Garlic Roasted Vegetables
Bursting with vibrant flavors and colors, Garlic Roasted Vegetables make the perfect side dish or plant-based centerpiece for your next meal. This easy, oven-roasted recipe features an irresistible medley of carrots, zucchini, red bell pepper, broccoli, and cherry tomatoes, all tossed in olive oil and seasoned with aromatic garlic, dried oregano, and thyme. Roasting at high heat caramelizes the veggies to perfection, highlighting their natural sweetness and creating a crispy, golden exterior. Ready in just 40 minutes, this dish is a time-saving favorite for busy weeknights, yet elegant enough for holiday spreads. Garnished with fresh parsley, these veggies pair beautifully with roasted meats, grains, or can be served solo for a nutritious, flavor-packed treat. Whether you're vegan, gluten-free, or simply looking to eat more veggies, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 large Carrots
- 2 medium Zucchini
- 1 large Red bell pepper
- 2 cups Broccoli
- 1 cup Cherry tomatoes
- 6 whole Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Wash and prepare the vegetables: peel and slice the carrots into thin rounds, slice the zucchini into half-moons, cut the red bell pepper into strips, and break the broccoli into bite-sized florets.
Peel the garlic cloves and leave them whole for a mild roasted flavor. For a stronger flavor, you can mince the garlic instead.
Place all the prepared vegetables and the whole cherry tomatoes in a large mixing bowl.
Drizzle the olive oil over the vegetables and toss to coat them evenly.
Sprinkle the dried oregano, dried thyme, salt, and black pepper over the vegetables. Toss again to ensure the seasonings are evenly distributed.
Spread the seasoned vegetables in a single layer on the prepared baking sheet to allow for even roasting.
Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, tossing them halfway through, until they are tender and slightly caramelized.
Remove the roasted vegetables from the oven and transfer them to a serving dish.
Garnish with freshly chopped parsley before serving. Serve warm as a side dish or over rice, quinoa, or your favorite protein for a complete meal.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6747 mg | 293% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 51.2 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3305 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
