Description

As a passionate home cook, I find joy in transforming simple ingredients into something magical. One of my favorite dishes to whip up is Garlic Herb Roasted Vegetables. This recipe is not just a side dish; it’s a celebration of vibrant colors and flavors that dance on your palate. I remember the first time I made this dish. The aroma of garlic mingling with fresh herbs filled my kitchen, wrapping around me like a warm hug. It was a chilly evening, and I was looking for something comforting yet healthy. That’s when I stumbled upon the idea of roasting vegetables with garlic and herbs.

Ingredients

Scale

2 cups broccoli florets
2 cups cauliflower florets
2 cups carrots, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
1 cup cherry tomatoes, halved (optional)
1 zucchini, sliced (optional)
1 cup asparagus, cut into 2-inch pieces (optional)
1 teaspoon smoked paprika (optional)
Parmesan cheese, grated (optional)

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Instructions

Preheat the oven to 425°F (220°C).
Wash and chop the vegetables into bite-sized pieces.
In a small bowl, mix olive oil, minced garlic, oregano, thyme, salt, and pepper.
Toss the vegetables with the marinade in a large mixing bowl.
Spread the coated vegetables in a single layer on a baking sheet.
Roast in the oven for 25-30 minutes, stirring halfway through.

Notes

Choose seasonal vegetables for the best flavor.
Fresh garlic is essential for a strong flavor.
Adjust cooking times based on the size of vegetable pieces.
Let the roasted vegetables rest for a few minutes before serving.
Store leftovers in an airtight container in the fridge.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Carbohydrates: 25g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg