Here’s a simple, flavorful recipe for Garlic Herb Roasted Veggies 🥦🥕—crispy on the edges, tender inside, and packed with savory goodness.
🥗 Garlic Herb Roasted Veggies
⏱ Time
- Prep: 10 min
- Roast: 25–30 min
- Serves: 4
Ingredients
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup baby carrots or sliced carrots
- 1 red bell pepper, sliced
- 3–4 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp dried thyme or rosemary (or mix)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1 tbsp balsamic vinegar or lemon juice for finishing
Instructions
1️⃣ Prep veggies
- Wash and cut all vegetables into even-sized pieces for uniform roasting
2️⃣ Season
- In a large bowl, toss veggies with olive oil, garlic, herbs, salt, and pepper
3️⃣ Roast
- Preheat oven to 425°F (220°C)
- Spread veggies in a single layer on a baking sheet
- Roast 25–30 minutes, stirring halfway, until tender and slightly golden
4️⃣ Finish
- Optional: drizzle with balsamic vinegar or squeeze lemon juice
- Serve hot as a side or over grains, pasta, or salads
🌟 Tips
✔ Don’t overcrowd the pan—roasting works best when veggies aren’t crowded
✔ Mix firmer veggies (carrots, cauliflower) with softer ones (bell peppers) at the edges for even cooking
✔ Sprinkle parmesan or toasted nuts on top for extra flavor
Variations
- Spicy: Add ½ tsp red chili flakes
- Italian style: Add oregano, basil, and a splash of olive oil
- Asian twist: Toss with soy sauce, sesame oil, and sesame seeds after roasting
If you want, I can also give a one-pan garlic herb veggie medley that pairs perfectly with chicken or fish—no peeling, just chop, season, and roast.
Do you want me to do that?
