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- 2 medium carrots, sliced into sticks - 1 medium zucchini, chopped into half-moons - 1 bell pepper (your choice of color), diced - 1 large red onion, cut into wedges - 1 cup cherry tomatoes, halved - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper - Fresh parsley, finely chopped The key to great Garlic Herb Roasted Vegetables lies in using fresh and colorful veggies. Carrots add natural sweetness, while zucchini brings a soft texture. Choose a bell pepper that you love; it adds both color and crunch. Red onions give a nice bite, and cherry tomatoes burst with flavor when roasted. When it comes to seasonings, the olive oil coats everything in rich flavor. Garlic is essential for that savory kick. Oregano and thyme bring warmth and depth. Sea salt and black pepper enhance all the natural flavors. Lastly, don’t forget the fresh parsley! It adds a bright touch and makes the dish pop. Preparing these ingredients is fun and sets the stage for a tasty meal. Enjoy the process of chopping and mixing as much as you will enjoy eating the final dish! {{ingredient_image_2}} - First, preheat your oven to 425°F (220°C). This hot temperature helps the veggies roast well. - Next, prepare the vegetables. Slice two medium carrots into sticks. Chop one medium zucchini into half-moons. Dice one bell pepper, any color you like. Cut one large red onion into wedges. Halve one cup of cherry tomatoes. Try to keep the cuts even for the best cooking. - Now, let’s mix the seasoning. In a small bowl, combine three tablespoons of extra virgin olive oil, four minced garlic cloves, one teaspoon of dried oregano, one teaspoon of dried thyme, one teaspoon of sea salt, and half a teaspoon of black pepper. This mix gives the vegetables great flavor. - Pour this herb-infused oil over the vegetables in your large bowl. Toss them gently but well. Make sure every piece is coated with that tasty oil mixture. - Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Don’t overcrowd them; this helps them roast evenly. - Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Halfway through, stir the vegetables to help them cook evenly and get golden brown. - When they are fork-tender and look delicious, take the baking sheet out. Let the vegetables cool slightly before serving. Garnish with fresh parsley for a pop of color. Enjoy your tasty garlic herb roasted vegetables! To get the best roast, cut your veggies into similar sizes. This way, they cook at the same time. For instance, slice carrots into sticks and cut zucchini into half-moons. When the pieces are uniform, they roast evenly. Avoid overcrowding the baking sheet. If the veggies are too close, they will steam instead of roast. This means you won't get that nice, crispy exterior. Use two sheets if needed to give them space. To boost flavor, consider adding fresh herbs like rosemary or basil. These can add a nice twist to the dish. You can also try adding a splash of lemon juice or balsamic vinegar for extra zing. Marinating the veggies in the herb oil for 30 minutes can deepen the flavor. Just toss them in the oil mix before roasting and let them sit. This step makes a big difference. Roasted vegetables go well with many dips. Try serving them with tzatziki or hummus for a tasty treat. You can also pair them with grilled chicken or fish for a full meal. For a nice presentation, transfer the roasted veggies to a colorful platter. Garnish with fresh parsley for a pop of color. This not only looks good but also adds a fresh taste. Pro Tips Cut Evenly: Ensuring all vegetables are cut to a similar size will promote even cooking and caramelization. Use Fresh Herbs: If available, substitute dried herbs with fresh ones for a more vibrant and aromatic flavor. High Heat Roasting: Roasting at a high temperature helps achieve that perfect golden-brown exterior while keeping the inside tender. Don't Overcrowd the Pan: Giving the vegetables enough space on the baking sheet allows them to roast rather than steam, enhancing flavor and texture. {{image_4}} To make the most of your garlic herb roasted vegetables, use seasonal produce. Fresh vegetables taste better and add variety to your meals. For spring, think of asparagus or radishes. In summer, use ripe tomatoes or corn. Fall brings sweet potatoes and Brussels sprouts, while winter offers hearty root veggies like parsnips. If you can’t find a specific vegetable, substitutions work great. Swap zucchini for yellow squash or use sweet bell peppers instead of red onions. This way, you can keep your dish fresh and exciting. You can add spices to change the flavor. Try a pinch of smoked paprika for warmth or cumin for a hint of earthiness. These spices add depth and make the dish pop. Also, explore different oils and vinegars. Use avocado oil for a rich taste or sesame oil for a nutty flavor. Adding balsamic vinegar can give a sweet tang that brightens up the vegetables. If you follow a vegan or paleo diet, this recipe is perfect. It contains no animal products and focuses on whole foods. You can easily replace the olive oil with coconut oil for a paleo-friendly option. For those watching their sodium, try low-sodium salt or omit it entirely. The herbs and spices will still give you a lot of flavor. Adjusting these elements makes the dish suitable for everyone while keeping it tasty. To keep your roasted veggies fresh, store them in the fridge. Place them in an airtight container. This helps prevent moisture loss. You can also use a glass or plastic storage bowl. Just make sure it has a lid. Leftovers stay tasty for up to three days. You can reheat your veggies in the oven or microwave. For the oven, set it to 350°F (175°C). Spread the veggies on a baking sheet. Heat them for about 10-15 minutes. This keeps them crispy. In the microwave, place them in a safe dish. Heat in 30-second bursts. Stir in between to avoid sogginess. If you want to freeze your roasted veggies, let them cool first. Then, pack them in freezer-safe bags. Try to remove as much air as possible. This helps prevent freezer burn. They can last for up to three months in the freezer. When you’re ready to eat them, thaw in the fridge overnight. Reheat in the oven for the best texture. You can prepare Garlic Herb Roasted Vegetables ahead of time. Start by washing and cutting your veggies. Store them in a bowl with the olive oil and seasonings. Cover the bowl with plastic wrap and keep it in the fridge. You can do this up to 24 hours in advance. This saves time on a busy day. Just roast the veggies when you're ready. To reheat roasted vegetables, the oven is best. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet and heat for 10-15 minutes. This keeps them crispy. You can use a microwave, but the veggies may become soggy. If you choose the microwave, heat for 1-2 minutes at a time. Stir in between to ensure even heating. Yes, you can use many other vegetables. Try using sweet potatoes, broccoli, or asparagus. Cauliflower and Brussels sprouts also work well. Just cut them into similar sizes. Keep the same oil and herb mix for the best flavor. Be creative and mix your favorites! Roasting fresh vegetables is simple and rewarding. We explored key ingredients like carrots, zucchini, and bell peppers, along with flavorful seasonings that elevate the dish. I shared easy steps for prepping, mixing, and roasting. Tips ensured even cooking and more flavor. You can also try various ingredients to suit your taste. In conclusion, you can enjoy customizing this dish and making it your own. Let your creativity shine while cooking. Healthy and delicious meals can be quick and easy. Now, it’s time to try roasting those vegetables!

Garlic Herb Roasted Vegetables

A colorful medley of roasted vegetables infused with garlic and herbs, perfect as a side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 medium carrots, sliced into sticks
  • 1 medium zucchini, chopped into half-moons
  • 1 each bell pepper, diced
  • 1 large red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 0.5 teaspoon freshly ground black pepper
  • to taste none fresh parsley, finely chopped (for garnish)

Instructions
 

  • Begin by preheating your oven to 425°F (220°C) to create a hot environment for roasting.
  • In a large mixing bowl, combine the sliced carrots, chopped zucchini, diced bell pepper, wedged red onion, and halved cherry tomatoes.
  • In a separate small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried thyme, sea salt, and freshly ground black pepper.
  • Drizzle the herb-infused oil over the vegetable medley in the large bowl. Toss gently but thoroughly to ensure each piece is well-coated.
  • Arrange the vegetables in a single layer on a baking sheet lined with parchment paper.
  • Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through.
  • When the vegetables are fork-tender and golden-brown, remove from the oven and allow to cool slightly.
  • Transfer the roasted vegetables to a serving platter and sprinkle with freshly chopped parsley before serving.

Notes

Consider serving alongside a vibrant dip like tzatziki or hummus.
Keyword healthy, roasted vegetables, vegan