Oven Roasted Vegetables with Rosemary Bay Leaves and Garlic
Elevate your side dish game with this vibrant and aromatic recipe for Oven Roasted Vegetables with Rosemary, Bay Leaves, and Garlic. Perfectly seasoned with earthy rosemary, fragrant bay leaves, and whole roasted garlic cloves, this medley of carrots, zucchini, bell peppers, red onion, and baby potatoes is roasted to tender, caramelized perfection. A generous drizzle of olive oil and a touch of salt and pepper bring out the natural sweetness of the vegetables, while the herbs infuse every bite with irresistible flavor. Ready in just 50 minutes, this dish is as versatile as it is delicious—serve it as a stunning side for any protein, or pair it with quinoa or couscous for a satisfying vegetarian meal. With minimal prep and oven magic, this recipe is a go-to for healthy, comforting, and flavorful meals. Perfect for those seeking easy roasted vegetable recipes or herb-infused dishes!
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Recipe Information
Ingredients
- 4 medium Carrots
- 2 medium Zucchini
- 1 large Red Bell Pepper
- 1 large Yellow Bell Pepper
- 1 large Red Onion
- 500 grams Baby Potatoes
- 8 whole Garlic Cloves
- 4 sprigs Fresh Rosemary
- 3 whole Bay Leaves
- 4 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash and peel the carrots, then cut them into thin batons approximately 2–3 inches in length.
Cut the zucchini into half-moons about 1/2 inch thick.
Core the red and yellow bell peppers, then slice them into 1-inch strips.
Peel the red onion and slice it into thick wedges.
Wash the baby potatoes thoroughly and cut any larger ones in half, leaving smaller ones whole.
Peel the garlic cloves but leave them whole for a sweeter, roasted flavor.
In a large bowl, combine all the prepared vegetables and garlic. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss well to coat evenly.
Spread the vegetables onto the prepared baking sheet in a single layer, ensuring even spacing for roasting.
Nestle the rosemary sprigs and bay leaves among the vegetables for added aroma.
Roast in the preheated oven for 30–35 minutes, stirring once halfway through cooking, until the vegetables are tender and slightly caramelized.
Remove from the oven and discard the bay leaves before serving.
Plate the roasted vegetables and enjoy immediately as a side dish or over quinoa, couscous, or your preferred grain for a hearty main dish.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6319 mg | 275% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 54.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4992 mg | 106% | |
*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.
