Garlic Herb Roasted Veggies

Garlic Herb Roasted Veggies



For the Veggies:
• 4–5 cups mixed vegetables (e.g., broccoli, cauliflower, carrots, zucchini, bell peppers, sweet potatoes, Brussels sprouts, asparagus)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, finely chopped)
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Optional: Red pepper flakes for a hint of heat

Optional Garnish:
• Fresh parsley or basil, chopped
• Grated Parmesan cheese

Preheat your oven to 400°F (200°C) .
Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Prep the Vegetables

Wash, peel (if necessary), and chop the vegetables into evenly sized pieces. This ensures they cook evenly and develop a nice caramelized exterior.
Place the chopped veggies in a large mixing bowl.
Season the Veggies
Drizzle the olive oil over the vegetables and toss to coat evenly.
Add the minced garlic, dried thyme, rosemary, oregano, salt, and pepper. Toss again to ensure all the veggies are well-seasoned.
If you like a bit of heat, sprinkle red pepper flakes over the mixture.
Roast the Veggies
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow for proper roasting and caramelization.
Roast in the preheated oven for 20–30 minutes , stirring halfway through, until the veggies are tender and slightly golden at the edges.
Serve and Enjoy

1. Remove the veggies from the oven and transfer them to a serving dish.
2. Garnish with fresh parsley or basil for a pop of color and flavor.
3. Optional: Sprinkle grated Parmesan cheese over the top for added richness.
4. Serve warm as a side dish or incorporate into grain bowls, wraps, or pasta dishes.
Tips for Success
• Choose Seasonal Veggies: Use what’s fresh and in season for the best flavor and texture.
• Mix Textures: Combine soft veggies like zucchini with firmer ones like carrots or sweet potatoes for a variety of textures.
• Don’t Skip the Garlic: Freshly minced garlic adds incredible depth of flavor—don’t substitute with garlic powder unless
necessary.
• Adjust Cooking Time: Softer vegetables (like zucchini) may need less time, while denser ones (like sweet potatoes) may
need a few extra minutes.
• Add Acid: A squeeze of lemon juice or balsamic vinegar after roasting can brighten the flavors.
Why This Recipe Works
Roasting vegetables caramelizes their natural sugars, creating a delicious balance of sweetness and savory flavor. The
combination of garlic, herbs, and olive oil enhances their natural taste without overpowering them. This method is not only
simple but also versatile, allowing you to customize the dish based on your preferences or what’s available in your pantry.
Whether served as a side dish or incorporated into a larger meal, these Garlic Herb Roasted Veggies are sure to impress.
Conclusion: A Healthy, Flavorful Addition to Any Meal
Whether you’re cooking for yourself, your family, or a group of friends, these Garlic Herb Roasted Veggies are a guaranteed hit.
Their simplicity, versatility, and bold flavors make them a go-to option for busy weeknights or special occasions alike. Plus, they’re a fantastic way to enjoy more vegetables in your diet without feeling like you’re sacrificing taste.