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Garlic Roasted Vegetables

Garlic Roasted Vegetables: A Flavorful and Healthy Delight

This Garlic Roasted Vegetables recipe is a healthy and flavorful side dish showcasing nature's bounty, perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Broccoli florets Can substitute with green beans.
  • 2 cups Cauliflower florets Zucchini is a great alternative.
  • 2 cups Carrots, sliced Parsnips can enhance sweetness.
  • 1 cup Red bell pepper, chopped Can swap with yellow or orange bell peppers.
  • 1 cup Yellow bell pepper, chopped
For Seasoning
  • 3 tablespoons Olive oil Avocado oil is a nice alternative.
  • 4 cloves Garlic, minced Roasted garlic can lend a milder taste.
  • 1 teaspoon Salt Adjust according to dietary needs.
  • 1/2 teaspoon Pepper Fresh ground pepper is recommended.
  • 1 teaspoon Dried oregano Fresh oregano is a wonderful substitute.
  • 1 teaspoon Dried thyme
For Garnish
  • 1/4 cup Fresh parsley, chopped Highly recommended for garnish.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop your seasonal vegetables into bite-sized pieces.
  3. In a large mixing bowl, combine chopped vegetables with olive oil, minced garlic, salt, pepper, oregano, and thyme. Toss until well-coated.
  4. Spread the seasoned vegetables in a single layer on a lined baking sheet.
  5. Roast the vegetables for 25-30 minutes, stirring halfway through.
  6. Remove from the oven and sprinkle with chopped fresh parsley before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 250mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

Ensure vegetables are uniform in size for even roasting. Storage tips include fridge for 3-4 days and freezer for up to 3 months.

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