Description
A simple and flavorful Garlic Herb Roasted Veggies recipe featuring a colorful medley of baby carrots, zucchini, bell pepper, red onion, and broccoli, tossed in olive oil, garlic, and herbs then oven-roasted to perfection. Perfect as a healthy side dish for any meal.
Ingredients
Scale
Vegetables
- 2 cups baby carrots, peeled
- 1 large zucchini, sliced
- 1 bell pepper, chopped (any color)
- 1 red onion, sliced
- 1 cup broccoli florets
Seasonings & Oil
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Garnish (Optional)
- Fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the Vegetables: Wash and peel the baby carrots. Slice the zucchini, bell pepper, and red onion into bite-sized pieces. Cut the broccoli into small florets.
- Combine Vegetables: Place all of the prepared vegetables into a large bowl.
- Add Olive Oil: Drizzle the olive oil over the vegetables.
- Season the Veggies: Add the minced garlic, dried oregano, thyme, basil, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Spread on Baking Sheet: Spread the seasoned vegetables out in a single layer on the prepared baking sheet, making sure they are not overcrowded to ensure even roasting.
- Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned. Toss the veggies halfway through cooking to promote even roasting.
- Remove and Serve: Once roasted to your liking, remove the vegetables from the oven.
- Garnish and Serve: Garnish with fresh parsley if desired, and serve immediately for best flavor and texture.
Notes
- Make sure to spread the vegetables in a single layer without overcrowding to ensure even roasting and caramelization.
- You can substitute or add other vegetables like cherry tomatoes, asparagus, or cauliflower depending on preference.
- Adjust the herbs and garlic amounts to taste for a stronger or milder flavor.
- Use fresh herbs instead of dried for a more vibrant taste, adding them toward the end of roasting or as a garnish.
- Leftover roasted veggies can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
