Description: Your go-to easy side dish packed with cozy flavor and crunch! These Garlic Herb Roasted Veggies are a simple, versatile, and flavorful way to enjoy a medley of vegetables. Roasting brings out the natural sweetness of the veggies, while the garlic and herbs infuse them with a savory aroma that will fill your kitchen. Perfect as a side dish for any meal, or as a healthy and satisfying snack, these roasted veggies are sure to become a family favorite.
Ingredients:
- 2 cups baby potatoes, halved
- 2 large carrots, chopped
- 2 zucchinis, sliced into half-moons
- 2 bell peppers (any color), chopped
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt & black pepper to taste
- 1 tbsp chopped fresh parsley (for garnish)
- 1 tbsp grated Parmesan cheese (optional)
- Lemon wedges for serving (optional)
Preparation:
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for ensuring even cooking and preventing the vegetables from sticking to the pan. Parchment paper also makes cleaning up a breeze, saving you time and effort.
Step 2: Wash and chop all the vegetables into even-sized pieces. The goal is to have the vegetables cook uniformly, so try to keep the pieces roughly the same size. For the potatoes, halve or quarter them depending on their size. Carrots should be chopped into ½-inch thick rounds or batons. Zucchinis can be sliced into half-moons or diced. Bell peppers should be chopped into 1-inch pieces, and the red onion should be cut into wedges.
Step 3: In a large bowl, toss the vegetables with olive oil, minced garlic, Italian seasoning, dried thyme, dried rosemary, salt, and black pepper. Ensure that the vegetables are evenly coated with the oil and seasonings. This step is essential for infusing the vegetables with flavor and promoting caramelization during roasting. Don’t be afraid to use your hands to gently massage the seasonings into the vegetables for even distribution.
Step 4: Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can lead to steaming instead of roasting. If necessary, use two baking sheets to ensure that the vegetables have enough space. Arrange the vegetables so that they are not overlapping, allowing for maximum surface area to be exposed to the heat.
Step 5: Roast the vegetables in the preheated oven for 25-30 minutes, flipping halfway through, or until they are tender and slightly caramelized. Check the vegetables after 20 minutes to prevent burning. The roasting time may vary depending on the size and type of vegetables you use. The vegetables are done when they are easily pierced with a fork and have a slightly browned and crispy exterior.
Step 6: Remove the roasted vegetables from the oven and transfer them to a serving dish. Garnish with fresh chopped parsley and grated Parmesan cheese (optional). A sprinkle of fresh parsley adds a pop of color and freshness, while Parmesan cheese provides a salty and savory finish. Serve immediately with lemon wedges for squeezing (optional).
Why You Will Love This Recipe:
- Easy to Make: This recipe requires minimal prep time and simple ingredients, making it perfect for busy weeknights.
- Versatile: You can easily adapt this recipe to use your favorite vegetables or whatever you have on hand. Feel free to experiment with different combinations of vegetables and seasonings to create your own unique flavor profile.
- Healthy: Packed with vitamins and nutrients, these roasted veggies are a healthy and delicious way to get your daily dose of vegetables.
- Flavorful: The combination of garlic, herbs, and roasted vegetables creates a symphony of flavors that will tantalize your taste buds.
- Crowd-Pleasing: This dish is sure to be a hit with both kids and adults, making it a perfect side dish for any occasion.
COOKING Rating:
- Ease of Preparation: 5/5
- Flavor: 5/5
- Healthiness: 5/5
- Overall: 5/5
Serving Suggestions:
- Serve as a side dish with grilled chicken, fish, or steak.
- Add to salads for a boost of flavor and nutrients.
- Use as a filling for wraps or sandwiches.
- Enjoy as a healthy and satisfying snack.
- Serve over quinoa or rice for a complete and balanced meal.
- Pair with a dipping sauce such as hummus, tzatziki, or ranch dressing.
Tips:
- For best results, use fresh, high-quality vegetables.
- Don’t overcrowd the baking sheet, as this can lead to steaming instead of roasting.
- Adjust the roasting time depending on the size and type of vegetables you use.
- Experiment with different herbs and spices to create your own unique flavor profile.
- Add a drizzle of balsamic glaze for a touch of sweetness and acidity.
- Roast the vegetables at a higher temperature (425°F or 220°C) for a crispier texture.
- Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
- Reheat the vegetables in the oven or microwave before serving.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Nutritional Information:
(Per serving, approximate)
- Calories: 150
- Protein: 3g
- Sodium: 150mg
Conclusion:
These Garlic Herb Roasted Veggies are a simple, delicious, and healthy way to enjoy a variety of vegetables. Whether you’re looking for a quick and easy side dish or a nutritious snack, this recipe is sure to satisfy. With its versatility and customizable flavor profile, this recipe is a must-have in every home cook’s repertoire. So, gather your favorite vegetables, preheat your oven, and get ready to experience the magic of roasted veggies!
Questions and Answers:
- Can I use frozen vegetables for this recipe?
- While fresh vegetables are preferred for the best flavor and texture, you can use frozen vegetables in a pinch. However, keep in mind that frozen vegetables may release more moisture during roasting, so you may need to increase the roasting time or use a higher temperature to achieve a crispy texture. Be sure to thaw the frozen vegetables and pat them dry before roasting to remove excess moisture.
- Can I add other vegetables to this recipe?
- Absolutely! This recipe is very versatile, and you can easily add or substitute vegetables based on your preferences or what you have on hand. Some other vegetables that would work well include broccoli, cauliflower, Brussels sprouts, sweet potatoes, parsnips, and asparagus. Just be sure to adjust the roasting time accordingly, as some vegetables may require longer or shorter cooking times.
- Can I use a different type of oil instead of olive oil?
- Yes, you can use other types of oil in place of olive oil, such as avocado oil, coconut oil, or vegetable oil. However, keep in mind that different oils have different smoke points and flavor profiles. Olive oil is a good choice for roasting because it has a relatively high smoke point and a mild flavor that complements the vegetables.
- How do I prevent the vegetables from burning during roasting?
- To prevent the vegetables from burning during roasting, it’s important to monitor them closely and adjust the roasting time or temperature as needed. Make sure the vegetables are evenly coated with oil and seasonings, and spread them in a single layer on the baking sheet. If you notice that the vegetables are browning too quickly, you can lower the oven temperature or cover the baking sheet with foil for part of the roasting time.
- Can I make this recipe ahead of time?
- Yes, you can make this recipe ahead of time and store the roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat the vegetables in the oven or microwave before serving. However, keep in mind that the vegetables may lose some of their crispness during storage, so it’s best to enjoy them as soon as possible after roasting.
