Description
Learn how to make simple and delicious garlic roasted vegetables that are packed with flavor and nutrients. This adaptable recipe is perfect for a healthy side dish that pairs well with any meal.
Ingredients
Scale
- 2 cups baby potatoes
- 2 cups broccoli florets
- 2 cups carrots, peeled and cut into sticks
- 2 cups bell peppers (red, yellow, and/or orange), sliced
- 1 head of cauliflower, cut into florets
- 4 tablespoons olive oil
- 4–5 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prepare all the vegetables. Cut large baby potatoes in half. Cut broccoli into bite-sized florets. Peel and slice carrots into sticks. Slice bell peppers and cauliflower into appropriate sizes.
- In a large bowl, combine all the prepared vegetables: baby potatoes, broccoli, carrots, bell peppers, and cauliflower.
- In a small bowl, whisk together olive oil, minced garlic, dried Italian herbs, salt, and pepper.
- Pour the olive oil mixture over the vegetables and toss until they are well coated.
- Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking.
- Once tender and golden brown, remove from the oven and let cool slightly.
- Transfer the garlic roasted vegetables to a serving platter and garnish with freshly chopped parsley. Serve warm.
Notes
- Cut vegetables into similar sizes for even cooking.
- Prep vegetables ahead and store in the fridge for up to a day.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat before serving.
- Use leftovers as a topping for salads or grain bowls.
- Experiment with seasonings like lemon zest or balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg