Name: Garlic Herb Roasted Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups broccoli florets; 2 cups cauliflower florets; 1 red bell pepper, sliced; 1 yellow squash, sliced; 1 zucchini, sliced; 1 red onion, cut into wedges; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh parsley, chopped (optional for garnish)

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Garlic Herb Roasted Veggies are the kind of dish that makes you instantly fall in love with vegetables all over again. This recipe turns a simple array of colorful, nutrient-packed veggies into a total flavor celebration thanks to the irresistible combination of aromatic garlic, earthy herbs, golden edges, and a touch of olive oil. Not only are these roasted vegetables a feast for the eyes, but they’re also versatile enough to star as a side at any meal or even become the main event. You’ll find yourself coming back to Garlic Herb Roasted Veggies time and again — they really are the secret to making everyday dinners feel special.

Ingredients You’ll Need

Garlic Herb Roasted Veggies Recipe - Recipe Image

Ingredients You’ll Need

What I love most about these Garlic Herb Roasted Veggies is just how accessible they are — everything on this list is a familiar favorite, but the combo really sings! Each ingredient brings its own unique flavor, texture, or splash of color, making the whole dish a total knockout.

Broccoli florets: These little trees bring a satisfying crunch and soak up every bit of the garlic-herb coating.
Cauliflower florets: Mild and nutty, they’re perfect for roasting and develop gorgeous caramelized edges.
Red bell pepper, sliced: Adds sweetness and a brilliant pop of color to the mix.
Yellow squash, sliced: Offers a tender bite and subtle flavor that pairs beautifully with the herbs.
Zucchini, sliced: Another summer squash that roasts to perfection and adds extra vibrancy.
Red onion, cut into wedges: Roasted until sweet and jammy, onion ties the whole veggie medley together.
Olive oil: Essential for crisp, flavorful veggies; use extra-virgin for the best taste.
Garlic, minced: The heart of the flavor bomb — don’t skimp!
Dried thyme: Brings warmth and classic herby notes that perfectly complement the veggies.
Dried oregano: Adds a slightly peppery undertone and classic Mediterranean feel.
Dried rosemary: Just a touch delivers piney, woodsy flavor and fantastic aroma.
Salt: Brightens all the flavors and helps draw out moisture for better roasting.
Black pepper: Adds just enough gentle heat in every bite.
Fresh parsley, chopped (optional for garnish): Sprinkled on top at the end for a burst of freshness and a gorgeous finish.

How to Make Garlic Herb Roasted Veggies

Step 1: Prep Your Oven and Pan

Before anything else, get that oven nice and hot by preheating to 425°F (220°C) — high heat is key to perfectly caramelized veggies! Line a large baking sheet with parchment paper so nothing sticks and cleanup is a breeze.

Step 2: Combine the Veggies

Grab a big mixing bowl and toss in your broccoli, cauliflower, bell pepper, yellow squash, zucchini, and red onion. Seeing all those colors together always feels like I’m about to create edible art.

Step 3: Add the Oil and Garlic Herb Goodness

Drizzle those lovely veggies with olive oil, then toss until everything glistens. Sprinkle on the minced garlic, dried thyme, oregano, rosemary, salt, and black pepper. Toss again (hands work best here!) to make sure every piece is coated in the glorious garlicky-herb mixture.

Step 4: Arrange and Roast

Spread your seasoned veggies out in a single layer on your prepared baking sheet. Don’t overcrowd them — we want every piece to have room to roast, brown, and get delightfully crispy around the edges. Pop them in the oven for 25–30 minutes, giving everything a good stir about halfway through to ensure even roasting.

Step 5: Garnish and Serve

Once your Garlic Herb Roasted Veggies are tender with irresistibly golden edges, pull them from the oven. If you have fresh parsley on hand, sprinkle it over the top for a final burst of color and freshness. Serve warm, and enjoy the chorus of “wow, these are amazing” from everyone at the table.

