Description
Enjoy a colorful medley of garlic herb roasted vegetables, featuring broccoli, cauliflower, carrots, and bell peppers, all tossed in a fragrant olive oil and herb mixture. Roasted to perfection, this dish makes a delightful side for any meal!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse all vegetables under cold water. Cut broccoli and cauliflower into bite-sized florets, slice carrots into thin rounds, chop red and yellow bell peppers, and cut red onion into wedges.
- Mince the garlic cloves finely.
- In a large mixing bowl, pour in the olive oil and add minced garlic, dried thyme, dried rosemary, and dried oregano.
- Add salt and pepper to taste (about 1 teaspoon of salt and 1/2 teaspoon of pepper is a good start).
- Whisk or fork to combine all ingredients thoroughly.
- Add the prepared vegetables to the bowl with the herb and oil mixture.
- Toss the vegetables until they are well coated with the oil and herb mixture.
- Line a large baking sheet with parchment paper or lightly grease it.
- Pour the coated vegetables onto the baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through.
- After 25-30 minutes, check if the vegetables are tender and slightly browned. Roast longer if desired.
- Carefully remove the baking sheet from the oven.
- Transfer the vegetables to a serving platter and sprinkle with freshly chopped parsley.
- Serve the roasted vegetables warm as a side dish.
Notes
- For extra flavor, consider adding a splash of balsamic vinegar before roasting.
- Feel free to substitute or add other vegetables like zucchini or asparagus based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes