There's something magical about the way Garlic Herb Roasted Veggies come together, creating a vibrant medley that not only bursts with flavor but also adds a colorful touch to any meal. This roasted vegetables recipe is not just easy to make but also healthy, making it a perfect side dish for a quick weeknight dinner or a festive gathering. With the aromatic blend of garlic and herbs, these veggie delights will make your kitchen smell wonderful while satisfying your taste buds. The combination of sweet, caramelized flavors and the freshness of the herbs will leave you wanting more, making this dish a staple in your culinary repertoire.
Ingredients
Scale:
2 cups of chopped carrots, peeled and sliced into rounds
2 cups of broccoli florets, cut into bite-sized pieces
2 cups of bell peppers (mix of red, yellow, and green), chopped
1 cup of zucchini, sliced into half-moons
1 cup of cherry tomatoes, left whole
4 cloves of garlic, minced
1 tablespoon of dried oregano
1 tablespoon of dried thyme
1 teaspoon of rosemary, chopped
Salt and pepper, to taste
3 tablespoons of high-quality extra virgin olive oil
Juice of 1 lemon, fresh-squeezed
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the chopped carrots, broccoli florets, bell peppers, zucchini, and cherry tomatoes.
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, thyme, rosemary, salt, and pepper.
Pour the garlic herb seasoning over the vegetables, and toss them well to ensure they are evenly coated.
Spread the seasoned vegetables in a single layer on a large baking sheet.
Place the baking sheet in the preheated oven. Roast the vegetables for 25-30 minutes, stirring halfway through.
Remove the roasted veggies from the oven and let them cool for a few minutes before serving.
