Make it spicy by adding chili flakes or cayenne pepper.

• Leftovers can be blended into a creamy roasted vegetable soup.

• Pair with chicken, steak, fish, or serve over quinoa/rice for a vegetarian meal.

Servings

• Makes 4 servings as a side dish.

 Nutritional Info (per serving, approx.)

• Calories: 145 kcal

• Protein: 4 g

• Fat: 9 g

• Carbs: 15 g

• Fiber: 5 g

• Sugar: 7 g

• Sodium: 120 mg

Benefits

• Packed with antioxidants, vitamins, and fiber.

• Supports digestion and heart health.

• Low in calories, making it weight-loss friendly.

• Versatile and customizable with any veggies on hand.

❓ Q & A

Q: Can I make this ahead of time?
A: Yes! Roast the veggies and store them in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture.

Q: Can I use frozen vegetables?
A: Fresh works best, but frozen can be used. Roast them straight from frozen at a slightly higher temp for extra crispness.

Q: What herbs go best with roasted veggies?
A: Garlic pairs well with rosemary, thyme, oregano, parsley, and basil. You can mix and match based on your taste.

Q: Can I make this oil-free?
A: Yes, toss the veggies in a splash of vegetable broth or lemon juice instead of oil, though they won’t caramelize as deeply.