🥦 Roasted Vegetables with Garlic & Herbs
A simple, flavorful side dish — tender, caramelized vegetables infused with garlic and aromatic herbs. Perfect alongside meats, chicken, or grain bowls.
🛒 Ingredients (Serves 4)
- 4 cups mixed vegetables (e.g., carrots, zucchini, bell peppers, 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 uniform 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 dish.
🌿 Tips & Variations
- Root vegetables like sweet potatoes or parsnips may need 5–10 extra minutes.
- Sprinkle with Parmesan cheese or crushed red pepper after roasting for extra flavor.
- Add cherry tomatoes or green beans during the last 10 minutes of roasting.
- Mix fresh and dried herbs for more complex flavor.
I can also give you:
- Garlic herb roasted vegetables with balsamic glaze
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- Oven-roasted vegetables with Parmesan and breadcrumbs
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