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Roasted vegetables, including tomatoes, bell peppers, cauliflower, and broccoli, arranged in a colorful platter.

Garlic Roasted Vegetables

A flavorful and colorful roasted vegetable dish infused with garlic and herbs, perfect as a side or light main.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 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.

Method
 

  1. Preheat oven to 425°F (220°C). Wash and chop vegetables, then toss with olive oil, garlic, salt, pepper, oregano, and thyme.
  2. Spread vegetables on a baking sheet in a single layer.
  3. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
  4. Transfer to a serving dish and garnish with chopped parsley.

Notes

Feel free to adjust seasoning to taste and serve hot.