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- 2 cups broccoli florets - 2 cups cauliflower florets - 1 cup bell peppers, chopped (mixed colors) - 1 cup carrot slices - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped To create Garlic Herb Roasted Veggies, you need a mix of colorful vegetables. I love using broccoli and cauliflower for their crunch. Bell peppers add sweetness while carrot slices give a lovely color. The seasoning is simple yet full of flavor. Minced garlic is a must. It brings a warm and rich taste. Olive oil helps the veggies roast and adds a nice shine. Dried thyme and oregano give that classic herb flavor. Salt and pepper enhance everything and make it all pop. For the finishing touch, I always add fresh parsley. It brightens up the dish and adds a fresh taste. All these ingredients come together to create a tasty and healthy meal. {{ingredient_image_1}} 1. Preheating the oven Start by preheating your oven to 425°F (220°C). This high heat helps the veggies roast well. 2. Preparing the vegetables Grab a large mixing bowl. Add 2 cups of broccoli florets, 2 cups of cauliflower florets, 1 cup of chopped bell peppers, and 1 cup of carrot slices to the bowl. Make sure the veggies are fresh and clean. 1. Making the seasoning mixture In a small bowl, whisk together 3 tablespoons of olive oil, 4 minced garlic cloves, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and some salt and pepper. This mix adds great flavor. 2. Tossing the vegetables Pour the oil mixture over your veggies. Toss them well until they are evenly coated. This step is key to getting all the flavors on every piece. 1. Baking time and temperature Spread the seasoned vegetables in a single layer on a large baking sheet. Roast them in the oven for 25-30 minutes. 2. Tips for even cooking Stir the veggies halfway through cooking. This helps them roast evenly and get a nice caramelized touch. Watch them closely at the end to avoid burning! To get the best results, do not overcrowd the baking sheet. If you pile your veggies too high, they will steam, not roast. Spread them out in a single layer. This helps them get that nice, golden color. Stirring halfway through is key. It ensures even cooking. When you stir, you let the hot air reach all sides of the veggies. This makes them tender and slightly crispy. For a bright twist, add lemon juice or zest. It gives your roasted veggies a fresh taste. Just a squeeze or a sprinkle adds a nice kick. You can also mix in different herbs. Basil, rosemary, or dill can change the flavor. Feel free to experiment and find your favorite mix. You can swap out vegetables based on what you have. Try zucchini, asparagus, or sweet potatoes. Each veggie brings its own flavor and texture. If you need a gluten-free option, this recipe is already safe. Just focus on using fresh veggies and the right herbs. Enjoy your healthy dish without worries! Pro Tips Choose Seasonal Veggies: Using seasonal vegetables not only enhances the flavor but also ensures the freshest ingredients. Don't Overcrowd the Pan: Spread the veggies out in a single layer to ensure they roast evenly and achieve that perfect caramelization. Adjust Seasoning: Feel free to customize the herbs and spices according to your preference, such as adding paprika for a smoky flavor. Serve with a Dip: Pair your roasted veggies with a yogurt or tahini dip for an extra layer of flavor that complements the dish. {{image_2}} You can switch up the veggies based on the seasons. In spring, try using fresh asparagus or snap peas. These veggies add a nice crunch and bright flavor. In the fall, root vegetables shine. Carrots, sweet potatoes, and parsnips roast well and bring sweetness. Mixing seasonal veggies keeps the dish fresh and exciting. If you love heat, add red pepper flakes to the oil mixture. Just a pinch can make a big difference! You can also chop up jalapeños for a bolder flavor. These spicy additions give the roasted veggies a kick that wakes up your taste buds. Adding cheese can take your dish to the next level. Grated parmesan adds a savory touch. Feta cheese gives a tangy burst that pairs well with the herbs. If you prefer a vegan option, look for plant-based cheese. These can melt beautifully and add creaminess without dairy. To store leftovers, let the veggies cool first. Place them in an airtight container. This keeps them fresh and tasty. Garlic Herb Roasted Veggies last in the fridge for about 3 to 5 days. Check for any off smells or changes in texture before eating. You can freeze these veggies, but cooked ones work best. Spread them on a baking sheet to cool first, then transfer to a freezer bag. This helps prevent clumping. Uncooked veggies can also freeze, but they may lose some texture. When you're ready to eat, thaw in the fridge overnight or in the microwave. Reheat cooked veggies in the oven at 350°F (175°C) until warm, about 10-15 minutes. To prepare in advance, chop the veggies and store them in the fridge. Mix the garlic and herbs ahead of time, too. Pair these roasted veggies with grilled chicken or quinoa for a full meal. They also work great as a side dish for any protein. Enjoy the ease of having ready-to-cook veggies on hand! Yes, you can use frozen vegetables. They will save you time. Frozen veggies cook well in the oven. Just make sure to adjust the cooking time. Cook them a bit longer for best results. Thyme and oregano are great choices. They add a lovely flavor. You can also try rosemary or basil. Fresh herbs can give a bright taste too. Mix and match to find your favorite. To get crispy veggies, avoid crowding the baking sheet. Spread them out in a single layer. This helps them roast evenly. Stir halfway through cooking. This ensures all sides get nice and brown. Yes, you can prep these veggies in advance. Chop and season the vegetables a day before. Store them in the fridge until you’re ready to cook. This saves time and makes meal prep easy. Roasting vegetables is easy and rewarding. You learned about key ingredients and step-by-step instructions. I shared tips for perfect results and fun variations to try. With simple garnishes and storage tips, your dish stays fresh and tasty. Remember, you can mix and match veggies and flavors. Enjoy this healthy, colorful addition to your meals. Experiment often, and find your favorite combinations. Your kitchen can be full of delicious aromas and tastes!

Garlic Herb Roasted Veggies

A delicious medley of roasted vegetables seasoned with garlic and herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup bell peppers (mixed colors), chopped
  • 1 cup carrot slices
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the broccoli, cauliflower, bell peppers, and carrots.
  • In a small bowl, whisk together the olive oil, minced garlic, thyme, oregano, salt, and pepper.
  • Pour the oil mixture over the vegetables and toss until they are evenly coated.
  • Spread the seasoned veggies in a single layer on a large baking sheet.
  • Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  • Remove from the oven and let cool for a few minutes before garnishing with fresh parsley.

Notes

Feel free to add any other vegetables you like.
Keyword healthy, roasted, sidedish, vegetables