Garlic Herb Roasted Vegetables

$- 2 cups broccoli florets - 2 cups cauliflower florets - 1 cup carrots, sliced - 4 cloves garlic, minced - 1/4 cup olive oil - 1 tablespoon dried oregano - 1 tablespoon fresh thyme leaves - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 medium red onion, cut into wedges - Zest of 1 lemon - Salt and pepper to taste To create the best garlic roasted vegetables, you need fresh, vibrant ingredients. I love using broccoli and cauliflower because they roast well. Carrots add a nice sweetness and color to the mix. Garlic is a must for flavor. It brings out the best in the veggies. Olive oil helps the veggies cook evenly and adds richness. Dried oregano and fresh thyme give the dish a lovely herbal note. For extra flavor, I add bell peppers and red onion. They add sweetness and crunch. A touch of lemon zest brightens everything up, while salt and pepper balance the dish. Gather these ingredients, and you’re ready to make a tasty and healthy meal. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This step is key for getting crispy veggies. While the oven heats up, wash your vegetables. Rinse the broccoli, cauliflower, and carrots under cool water. Cut the broccoli and cauliflower into small florets. Slice the carrots into rounds. Dice the red and yellow bell peppers. Lastly, cut the red onion into wedges. Make sure all vegetables are about the same size for even cooking. In a small bowl, combine minced garlic, olive oil, dried oregano, and fresh thyme. Add the zest of one lemon for a fresh kick. Season this mixture with salt and pepper to taste. Whisk it well to mix all the flavors. Pour this garlic herb mixture over your washed vegetables. Toss them gently until every piece is well coated. This step ensures that each bite bursts with flavor. Spread the coated vegetables in a single layer on a large baking sheet. This helps them roast evenly. Place the sheet in the preheated oven and roast for 25 to 30 minutes. Halfway through, stir the veggies to ensure even cooking. You want them to turn tender and start to brown. This adds a nice texture and flavor. Once done, remove them from the oven and let them cool slightly before serving. To get the best garlic roasted vegetables, set your oven to 425°F (220°C). This high heat helps caramelize the veggies, giving them a tasty brown color. Keep an eye on cooking time. If your veggies are cut smaller, they may cook faster. Check them at 25 minutes. Stir them halfway to ensure they roast evenly. Fresh herbs can take your dish up a notch. Try adding fresh rosemary or parsley. These herbs add brightness and freshness. If you're looking for more flavor, think about adding smoked paprika or a pinch of chili flakes. These spices can give your dish a warm kick. When it's time to serve, transfer the roasted vegetables to a nice platter. Drizzle a bit more olive oil for shine and flavor. You can also sprinkle some fresh herbs on top. This adds a pop of color. Pair these veggies with grilled chicken or fish for a complete meal. They also go great with a light salad or a bed of quinoa. Pro Tips Choose Fresh Vegetables: Select vibrant, fresh vegetables for the best flavor and nutrition. Look for firm, unblemished produce to enhance your dish. Don’t Overcrowd the Pan: Spread the vegetables out in a single layer to ensure they roast evenly and get that desired caramelization. Experiment with Herbs: Feel free to mix and match herbs based on your preference. Fresh herbs can be added just before serving for a burst of flavor. Use a High-Quality Olive Oil: A good quality olive oil not only enhances the flavor but also improves the overall health benefits of your roasted vegetables. {{image_2}} You can make garlic roasted vegetables more fun by adding seasonal picks. Zucchini and asparagus are great options. They cook quickly and add a nice crunch. Root vegetables like sweet potatoes or beets also work well. They give a hearty feel and a sweet flavor. When choosing vegetables, think about what is fresh. This helps you get the best taste. Mixing different colors makes your dish look better, too. Don't be afraid to experiment! If you need a vegan or gluten-free dish, it's easy to adjust. First, check that all your ingredients are gluten-free. Most vegetables are fine, but some sauces may contain gluten. You can use oils like avocado or coconut if you want a change from olive oil. These oils