Garlic Roasted Vegetables
A colorful medley of fresh vegetables roasted with garlic, olive oil, and herbs for a flavorful and nutritious side dish.
Equipment
- oven
- baking sheet
- mixing bowl
- knife
- cutting board
Ingredients
- 2 cups Broccoli florets Adds crunch and vibrant color.
- 2 cups Cauliflower florets Provides a mild flavor and lovely texture.
- 2 cups Carrots, sliced Adds sweetness and a pop of orange.
- 1 medium Red bell pepper, chopped Contributes a sweet and slightly tangy taste.
- 1 medium Yellow bell pepper, chopped Adds brightness and a hint of sweetness.
- 4 tablespoons Olive oil Helps to roast the vegetables evenly.
- 4 cloves Garlic, minced Infuses the dish with aromatic flavor.
- to taste Salt Enhances all the flavors.
- to taste Pepper Enhances all the flavors.
- 1 teaspoon Dried oregano Adds a warm, earthy flavor.
- 1 teaspoon Dried thyme Brings a subtle herbal note.
- 1/4 cup Fresh parsley, chopped For garnish, adds freshness and color.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the vegetables thoroughly under cold water. Chop the broccoli and cauliflower into bite-sized florets, slice the carrots into rounds, and chop the red and yellow bell peppers into pieces.
- In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil and add minced garlic, salt, pepper, oregano, and thyme. Toss to coat evenly.
- Spread the seasoned vegetables evenly on a large baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove from the oven and transfer to a serving dish. Garnish with fresh chopped parsley before serving.
Notes
Garlic roasted vegetables are versatile; feel free to mix in other seasonal vegetables or adjust the seasonings to your taste.