Go Back

Garlic Roasted Vegetables

A simple and delicious recipe for roasted vegetables tossed in garlic, herbs, and a touch of balsamic vinegar, perfect as a side dish or a light main course.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main, Side Dish
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets
  • 1 cup carrots, sliced into thin rounds
  • 1 each red bell pepper, cut into strips
  • 1 each zucchini, sliced
  • 1 each red onion, cut into wedges
  • 8 cloves garlic, minced Don't skip toasting the garlic!
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper
  • 1 tablespoon balsamic vinegar
  • 1/4 cup freshly grated Parmesan cheese Optional for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. In a large mixing bowl, combine the broccoli, carrots, bell pepper, zucchini, and red onion.
  3. Add the minced garlic, olive oil, thyme, rosemary, salt, and pepper to the vegetables. Toss until all the veggies are well coated.
Cooking
  1. Spread the vegetables evenly on the prepared baking sheet, making sure they’re in a single layer for even roasting.
  2. Roast in the preheated oven for 20-25 minutes, or until they’re tender and start to caramelize. Stir once halfway through for even roasting.
  3. Remove from the oven and drizzle with balsamic vinegar. Toss gently to coat.
  4. Transfer to a serving platter and sprinkle with freshly grated Parmesan cheese.
  5. Serve immediately while warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave until warm. Use in omelets for a zesty breakfast.