How to Serve Garlic Herb Roasted Veggies

Garnishes

A sprinkle of fresh chopped parsley is classic and bright, but don’t be afraid to get creative — a squeeze of lemon, a handful of crumbled feta, or even a drizzle of good balsamic glaze works beautifully! These finishing touches add even more personality and will really make your Garlic Herb Roasted Veggies pop.

Side Dishes

Garlic Herb Roasted Veggies are seriously flexible. Pile them alongside roasted chicken, grilled steak, or baked tofu. Tuck them into grain bowls with quinoa or farro, or serve atop fluffy rice or mashed potatoes. Their bold flavors fit right in with just about anything.

Creative Ways to Present

Think outside the ordinary! Stir them into pasta with a sprinkle of parmesan, stuff them into wraps or pita pockets with a smear of hummus, or top off a fresh salad. Honestly, make a double batch and let them shine in everything from breakfast omelets to hearty sandwiches.

Make Ahead and Storage

Storing Leftovers

Simply let your Garlic Herb Roasted Veggies cool completely, then tuck them into an airtight container. They’ll keep well in the fridge for up to 4 days, still tasting fresh and vibrant when you’re ready for round two — or three!

Freezing

While fresh is always best, these veggies actually freeze surprisingly well! Place completely cooled veggies in a freezer-safe bag or container, pressing out any air. They’ll last up to 2 months and are perfect for tossing into soups, casseroles, or reheating as a speedy side.

Reheating

To recapture that roasted magic, spread the veggies out on a baking sheet and reheat in a hot oven (around 400°F) for 10 minutes. They’ll crisp right back up! If you’re in a hurry, a skillet over medium heat works too, or even a quick zap in the microwave for maximum convenience.

FAQs

Can I use other vegetables in Garlic Herb Roasted Veggies?

Absolutely! This recipe welcomes whatever is in season or your fridge — try carrots, asparagus, brussels sprouts, or sweet potato. Just aim for pieces of similar size for even roasting.

What should I do if my veggies aren’t browning?

Make sure your pan isn’t crowded so the veggies roast instead of steam. Also, check your oven temperature; if you want even more crispiness, broil them for a couple of minutes at the end.

Can I make Garlic Herb Roasted Veggies ahead for meal prep?

Definitely! They refrigerate well and are ideal for prepping lunches or sides in advance. Just let them cool completely before storing, and see the reheating tips above to bring back their roasted texture.

Is this recipe suitable for special diets?

Yes — Garlic Herb Roasted Veggies are naturally vegan, gluten-free, and dairy-free, so everyone at your table can dig in joyfully.

Why do you use dried herbs instead of fresh?

Dried herbs are more concentrated and mix evenly throughout the dish, especially for roasting at high temps. You can absolutely add fresh herbs at the end as a garnish for a boost of garden-fresh flavor!

Final Thoughts

If you’ve been searching for the perfect side dish, Garlic Herb Roasted Veggies are about to become your new go-to. With their vibrant colors, mouthwatering aroma, and irresistible flavor, it’s impossible not to fall in love! Grab your favorite veggies, try this easy method, and let your oven do all the heavy lifting. Give these a try — your taste buds will thank you!

Garlic Herb Roasted Veggies Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

Garlic Herb Roasted Veggies is a delicious and healthy side dish featuring a medley of colorful vegetables seasoned with aromatic herbs and roasted to perfection. This vegan dish is easy to prepare and makes a flavorful addition to any meal.

Ingredients

Scale

Vegetables:

2 cups broccoli florets
2 cups cauliflower florets
1 red bell pepper, sliced
1 yellow squash, sliced
1 zucchini, sliced
1 red onion, cut into wedges

Seasoning:

3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional for garnish)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare the vegetables: In a large bowl, combine broccoli, cauliflower, bell pepper, squash, zucchini, and red onion. Drizzle with olive oil, add garlic, thyme, oregano, rosemary, salt, and pepper. Toss to coat evenly.
Roast the vegetables: Spread the vegetables on the baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until tender and browned.
Finish and serve: Garnish with parsley if desired. Serve warm.