Garlic Herb Roasted Vegetables: A Delicious and Easy Recipe for Healthy Eating

Garlic Herb Roasted Vegetables are a delightful way to elevate any meal, bringing a burst of flavor and color to your table. This recipe is not just a side dish; it’s a celebration of seasonal produce, infused with the aromatic essence of garlic and fresh herbs. Roasting vegetables has a rich history, often found in various cuisines around the world, where the technique enhances their natural sweetness and creates a satisfying texture.

What I love most about Garlic Herb Roasted Vegetables is how they effortlessly combine convenience with taste. The simplicity of tossing fresh vegetables with olive oil, garlic, and herbs makes it a go-to recipe for busy weeknights or special gatherings. The result is a medley of tender, caramelized veggies that are both nutritious and delicious. Whether served alongside a hearty main course or enjoyed on their own, Garlic Herb Roasted Vegetables are sure to become a favorite in your kitchen!

Ingredients:

• 2 cups of broccoli florets
• 2 cups of cauliflower florets
• 2 cups of carrots, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium red onion, cut into wedges
• 4 cloves of garlic, minced
• 1/4 cup of olive oil
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparing the Vegetables

1. **Preheat the Oven**: Start by preheating your oven to 425°F (220°C). This high temperature will help to caramelize the vegetables, giving them a delicious flavor. 2. **Wash and Cut the Vegetables**: Rinse all your vegetables under cold water. For the broccoli and cauliflower, cut them into bite-sized florets. Slice the carrots into thin rounds, and chop the red and yellow bell peppers into bite-sized pieces. Finally, cut the red onion into wedges. 3. **Prepare the Garlic**: Mince the garlic cloves finely. This will ensure that the garlic flavor infuses throughout the vegetables as they roast.

Making the Herb Mixture

4. **Combine the Olive Oil and Herbs**: In a large mixing bowl, pour in the 1/4 cup of olive oil. Add the minced garlic, dried thyme, dried rosemary, and dried oregano. 5. **Season the Mixture**: Sprinkle in salt and pepper to taste. I usually start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, but feel free to adjust according to your preference. 6. **Mix Well**: Use a whisk or a fork to combine all the ingredients thoroughly. You want the herbs and garlic to be evenly distributed in the oil.

Coating the Vegetables

7. **Add the Vegetables to the Bowl**: Once your vegetables are prepped, add them to the bowl with the herb and oil mixture. 8. **Toss to Coat**: Using your hands or a spatula, toss the vegetables in the oil mixture until they are well coated. Make sure every piece is covered with the flavorful oil and herbs. This step is crucial for ensuring that each bite is packed with flavor.

Roasting the Vegetables

9. **Prepare the Baking Sheet**: Line a large baking sheet with parchment paper or lightly grease it with cooking spray. This will prevent the vegetables from sticking and make cleanup easier. 10. **Spread the Vegetables**: Pour the coated vegetables onto the prepared baking sheet. Spread them out in a single layer, making sure they are not overcrowded. This allows them to roast evenly and get that nice caramelization. 11. **Roast in the Oven**: Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes. Halfway through the cooking time, around the 15-minute mark, give the vegetables a good stir to ensure they cook evenly. 12. **Check for Doneness**: After 25-30 minutes, check the vegetables. They should be tender and slightly browned. If you like them a bit more caramelized, you can leave them in for an additional 5-10 minutes, but keep an eye on them to prevent burning.

Assembling and Serving

13. **Remove from Oven**: Once the vegetables are roasted to your liking, carefully remove the baking sheet from the oven. The aroma will be absolutely delightful! 14. **Garnish**: Transfer the roasted vegetables to a serving platter. Sprinkle freshly chopped parsley over the top for a pop of color and freshness. 15. **Serve Warm**: These garlic herb roasted vegetables are best served warm. They make a fantastic side dish for any meal, whether it’s a holiday feast or a simple weeknight dinner.

Storage Tips

16. **Storing Leftovers**: If you have any leftovers (which is rare because they’re so delicious!), let them cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. 17. **Reheating**: To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through

Conclusion:

In summary, this Garlic Herb Roasted Vegetables recipe is an absolute must-try for anyone looking to elevate their vegetable game. The combination of garlic and fresh herbs creates a mouthwatering aroma that fills your kitchen and a flavor profile that will have everyone coming back for seconds. Not only is it simple to prepare, but it also allows for endless variations—feel free to mix in your favorite seasonal vegetables or add a sprinkle of cheese for an extra layer of deliciousness. I highly recommend serving these roasted veggies alongside a protein of your choice, like grilled chicken or fish, or tossing them into a hearty grain bowl for a satisfying meal. You can even use them as a colorful topping for pizzas or in wraps for a quick lunch. I encourage you to give this Garlic Herb Roasted Vegetables recipe a try and make it your own! Don’t forget to share your experience and any creative twists you come up with. I can’t wait to hear how it turns out for you! Happy cooking! Print