Description
Garlic herb roasted vegetables are a delightful side dish that combines the robust flavors of garlic and herbs with a medley of colorful vegetables. Perfect for any meal, this recipe transforms simple ingredients into a gourmet experience.
Ingredients
Bell peppers
Zucchini
Carrots
Red onions
Garlic cloves
Olive oil
Salt
Pepper
Rosemary
Thyme
Optional: Parmesan cheese, red pepper flakes, lemon juice
Instructions
1. Preheat oven to 425°F (220°C).
2. Wash and chop vegetables into bite-sized pieces.
3. Peel and mince garlic cloves.
4. Toss vegetables and garlic with olive oil, salt, pepper, rosemary, and thyme.
5. Spread on a baking sheet in a single layer.
6. Roast for 25-30 minutes, stirring halfway through.
7. Optional: Add parmesan, red pepper flakes, or lemon juice before serving.
Notes
Use fresh garlic for the best flavor.
Avoid overcrowding the baking sheet for extra crispiness.
Experiment with different herbs like basil or parsley.
Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg