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- 2 carrots, sliced into sticks - 1 zucchini, chopped into half-moons - 1 bell pepper (any color), diced - 1 red onion, cut into wedges - 1 cup cherry tomatoes These vegetables create a colorful mix. Carrots add sweetness. Zucchini brings a soft texture. Bell peppers add crunch and flavor. Red onion gives a nice bite. Cherry tomatoes burst with juice when roasted. - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon black pepper The olive oil helps the vegetables cook well. Garlic gives a strong, tasty punch. Oregano and thyme add a lovely herb taste. Salt brings out the flavors, while black pepper adds a bit of heat. - Fresh parsley, chopped Fresh parsley adds a bright touch. It makes the dish look pretty and adds a fresh taste too. Sprinkle it on right before serving for the best flavor. {{ingredient_image_1}} - Recommended Temperature First, preheat your oven to 425°F (220°C). This high heat helps the veggies get tender and caramelized. - Cutting Techniques Next, wash and cut your veggies. Slice the carrots into sticks. Chop the zucchini into half-moons. Dice the bell pepper and cut the red onion into wedges. Finally, keep the cherry tomatoes whole. - Mixing Ingredients In a large mixing bowl, add all your veggies. This is where the fun begins! - Tossing Method In a small bowl, mix olive oil, minced garlic, oregano, thyme, salt, and black pepper. Pour this blend over the veggies. Use your hands to toss everything together. Make sure all the veggies are coated well. - Even Layer Importance Spread the vegetables in a single layer on a baking sheet lined with parchment paper. This step is key! It ensures even cooking and browning. - Cooking Time and Tips Roast your veggies in the oven for 25-30 minutes. Stir them halfway through to help them cook evenly. They should be tender and lightly caramelized when done. Enjoy the amazing aroma filling your kitchen! Stir the vegetables halfway through cooking. This helps them cook well on all sides. If you don’t stir, some pieces may burn while others stay hard. A quick stir mixes the flavors and gets everything nice and tender. Look for a few signs to know when your veggies are ready. The edges should be slightly browned and the veggies should feel soft when you poke them with a fork. If you see some caramelization, that’s a good sign too! It means the natural sugars are coming out and adding flavor. You can adjust the seasoning to suit your taste. If you want more herbs, add a little extra oregano or thyme. If you like it spicy, sprinkle in some red pepper flakes. Taste the veggies before serving. This way, you can make sure they are just right for your meal. Pro Tips Cut Evenly: Ensure all vegetables are cut to similar sizes for even cooking. Mix it Up: Feel free to substitute vegetables based on your preference or what’s in season. Herbs Freshness: Use fresh herbs instead of dried for a more vibrant flavor. Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. {{image_2}} You can easily switch up the veggies in this dish. Try adding seasonal options like sweet potatoes or Brussels sprouts. These add different tastes and textures. You can also use butternut squash in the fall or asparagus in the spring. Each choice brings a new flavor to your roasted vegetables. If you want to change the herbs, consider using fresh basil or rosemary. Both provide a unique taste. You can also try thyme or dill if you prefer. For dried herbs, parsley or Italian seasoning work well too. Mix and match to find your favorite blend. For those who like heat, add red pepper flakes. Just a pinch can give your dish a spicy kick. You can adjust the amount based on your taste. If you want it mild, use less. If you like it hot, feel free to add more. It’s a fun way to spice things up! To keep your garlic herb roasted vegetables fresh, store them in an airtight container. Place the container in the fridge. They stay good for about 3 to 5 days. Make sure to let the vegetables cool down before sealing them. This helps keep moisture at bay. You can reheat your vegetables in the oven or microwave. The oven gives a nice crisp texture. Set it to 350°F (175°C) and heat for about 10 to 15 minutes. Stir halfway through to heat evenly. The microwave is quicker. Use a microwave-safe dish and cover it. Heat in 30-second bursts, stirring in between, until warm. To freeze garlic herb roasted vegetables, let them cool completely first. Spread them on a baking sheet in a single layer and freeze for about 1 to 2 hours. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible. They stay fresh for about 2 to 3 months. To thaw, place them in the fridge overnight or use the microwave on defrost setting. Garlic herb roasted vegetables can last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. If you notice any signs of spoilage, it’s best to throw them out. Yes, you can use frozen vegetables for this dish. Just remember that frozen vegetables release more moisture. To avoid sogginess, roast them at a higher temperature and for a longer time. Keep an eye on them to make sure they cook evenly. These roasted veggies pair well with many dishes. You can serve them alongside grilled chicken, fish, or steak. They also work great with quinoa or rice for a vegetarian meal. Don't forget to add your favorite sauce or dressing for extra flavor! In this post, we explored how to make delicious garlic herb roasted vegetables. We covered vibrant ingredients like carrots, zucchini, and bell peppers. You learned to prep, season, and roast them for the best flavor. We shared tips for even cooking and ideas to spice things up. Roasted veggies are easy, healthy, and tasty. Use these steps for meals that delight every time. Enjoy your cooking adventure!

Garlic Herb Roasted Vegetables

A delicious mix of roasted vegetables seasoned with garlic and herbs.
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 pieces carrots, sliced into sticks
  • 1 piece zucchini, chopped into half-moons
  • 1 piece bell pepper, diced
  • 1 piece red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • to taste none fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the sliced carrots, zucchini, bell pepper, red onion, and cherry tomatoes.
  • In a small bowl, whisk together the olive oil, minced garlic, oregano, thyme, salt, and black pepper.
  • Pour the oil mixture over the vegetables and toss until they are evenly coated.
  • Spread the vegetables out in a single layer on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through for even cooking.
  • Once done, remove from the oven and let cool slightly.
  • Transfer the roasted vegetables to a serving platter and garnish with fresh chopped parsley before serving.

Notes

Feel free to use any seasonal vegetables you have on hand.
Keyword healthy, roasted, sides, vegetables