🥦 Roasted Vegetables with Garlic & Herbs
A simple, flavorful side dish — tender, caramelized vegetables infused with garlic and aromatic herbs.
🛒 Ingredients (Serves 4)
- 4 cups mixed vegetables (e.g., carrots, bell peppers, zucchini, broccoli, cauliflower, Brussels sprouts)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme or rosemary (or fresh sprigs)
- 1 tsp dried oregano or Italian seasoning
- Salt & black pepper, to taste
- Optional: balsamic vinegar or lemon juice for finishing
🔥 Instructions
1️⃣ Preheat oven
- Preheat to 425°F (220°C).
2️⃣ Prepare vegetables
- Wash and cut vegetables into similar-sized pieces for even roasting.
3️⃣ Season
- In a large bowl, toss vegetables with olive oil, garlic, herbs, salt, and pepper.
4️⃣ Roast
- Spread vegetables in a single layer on a baking sheet.
- Roast 20–30 minutes, stirring halfway, until tender and caramelized.
5️⃣ Finish & serve
- Optional: drizzle with balsamic vinegar or squeeze fresh lemon juice before serving.
- Serve hot as a side to meat, poultry, or grain-based dishes.
🌿 Tips & Variations
- Root vegetables (like sweet potatoes, parsnips, or beets) may need a few extra minutes.
- For extra flavor, add a sprinkle of Parmesan cheese or crushed red pepper after roasting.
- Toss in some cherry tomatoes or green beans during the last 10 minutes of roasting.
- Use a mix of fresh and dried herbs for depth of flavor.
If you want, I can also give you:
- Garlic herb roasted vegetables with balsamic glaze
- Spicy roasted vegetables with chili and paprika
- Oven-roasted vegetables with Parmesan and breadcrumbs
Which version should I provide?
