Garlic Herb Roasted Veggies
These Garlic Herb Roasted Veggies are packed with flavor and texture! Caramelized edges, tender centers, and a fragrant garlic-herb blend make this a must-try side dish.
Equipment
- Large mixing bowl
Ingredients
Base Vegetables (Choose 4-5)
- 2 cups cauliflower florets
- 2 cups Brussels sprouts halved
- 2 medium carrots diagonally sliced
- 1 large red bell pepper chunked
- 1 medium zucchini thickly sliced
- 1 large red onion wedged
Flavor Foundation
- 4 tbsp extra virgin olive oil
- 6 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh sage minced
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tbsp balsamic vinegar
Optional Finishing Touches
- ¼ cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon zest
Instructions
- Preheat Oven to 425°F (220°C) for optimal caramelization.
- Prepare Vegetables: Cut into uniform pieces (~1-inch chunks) and pat dry.
- Mix Seasoning: Combine olive oil, garlic, herbs, salt, pepper, and balsamic vinegar in a small bowl.
- Coat Vegetables: Toss veggies in a mixing bowl with the seasoning mix until evenly coated.
- Arrange on Baking Sheet: Spread veggies in a single layer without overcrowding.
- Roast: Bake for 25-30 minutes, flipping halfway through, until caramelized and fork-tender.
- Finishing Touches: Sprinkle with Parmesan (if using), parsley, and lemon zest. Let rest for 3-5 minutes before serving.
Notes
- Customization: Swap out veggies based on seasonality.
- Make It Vegan: Use nutritional yeast instead of Parmesan.
- Extra Crispy: Roast at 450°F for a slightly shorter time.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 18gProtein: 4gFat: 10gFiber: 5g
Tried this recipe?Let us know how it was!