Description
A simple and delicious recipe for garlic roasted vegetables that enhances the natural flavors of the vegetables.
Ingredients
Scale
- 2 cups of mixed vegetables (carrots, bell peppers, zucchini)
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried herbs (thyme or rosemary)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the vegetables into bite-sized pieces.
- In a large bowl, combine the vegetables, minced garlic, olive oil, salt, pepper, and dried herbs.
- Toss everything together until the vegetables are well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and serve warm.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For extra flavor, add a splash of balsamic vinegar before roasting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Garlic Roasted Vegetables, Roasted Vegetables Recipe, Easy Vegetable Side Dish