Garlic Herb Roasted Veggies

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

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Instructions

1. Preheat the oven to 425°F (220°C).

2. Prepare a large baking sheet (or two) and line with parchment for easy cleanup.

3. Combine the veggies in a large bowl.

4. Add olive oil, garlic, salt, pepper, oregano, rosemary, and thyme. Toss until everything is evenly coated.

5. Spread veggies on the baking sheet in a single layer (avoid crowding for best crispiness).

6. Roast for 25–30 minutes, flipping halfway through, until edges are golden and caramelized.

7. Finish with a squeeze of lemon and sprinkle with fresh parsley if desired.

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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.