Description
These garlic roasted vegetables are a delicious and healthy side dish that’s easy to make. A colorful medley of broccoli, cauliflower, bell peppers, zucchini, and carrots, roasted to perfection with a flavorful garlic and herb seasoning.
Ingredients
Scale
Vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper (cut into 1-inch pieces)
- 1 zucchini (sliced into half-moons)
- 2 carrots (peeled and sliced)
Seasoning:
- 4 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
- Mix Vegetables: In a large mixing bowl, combine the broccoli, cauliflower, bell pepper, zucchini, and carrots.
- Prepare Seasoning: In a small bowl, whisk together olive oil, minced garlic, Italian seasoning, salt, and pepper. Pour over vegetables and toss to coat.
- Roast Vegetables: Spread vegetables on the baking sheet. Roast for 25–30 minutes, tossing halfway, until tender and crispy.
- Finish and Serve: Remove from oven, sprinkle with parsley if desired, and serve hot.
Notes
- You can substitute or add vegetables like Brussels sprouts, mushrooms, or sweet potatoes.
- Leftovers are great for salads or grain bowls.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