can add different flavors. They also work well with garlic and herbs. Just make sure to keep the same amount for a good balance. For those who love heat, add spicy elements! Chili flakes or hot sauce can make your dish pop. Just sprinkle in the chili flakes before roasting. Start small, then add more if you like it hot. Roasted red peppers also add a smoky flavor. You can mix them in with the other veggies. This adds a nice kick without being too fiery. Enjoy playing with heat levels to find your perfect balance! To keep your garlic roasted vegetables fresh, use airtight containers. Glass or plastic containers work well. Make sure they are clean and dry before adding the veggies. This helps keep moisture out, which can make the vegetables soggy. For best results, store them in the fridge within two hours of cooking. You can freeze roasted vegetables for later use. First, let them cool completely. Then, spread them on a baking sheet in a single layer. This prevents them from sticking together. Once frozen, transfer them to freezer bags or containers. Squeeze out as much air as you can. To reheat, place them on a baking sheet at 400°F (200°C) for 15-20 minutes. This helps them regain their crispiness. In the fridge, garlic roasted vegetables last about 3-5 days. Always check for signs of spoilage. Look for any off smells, discoloration, or mushy texture. If you see any of these signs, it’s best to toss them. Enjoy your delicious veggies while they are fresh! You can easily change this recipe. Swap out any vegetable you like. For example, you can use zucchini, asparagus, or sweet potatoes. Each adds its unique flavor and texture. Mix and match based on what's in season or what you have at home. You can also adjust the herbs and spices. Try adding rosemary or basil for a new taste. If you like heat, sprinkle in some red pepper flakes. These changes let you create a dish that fits your taste. Yes, you can prepare garlic roasted vegetables in advance. Just roast them, let them cool, and store them in the fridge. They will stay fresh for about three days. When you want to eat them, reheat in the oven at 350°F (175°C) for about 15 minutes. To store for best results, use an airtight container. This helps keep the vegetables from getting soggy. Avoid stacking them too high to keep them crispy. Garlic roasted vegetables pair well with many main dishes. You can serve them with grilled chicken, fish, or steak. They also work great with vegetarian meals, like quinoa or lentils. For a complete meal, add a fresh salad or grain-based side. A simple green salad or a grain bowl with rice or farro complements the vegetables nicely. These sides make your meal balanced and full of flavor. Roasting vegetables is simple and delicious. We covered key ingredients like fresh veggies, garlic, and herbs. I shared step-by-step instructions for the perfect roast. Tips on flavor and storage enhance your cooking. You can adjust this recipe to fit your taste, easily add new ingredients, or prepare it ahead. With these ideas, you’ll enjoy tasty roasted vegetables anytime. They’re great for meals or side dishes. Now, grab your veggies and start roasting!$

Garlic Herb Roasted Vegetables

A delicious mix of roasted vegetables seasoned with garlic and herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 cups broccoli florets
2 cups cauliflower florets
1 cup carrots, sliced
1 unit red bell pepper, diced
1 unit yellow bell pepper, diced
1 medium red onion, cut into wedges
4 cloves garlic, minced
1 quarter cup olive oil
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
to taste salt
to taste pepper
1 unit zest of 1 lemon

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the broccoli, cauliflower, carrots, bell peppers, and red onion.
In a small bowl, whisk together the minced garlic, olive oil, oregano, thyme, lemon zest, salt, and pepper.
Pour the garlic herb mixture over the vegetables and toss until they are well coated.
Spread the vegetables in a single layer on a large baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and start to brown, stirring halfway through for even cooking.
Remove from the oven and let it cool slightly before serving.

Notes

Transfer the roasted vegetables to a serving platter. Drizzle with a bit more olive oil and a sprinkle of fresh herbs just before serving for added freshness and visual appeal.

Keyword healthy, roasted, sides, vegetables