Garlic Herb Roasted Vegetables Recipe

Roasted vegetables have become a staple in kitchens around the world, and for good reason. Not only do they serve as a versatile and nutritious side dish, but they also bring a delightful array of flavors and colors to any meal. Whether you're hosting a dinner party, preparing a family feast, or simply looking for a healthy weeknight dinner option, garlic herb roasted vegetables can easily fit the bill.

Discover the delicious world of garlic herb roasted vegetables—an easy and nutritious side dish perfect for any occasion! This colorful medley is packed with the goodness of carrots, bell peppers, zucchini, red onion, cherry tomatoes, and the bold flavor of garlic, perfectly blended with aromatic herbs and spices. With minimal prep time and endless customization options, this dish not only pleases the palate but also adds vibrant hues to your plate. Perfect for family dinners, meal prep, or entertaining guests, these roasted veggies are sure to be a hit!

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Ingredients

2 cups chopped carrots

2 cups chopped bell peppers (mixed colors)

2 cups zucchini, sliced

1 cup red onion, diced

1 cup cherry tomatoes, halved

6 cloves of garlic, minced

4 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh basil or parsley, for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to create the ideal roasting environment for your vegetables.

Prepare the Vegetables: In a large mixing bowl, combine the chopped carrots, bell peppers, zucchini, red onion, and cherry tomatoes.

Make the Herb Mixture: In a small bowl, whisk together the minced garlic, olive oil, dried oregano, thyme, smoked paprika, salt, and pepper. This will be the flavorful dressing for your vegetables.

Toss the Vegetables: Pour the herb mixture over the chopped vegetables. Toss everything together until the vegetables are well-coated with the oil and herb mixture.

Arrange on a Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they are not overcrowded to allow for even roasting.

Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through. The vegetables should be tender and slightly caramelized on the edges.

Check for Doneness: After 30 minutes, check if the vegetables are cooked to your liking. If you prefer them even more caramelized, you can roast for an additional 5-10 minutes.

Serve: Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh basil or parsley, if desired, and serve warm.

Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings