Garlic Herb Roasted Vegetables – Flavorful & Easy

Garlic Herb Roasted Vegetables bring a burst of flavor, color, and texture to your table. Tender roasted carrots, zucchini, and bell peppers coated in garlic, olive oil, and fresh herbs caramelize beautifully in the oven. This simple, versatile side dish is perfect for weeknight dinners, meal prep, or special occasions.

Why You’ll Love This Recipe

• Roasts vegetables to golden, caramelized perfection
• Uses simple pantry ingredients
• Ready in under 30 minutes
• Naturally vegetarian and gluten free
• Vibrant, colorful, and visually appealing
• Easy to customize with your favorite vegetables
• Perfect as a side dish or addition to bowls
• Ideal for meal prep or last-minute dinners

Ingredients

• 2 cups carrots, sliced
• 2 cups zucchini, sliced
• 1 cup bell peppers, chopped
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme or rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley chopped optional

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C).
2. Wash and cut all vegetables into uniform sizes.
3. Place vegetables in a large mixing bowl.
4. Drizzle with olive oil and add minced garlic.
5. Sprinkle dried herbs, salt, and pepper; toss to coat evenly.
6. Spread vegetables on a parchment-lined baking sheet.
7. Roast for 20–25 minutes until tender and lightly browned, tossing halfway.
8. Sprinkle fresh parsley before serving, if desired.

Tips & Variations

• Mix in seasonal vegetables like broccoli, cauliflower, or asparagus
• Add a pinch of red chili flakes for heat
• Finish with lemon juice or balsamic glaze for extra flavor
• Use fresh herbs like thyme, rosemary, or basil for aromatic taste
• Flip vegetables halfway for even roasting
• Serve with dipping sauces like garlic aioli or tahini

Storage & Freezer Instructions

• Store leftovers in an airtight container in refrigerator up to 3 days
• Reheat in oven to maintain crisp edges and roasted flavor
• Avoid microwaving to prevent sogginess
• Do not freeze raw vegetables; roasted vegetables can be frozen but texture may soften

Serving & Pairing Ideas

• Serve alongside grilled chicken, fish, or tofu
• Add to grain bowls, pastas, or roasted veggie wraps
• Pair with mashed potatoes or rice pilaf
• Garnish with toasted nuts or seeds for crunch
• Drizzle with balsamic glaze for additional flavor

Frequently Asked Questions

Can I roast all vegetables together?

Yes, but cut vegetables to similar sizes for even cooking. Denser vegetables like carrots may need slightly longer roasting.

How do I keep roasted vegetables crispy?

Use high heat, avoid overcrowding, and toss halfway through cooking. Spread vegetables in a single layer on the baking sheet.

Can I prepare this dish ahead of time?

You can chop vegetables and make the herb mixture in advance. Roast right before serving to retain crispness.

What herbs pair best with roasted vegetables?

Thyme, rosemary, oregano, and parsley all enhance flavor. Fresh or dried herbs work, and a mix adds depth.

Ready to Make It?

Garlic Herb Roasted Vegetables deliver golden, caramelized flavor with minimal effort. This healthy, easy side dish adds color, aroma, and taste to any meal. Save this recipe for a quick, versatile, and delicious vegetable dish.

You Might Also Like

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• Honey Glazed Carrots – Sweet and tender roasted vegetable side.
• Smashed Potatoes – Crispy edges with fluffy centers.
• Lemon Herb Peas – Bright, fresh, and easy vegetable side.

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