Description
Garlic Herb Roasted Veggies are a vibrant and flavorful dish that transforms simple ingredients into a gourmet experience. This easy-to-make recipe features a colorful mix of bell peppers, zucchini, red onion, and carrots, all roasted to golden perfection with aromatic garlic and fresh herbs. Ideal for weeknight dinners or gatherings, these veggies are sure to impress while requiring minimal effort. Serve them as a side or make them the star of your meal; either way, you’ll enjoy the delightful crunch and rich flavors.
Ingredients
Scale
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, chopped
- 1 cup red onion, thickly sliced
- 1 cup baby carrots
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the bell peppers, zucchini, red onion, and carrots into uniform bite-sized pieces.
- In a large mixing bowl, combine the chopped vegetables with minced garlic, olive oil, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Spread the seasoned veggies on a parchment-lined baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through until golden brown and tender.
- Remove from oven and let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg