Here’s a simple, flavorful recipe for Garlic Herb Roasted Veggies 🥕🥦🍆
Garlic Herb Roasted Vegetables
Ingredients:
- 2 cups carrots, sliced
- 2 cups broccoli florets
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
1. Preheat Oven
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper for easy cleanup.
2. Prepare Vegetables
- Wash and chop all vegetables into uniform pieces for even cooking.
- Place in a large bowl.
3. Season
- Add minced garlic, olive oil, thyme, rosemary, oregano, salt, and pepper.
- Toss until all vegetables are evenly coated.
4. Roast
- Spread vegetables in a single layer on the baking sheet.
- Roast in the preheated oven for 20–25 minutes, tossing halfway through.
- Vegetables should be tender with slightly caramelized edges.
5. Serve
- Garnish with fresh parsley if desired.
- Serve hot as a side dish with roasted meats, pasta, or grain bowls.
Tips for Perfect Roasted Veggies
- Cut vegetables uniformly so they cook evenly.
- Don’t overcrowd the pan; use two trays if needed.
- You can switch herbs according to preference — basil, dill, or Italian seasoning also works.
If you want, I can also share a garlic-herb roasted veggies sheet-pan dinner version with potatoes and chicken for a full meal 🍗🥔🥦
Do you want me to do that?
