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Roasted Vegetables with Garlic and Herbs

A delicious and healthy dish featuring crispy roasted vegetables seasoned with garlic and herbs, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 2 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli) Feel free to mix and match with other vegetables.
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary Fresh herbs can be used for better flavor.
  • 1 teaspoon dried thyme Fresh herbs can be used for better flavor.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Chop your mixed vegetables into even pieces to ensure they cook evenly.
  3. In a large bowl, combine the chopped vegetables with the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper. Toss until well-coated.
  4. Arrange the seasoned vegetables in a single layer on a baking sheet.
Roasting
  1. Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through.
  2. Once beautifully golden brown and tender, remove from the oven, and serve hot.

Notes

For crispy vegetables, broil for an additional 2-3 minutes at the end. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat at 350°F (175°C) for 10-15 minutes.