Garlic Herb Roasted Vegetables

$For this dish, I use a mix of fresh vegetables. They add color and flavor. Here are the main ones: - 2 cups carrots, sliced - 2 cups bell peppers (red, yellow, green), chopped - 2 cups zucchini, sliced - 1 cup red onion, chopped Herbs and spices make this dish pop. They bring out the natural sweetness of the vegetables. Here’s what you need: - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon smoked paprika - Salt and pepper to taste Olive oil is key for roasting. It helps the vegetables cook and adds richness. You will need: - 3 tablespoons olive oil Using these ingredients together creates a tasty side dish. You can mix and match vegetables, but this combo works best. {{ingredient_image_1}} Start by washing the vegetables well. This helps to remove dirt and germs. Next, slice the carrots into thin rounds. Chop the bell peppers into bite-sized pieces. For the zucchini, slice it into half-moons. Finally, chop the red onion into small pieces. Place all these vegetables in a large mixing bowl. This mix will give a nice variety of colors and textures. In a small bowl, add four minced garlic cloves. Pour in three tablespoons of olive oil. Then, add one tablespoon each of chopped rosemary and thyme. Sprinkle in one teaspoon of smoked paprika, salt, and pepper. Use a whisk to mix everything well. This herb oil will add great flavor to your veggies. Preheat your oven to 425°F (220°C). Once it’s ready, pour the herb oil over the vegetables. Toss them gently to coat every piece. Line a baking sheet with parchment paper for easy cleanup. Spread the vegetables in one layer on the sheet. This helps them cook evenly. Roast in the oven for 25 to 30 minutes. Stir them halfway through for even cooking. The veggies are done when they are tender and slightly caramelized. Remove them from the oven and let them cool for a few minutes before serving. To get great roasted vegetables, start with fresh ones. Fresh veggies taste better and roast nicely. Cut your vegetables into similar sizes. This helps them cook evenly. Spread them out on the baking sheet. Don’t crowd them, or they will steam instead of roast. Stir halfway through to help with even cooking. You want them golden and tender. Want to mix things up? Add different veggies like broccoli or sweet potatoes. You can also try new herbs. Basil or oregano can give a fresh twist. For a spicy kick, add red pepper flakes. If you love citrus, try squeezing lemon juice over them before serving. This adds brightness and flavor. Serve these roasted vegetables warm. They make a great side for meat or fish. You can also toss them into salads or grain bowls. For a colorful platter, mix with fresh herbs. A drizzle of balsamic glaze can add a nice touch too. Enjoy these veggies in any meal! Pro Tips Choose Fresh Vegetables: Select vibrant, seasonal vegetables for the best flavor and nutrition. Uniform Cutting: Cut all vegetables into similar sizes to ensure even roasting and cooking. Don't Crowd the Pan: Spread the vegetables out on the baking sheet to allow for proper browning and caramelization. Flavor Boost: Experiment with different herbs and spices to customize the flavor profile to your liking. {{image_2}} You can swap out the vegetables based on your taste. Broccoli, sweet potatoes, and cauliflower work well. Consider using asparagus or Brussels sprouts for variety. Each will bring its unique flavor. You can even mix in some cherry tomatoes for a pop of sweetness. Herbs can change the flavor of your dish. Try using basil or oregano for a fresh taste. Sage pairs nicely with root veggies like carrots and potatoes. Cilantro adds a bright touch, especially with bell peppers. Experiment with what you have available to discover your favorites. This recipe is already vegan and gluten-free. You can keep it that way by using the right oils and spices. Just make sure to check labels on pre-made spice blends. Fresh herbs and oil give a great taste without any allergens. Enjoy this dish with confidence, knowing it fits many diets. After enjoying your garlic herb roasted vegetables, let them cool down. Place them in an airtight container. This helps keep them fresh. Store them in the fridge. They will last about 3 to 5 days. Avoid mixing them with other foods to keep flavors separate. When you reheat your vegetables, aim for the oven or air fryer. This method helps regain their crispness. Preheat the oven to 350°F (175°C). Spread the vegetables on a baking sheet. Heat for about 10-15 minutes. Stir halfway to ensure even warmth. If using an air fryer, set it to 350°F for 5-7 minutes. You can freeze garlic herb roasted vegetables for later use. First, let them cool completely. Place them in freezer bags or containers. Remove as much air as possible. They will last about 2 to 3 months in the freezer. When you're ready to eat, thaw in the fridge overnight before reheating. Yes, you can use frozen vegetables. They are quick and easy. Just make sure to thaw them first. Pat them dry to remove excess moisture. This helps them roast better. Keep in mind that frozen veggies may cook faster. Check them often to avoid overcooking. The best way to season roasted vegetables is to use fresh herbs and spices. This recipe uses garlic, rosemary, and thyme. These add a great flavor. You can also use smoked paprika for a nice touch. Salt and pepper are essential too. They enhance the natural taste of the veggies. Mix your seasonings well with olive oil before tossing them with the veggies. This ensures even coating. You can prepare the vegetables a day in advance. Cut and chop them, then store in the fridge. You can also mix the herb oil and store it separately. When you are ready to cook, just combine them and roast. This saves you time on busy days. Enjoy delicious garlic herb roasted vegetables whenever you want! Roasting vegetables is simple and fun. We explored the best veggies, herbs, and spices to use. You learned step-by-step instructions for prepping and roasting. I shared tips for perfect results, flavor ideas, and serving choices. We also looked at variations, storage methods, and answered common questions. Embrace your new skills! Roasted vegetables are tasty, healthy, and easy. Keep experimenting with different ingredients and enjoy your meals.$

Garlic Herb Roasted Vegetables

A delicious mix of roasted vegetables seasoned with garlic and herbs.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 cups carrots, sliced
2 cups bell peppers (red, yellow, green), chopped
2 cups zucchini, sliced
1 cup red onion, chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon smoked paprika
to taste salt and pepper

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the sliced carrots, bell peppers, zucchini, and red onion.
In a small bowl, whisk together the minced garlic, olive oil, rosemary, thyme, smoked paprika, salt, and pepper until well blended.
Pour the herb oil mixture over the vegetables and toss until they are evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper for easy cleanup.
Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even cooking.
Remove from the oven and let cool for a few minutes before serving.

Notes

Serve the roasted vegetables in a large bowl or on a platter, garnished with a sprinkle of fresh herbs for an added pop of color. Optionally, drizzle with a bit more olive oil just before serving for extra flavor.

Keyword healthy, roasted, sides, vegetables