Garlic Herb Roasted Vegetables
This simple yet flavorful Garlic Herb Roasted Vegetables recipe is a weeknight lifesaver and a crowd-favorite side. Tossed in olive oil, garlic, and fragrant herbs, and then roasted to golden perfection, these veggies are crispy on the outside, tender on the inside, and naturally gluten-free and vegan. Perfect alongside roasted meats, in grain bowls, or as a standalone dish.
Equipment
- Large cutting board
- Sharp knife
- Mixing bowls
- Rimmed baking sheet
- Parchment paper or silicone baking mat (optional)
- Spatula or tongs
Ingredients
- 2 medium carrots, peeled and sliced
- 1 medium sweet potato or 2 Yukon Gold potatoes, cubed
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 1½ cups broccoli or cauliflower florets
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced (or 1 tsp garlic powder)
- 1 teaspoon dried rosemary or thyme (or 1 tbsp fresh)
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: lemon zest, balsamic glaze, grated Parmesan, chili flakes
Instructions
- Preheat Oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup, or lightly oil the tray for crispier edges.
- Prepare Vegetables:Wash, peel, and chop all vegetables into even, bite-sized pieces to ensure they roast evenly.
- Make the Herb Oil:In a small bowl, mix olive oil, garlic, rosemary, oregano, salt, and pepper.
- Toss to Coat:In a large mixing bowl, toss vegetables with the herb oil mixture until evenly coated.
- Spread on Baking Sheet:Arrange vegetables in a single layer on the baking sheet. Don’t overcrowd—use two pans if needed.
- Roast:Place in the oven and roast for 30–40 minutes, tossing halfway through. Roast until tender and golden-brown at the edges.
- Optional Finishes:Just before serving, add lemon zest, a drizzle of balsamic glaze, or freshly grated Parmesan for extra flair.
- Serve Warm:Transfer to a serving platter, garnish with fresh herbs if desired, and enjoy!
Notes
- Crispier veggies? Roast at 450°F and use a bare sheet pan without parchment.
- Want milder garlic? Add it during the last 10 minutes of roasting to avoid bitterness.
- Seasonal swaps: Use butternut squash in fall, asparagus in spring, or zucchini in summer.
- Meal prep tip: These keep well in the fridge for up to 5 days and reheat beautifully in an air fryer or 400°F oven.