Garlic Herb Roasted Veggies

Roasted vegetables have become a staple in kitchens worldwide, celebrated not just for their delightful taste, but also for their health benefits. As a healthy side dish, they can complement a wide range of meals, whether you're serving them alongside a juicy grilled steak, a hearty pasta, or a comforting bowl of grain. The beauty of roasted vegetables lies in their versatility; they can cater to various dietary preferences, from vegan to gluten-free, making them an excellent choice for family gatherings or casual dinners alike.

Discover the delightful world of Savory Garlic Herb Roasted Veggies, a vibrant side dish that elevates any meal. This recipe combines seasonal vegetables like broccoli, cauliflower, carrots, and bell peppers with zesty garlic and fresh herbs, offering a burst of flavor and numerous health benefits. Roasting enhances their natural sweetness and retains vital nutrients, making them not only delicious but nutritious as well. Perfect for family dinners or special gatherings, these roasted veggies are sure to please even the pickiest eaters!

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Ingredients

2 cups broccoli florets

2 cups cauliflower florets

1 cup carrots, sliced into sticks

1 cup bell peppers, diced (mix of red, yellow, and green for color)

1 medium red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: ½ cup cherry tomatoes, halved

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Veggies: In a large mixing bowl, combine the broccoli, cauliflower, carrots, bell peppers, and red onion. If using cherry tomatoes, add them to the mix.

Make the Herb Mixture: In a small bowl, whisk together the olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper until well combined.

Toss the Vegetables: Pour the herb mixture over the veggies in the large bowl. Toss well to ensure all the vegetables are evenly coated with the olive oil and herbs.

Arrange on Baking Sheet: Spread the seasoned veggies in a single layer on a large baking sheet lined with parchment paper.

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

Garnish and Serve: Once cooked, remove from the oven, let cool for a couple of minutes, then garnish with freshly chopped parsley before serving.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6