Why You Should Make This Recipe:
Garlic Herb Roasted Veggies are a simple yet delicious way to add a burst of flavor to your meals. This dish is packed with nutritious vegetables and seasoned with a delightful combination of garlic and herbs that elevate their natural taste. The roasting process caramelizes the veggies, giving them a rich, slightly crispy exterior while keeping the inside tender and juicy. This side dish pairs perfectly with almost any main course, from chicken to steak to pasta, and it’s a great addition to weeknight dinners, holiday meals, or meal prep. Plus, it’s a one-pan dish, so you’ll have minimal cleanup afterward!
Ingredients:
• 1 lb baby carrots, peeled
• 1 lb broccoli florets
• 1 lb cauliflower florets
• 1 red bell pepper, chopped
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions:
1. Preheat oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare vegetables: Wash and peel the carrots, then cut them into bite-sized pieces. Chop the bell pepper and separate the broccoli and cauliflower into florets.
3. Season the veggies: In a large bowl, combine the carrots, broccoli, cauliflower, and bell pepper. Drizzle the olive oil over the veggies and toss to coat. Add the minced garlic, oregano, thyme, rosemary, salt, and pepper. Toss again to evenly distribute the seasonings.
4. Roast the veggies: Spread the seasoned veggies in a single layer on the prepared baking sheet. Make sure they’re evenly spaced for even roasting.
5. Bake: Roast the veggies in the preheated oven for 25–30 minutes, or until they’re tender and lightly browned. Halfway through cooking, toss the veggies to ensure even cooking.
6. Serve: Remove from the oven, and garnish with fresh parsley if desired. Serve immediately and enjoy your flavorful, garlic herb roasted veggies!