Garlic Herb Roasted Veggies
Garlic Herb Roasted Veggies
Ingredients
2 cups broccoli florets
2 cups cauliflower florets
1 large zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
3–4 cloves garlic, minced
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
Optional: ½ tsp paprika or chili flakes for a little heat
Optional finishing: squeeze of lemon, fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
Prepare a large baking sheet (or two) and line with parchment for easy cleanup.
Combine the veggies in a large bowl.
Add olive oil, garlic, salt, pepper, oregano, rosemary, and thyme. Toss until everything is evenly coated.
Spread veggies on the baking sheet in a single layer (avoid crowding for best crispiness).
Roast for 25–30 minutes, flipping halfway through, until edges are golden and caramelized.
Finish with a squeeze of lemon and sprinkle with fresh parsley if desired.
Tips
Want them extra crispy? Roast at 450°F for the last 5 minutes.
Mix in potatoes, carrots, or Brussels sprouts—just roast heavier vegetables for 10–15 minutes first.
Serve with rice, quinoa, pasta, or alongside chicken or fish.
