Description
Garlic Herb Roasted Vegetables are golden, caramelized, and flavorful. Easy to prepare with simple vegetables and herbs for a versatile side dish.
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
Instructions
1. Preheat oven to 425°F (220°C).
2. Wash and cut all vegetables into uniform sizes.
3. Place vegetables in mixing bowl.
4. Drizzle with olive oil and add garlic.
5. Add herbs, salt, and pepper; toss to coat.
6. Spread on parchment-lined baking sheet.
7. Roast 20–25 minutes, tossing halfway.
8. Sprinkle fresh parsley and serve.
Notes
Mix in seasonal vegetables.
Add chili flakes for heat.
Finish with lemon juice or balsamic glaze.
Use fresh herbs for aroma.
Flip halfway for even roasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg