Heart-Healthy Garlic and Herb Roasted Vegetables
Elevate your side dish game with "Heart-Healthy Garlic and Herb Roasted Vegetables," a vibrant medley of fresh produce bursting with flavor and nutrients. This easy-to-make recipe features a colorful array of broccoli, red bell peppers, cherry tomatoes, carrots, red onion, and zucchini, all roasted to perfection with a drizzle of olive oil, aromatic garlic, and the robust flavors of fresh thyme and rosemary. Perfect for busy weeknights, this dish comes together in just 40 minutes and provides a guilt-free way to enjoy crisp, caramelized veggies that are as nutritious as they are delicious. Serve it as a standalone side, mix it into hearty grains or pasta, or pair it with your favorite lean proteins for a complete, wholesome meal. Designed with heart health in mind, this recipe is low in saturated fat and full of vitamins, antioxidants, and fiber to support a healthy lifestyle. Keywords: heart-healthy recipes, roasted vegetables, garlic and herb vegetables, easy vegetable side dish, oven-roasted veggies, healthy eating.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 Red bell pepper
- 1 cup Cherry tomatoes
- 2 Carrot
- 1 Red onion
- 1 Zucchini
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Prepare the vegetables: Cut the broccoli into bite-sized florets, slice the red bell pepper into strips, halve the cherry tomatoes, slice the carrots into rounds, cut the red onion into wedges, and slice the zucchini into half-moons.
In a large mixing bowl, combine broccoli florets, red bell pepper slices, cherry tomatoes, carrot slices, red onion wedges, and zucchini slices.
Drizzle the olive oil over the vegetables. Add the minced garlic, fresh thyme leaves, chopped rosemary, salt, and black pepper. Toss everything together to ensure the vegetables are evenly coated with oil and seasoning.
Spread the vegetable mixture in a single layer on a large baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through roasting for even cooking.
Once roasted, remove the vegetables from the oven and let them cool slightly before serving.
Serve the roasted vegetables as a side dish, or toss them with cooked whole grains or pasta for a complete meal.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 32.0 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1482 mg | 32% | |
*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.
