Why You’ll Love Garlic Herb Roasted Veggies Recipe
This recipe is easy to prepare and incredibly versatile, making it perfect for weeknight dinners or meal prep. The garlic and herb combination infuses the vegetables with vibrant flavors, while roasting brings out their natural sweetness and crisp texture. Plus, it’s a healthy and colorful way to enjoy your veggies!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Assorted vegetables (such as carrots, bell peppers, zucchini, broccoli, and cauliflower)
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Garlic cloves, minced
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Fresh herbs (such as rosemary, thyme, and parsley)
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Olive oil
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Salt
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Black pepper
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Optional: lemon juice or zest for a fresh finish
Directions
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Preheat your oven to 425°F (220°C).
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Wash and chop the vegetables into uniform bite-sized pieces for even roasting.
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In a large mixing bowl, combine the vegetables with olive oil, minced garlic, chopped fresh herbs, salt, and pepper. Toss everything well to coat evenly.
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Spread the vegetables out on a baking sheet in a single layer to ensure they roast rather than steam.
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Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even cooking. The veggies should be tender with lightly browned edges.
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Optional: Squeeze fresh lemon juice or sprinkle lemon zest over the veggies before serving for added brightness.
Servings and timing
This recipe serves 4 as a side dish.
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: Approximately 35 minutes
Variations
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Use seasonal vegetables based on what’s fresh and available.
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Add a sprinkle of Parmesan cheese in the last 5 minutes of roasting for a cheesy twist.
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For extra heat, add a pinch of red pepper flakes or a drizzle of hot sauce after roasting.
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Swap fresh herbs for dried herbs if needed, adjusting the quantity to about one-third.
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Include root vegetables like sweet potatoes or beets for a heartier version.
storage/reheating
Store leftover roasted veggies in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to regain crispness. You can also reheat them in a microwave, though they may become softer.
FAQs
Can I use frozen vegetables for this recipe?
Yes, but fresh vegetables roast better and retain more texture. If using frozen, thaw and pat dry to avoid excess moisture.
What herbs work best for roasting vegetables?
Rosemary, thyme, oregano, and parsley are classic choices that complement roasted veggies well.
Can I make this recipe vegan?
Absolutely! This recipe is naturally vegan when using olive oil and fresh herbs.
How do I prevent the vegetables from becoming soggy?
Avoid overcrowding the baking sheet and make sure to toss the veggies halfway through roasting for even browning.
Can I roast vegetables ahead of time?
Yes, roasted vegetables can be prepared ahead and reheated when needed.
What’s the best way to chop vegetables for roasting?
Cut them into uniform, bite-sized pieces to ensure even cooking.
Can I add protein to this dish?
You can toss in cooked chickpeas or tofu for a protein boost before roasting.
Should I peel the vegetables before roasting?
Peeling is optional and depends on the vegetable and your preference. Many veggies can be roasted with skin on for added texture and nutrients.
How do I make the vegetables more crispy?
Use a high oven temperature (around 425°F) and avoid overcrowding the pan.
Can I add a glaze or sauce after roasting?
Yes, a balsamic glaze or a squeeze of fresh lemon juice works wonderfully as a finishing touch.
Conclusion
Garlic Herb Roasted Veggies is a delicious, easy-to-make dish that adds a flavorful punch to any meal. With its versatility, health benefits, and simple preparation, it’s a recipe you’ll return to time and again for a tasty, wholesome side. Whether you’re serving it alongside grilled meats, pasta, or enjoying it on its own, these roasted veggies never disappoint.
Garlic Herb Roasted Veggies
Enjoy a flavorful and healthy side dish with this Garlic Herb Roasted Veggies recipe. Packed with fresh herbs and roasted to perfection, these vegetables are an easy, delicious way to elevate any meal. Perfect for weeknight dinners or meal prep, this recipe is vegan, gluten-free, and full of wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Roasting
- Cuisine: American / Mediterranean
- Diet: Vegan
Ingredients
- 3 cups broccoli florets
- 2 cups baby carrots
- 2 cups cauliflower florets
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine broccoli, carrots, cauliflower, and red bell pepper.
- Add minced garlic, olive oil, thyme, rosemary, oregano, salt, and pepper. Toss well to coat all veggies evenly.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
- Remove from the oven and garnish with fresh parsley if desired. Serve warm.
Notes
- You can swap or add other vegetables like zucchini, Brussels sprouts, or sweet potatoes.
- For a spicier kick, add a pinch of red chili flakes.
- Leftovers keep well in the fridge for up to 4 days. Reheat in the oven or microwave.