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Garlic Herb Roasted Vegetables

Crispy, caramelized vegetables tossed with fragrant herbs, perfect as a main dish or a complement to any protein.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Carrots, sliced
  • 2 cups Bell Peppers, chopped (any color)
  • 2 cups Zucchini, sliced
  • 1 large Red Onion, chopped
Flavoring Agents
  • 4 cloves Garlic, minced
  • 3 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 tablespoon fresh Thyme (or 1 teaspoon dried)
  • 1 tablespoon fresh Rosemary (or 1 teaspoon dried)
  • 1 tablespoon Oregano (fresh or dried)

Method
 

Preparation
  1. Preheat Your Oven: Start by preheating your oven to 425°F (220°C).
  2. Prep the Vegetables: Wash and chop all your veggies; keep them about the same size for even cooking. Toss them in a large mixing bowl.
  3. Add Garlic and Oil: Add the minced garlic, olive oil, salt, pepper, and herbs to the bowl. Mix everything until well-coated.
Cooking
  1. Arrange on Baking Sheet: Spread the veggie mixture evenly on a baking sheet lined with parchment paper, ensuring there is space between them.
  2. Roast: Cook in the oven for about 25 minutes, stirring halfway through.
  3. Serve and Enjoy: Remove from oven, let cool slightly, and serve warm.

Notes

Substitutions: Use broccoli or asparagus if you don't have zucchini. Avoid overcrowding the pan to keep the veggies crispy.