Description

This easy side dish features a colorful mix of vegetables roasted with garlic and herbs until crisp on the edges and tender inside. It’s versatile, flavorful, and perfect for weeknight dinners or holiday spreads.

Ingredients

Scale

4 cups assorted vegetables (bell peppers, zucchini, carrots, cauliflower, onions)

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme leaves

1/2 teaspoon dried oregano

salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C) and place a baking tray on the middle rack to heat.

2. In a large mixing bowl, toss the chopped vegetables with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper until evenly coated.

3. Arrange the seasoned vegetables in a single layer on a parchment-lined baking tray, leaving space between pieces.

4. Roast in the preheated oven for 25 to 35 minutes, shaking the tray or flipping the vegetables halfway through for even browning.

5. Remove the tray when the vegetables have golden, crisp edges and tender centers, then let them rest for a few minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: side dish
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 cup

Keywords: herb garlic roasted vegetables, perfect roasted veggies, savory roasted vegetables, seasoned veggies, roast veggie recipes, roast dinner vegetables, oven roasted vegetables