Tender Roasted Vegetables with Garlic and Herbs
Elevate your dinner table with this recipe for Tender Roasted Vegetables with Garlic and Herbs, a vibrant and flavorful dish that celebrates the natural sweetness of fresh produce. Featuring a colorful medley of carrots, red bell peppers, zucchini, red onion, and cherry tomatoes, this recipe is seasoned to perfection with olive oil, fresh rosemary, thyme, and a hint of oregano. The addition of sliced garlic cloves infuses the vegetables with a rich, aromatic depth as they roast to tender, caramelized perfection in just 30 minutes. This easy yet elegant dish is perfect as a comforting side for your favorite protein or as a satisfying vegetarian main course. Simple, healthy, and deeply satisfying, these roasted vegetables are a must-try addition to any meal plan! Ideal for meal-prepping, family dinners, or holiday feasts, this recipe is a flavorful way to enjoy wholesome, oven-roasted goodness.
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Recipe Information
Ingredients
- 4 medium Carrots
- 2 medium Red bell peppers
- 2 medium Zucchini
- 1 large Red onion
- 1.5 cups Cherry tomatoes
- 4 large Garlic cloves
- 3 tablespoons Olive oil
- 2 teaspoons Fresh rosemary
- 2 teaspoons Fresh thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash all vegetables thoroughly. Peel the carrots and trim their ends, then slice them into 1/2-inch thick sticks. Slice the red bell peppers into strips, trim the zucchini and slice them into half moons about 1/2-inch thick. Peel and cut the red onion into thick wedges.
In a large mixing bowl, combine the carrots, bell peppers, zucchini, red onion, and cherry tomatoes.
Peel and thinly slice the garlic cloves. Add them to the vegetable mix.
Drizzle the olive oil over the vegetables and toss well to coat evenly.
Sprinkle the fresh rosemary, thyme, dried oregano, salt, and black pepper over the vegetables. Toss again to distribute the seasonings evenly.
Spread the seasoned vegetables in an even layer on the prepared baking sheet. To ensure even roasting, avoid overcrowding the vegetables.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring the vegetables halfway through the cooking time. Roast until the vegetables are tender and lightly caramelized.
Remove the vegetables from the oven and let them cool for 5 minutes before serving. Taste and adjust the seasonings if necessary.
Serve warm as a side dish or as a light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6303 mg | 274% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 60.4 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3073 mg | 65% | |
*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.
