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Garlic Herb Roasted Veggies

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A simple yet delicious way to enjoy the natural flavors of fresh produce, packed with vibrant colors and bold flavors.

Ingredients

Scale
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon rosemary
  • Salt and pepper to taste
  • Optional: Fresh parsley or basil for garnish
  • Optional: Squeeze of lemon for brightness

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Wash and chop all the vegetables into uniform, bite-sized pieces. In a large mixing bowl, combine broccoli, cauliflower, bell peppers, zucchini, and red onion. Drizzle with olive oil, then add minced garlic, oregano, thyme, rosemary, salt, and pepper. Toss everything together until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow them to roast instead of steam.
  4. Roast in the preheated oven for 30-35 minutes, flipping halfway through, until the vegetables are fork-tender with crispy edges.
  5. After roasting, give the veggies a squeeze of lemon juice and sprinkle with chopped parsley or basil before serving.

Notes

For best results, chop vegetables into similar-sized pieces and adjust cooking times based on the density of the vegetables.

Nutrition

Find it online: https://www.helthrecipe.com/irresistible-garlic-herb-roasted-veggies-the-ultimate-flavor-packed-side-dish-in-45-minutes/