Description
Garlic Herb Roasted Veggies make your dinner table sing with fresh, seasonal goodness that comes together faster than you can chop the ingredients. Crisp vegetables get tossed with fragrant herbs and golden garlic, creating a simple side dish that brings serious flavor to your plate.
Ingredients
Scale
Main Vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 2-inch pieces
Supporting Flavors:
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Finishing Touches:
- 3 tablespoons olive oil
- Fresh parsley, chopped
- Parmesan cheese, grated
Instructions
- Preheat your oven to a sizzling 425°F, ensuring the rack sits in the middle position for even roasting.
- Thoroughly wash all vegetables under cool running water, then meticulously chop them into uniform 1-inch chunks to guarantee consistent cooking.
- Grab a small mixing bowl and combine 3 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon each of dried oregano, thyme, and smoked paprika, plus a generous pinch of salt and pepper.
- Transfer your chopped broccoli, cauliflower, carrots, bell peppers, zucchini, cherry tomatoes, and asparagus into a large bowl.
- Pour the prepared herb-infused oil mixture over the vegetables, using tongs to coat every single piece thoroughly and evenly.
- Select a large rimmed baking sheet and arrange the marinated vegetables in a single, uncrowded layer to promote proper caramelization.
- Slide the baking sheet into the preheated oven and roast for 25-30 minutes, using a spatula to redistribute vegetables halfway through cooking time.
- Check vegetables for a golden-brown exterior and tender interior – they should be slightly crisp at the edges but soft when pierced with a fork.
- Remove from oven and immediately sprinkle with freshly chopped parsley and grated Parmesan cheese for a final burst of flavor.
Notes
- Cutting vegetables into uniform sizes ensures even cooking and prevents some pieces from burning while others remain undercooked.
- Parchment paper or a silicone mat helps prevent sticking and makes cleanup super easy after roasting.
- Experiment with different herb combinations like rosemary, basil, or parsley to create your unique flavor profile.
- For a low-carb version, focus on non-starchy vegetables like bell peppers, zucchini, and cauliflower, and skip root vegetables.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3.5 g
- Protein: 3 g
- Cholesterol: 2 mg