Description
Garlic Herb Roasted Veggies is a flavorful and colorful medley of baby carrots, zucchini, bell pepper, red onion, and broccoli florets tossed in a garlic and herb-infused olive oil. Roasted to perfection in the oven, this easy side dish offers tender, lightly browned vegetables bursting with aromatic herbs like oregano, thyme, and basil. Garnished with fresh parsley, it makes a healthy and delicious accompaniment to 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
Seasoning
- 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
- Fresh parsley (optional, for garnish)
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 Oil and Seasonings: Drizzle the olive oil over the veggies. Add the minced garlic, dried oregano, thyme, basil, salt, and pepper.
- Toss the Vegetables: Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Arrange on Baking Sheet: Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Ensure they are not overcrowded to roast evenly.
- Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes or until tender and lightly browned. Toss halfway through cooking for even roasting.
- Finish and Serve: Once roasted to your liking, remove the veggies from the oven. Garnish with fresh parsley if desired and serve immediately.
Notes
- For extra flavor, add a squeeze of fresh lemon juice before serving.
- Vegetables can be substituted or added per your preference; sweet potatoes or cauliflower work well.
- To make it vegan and gluten-free, ensure the seasoning has no hidden gluten or animal products (this recipe is naturally both).
- If you prefer crisper veggies, reduce roasting time slightly.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
