Garlic Herb Roasted Veggies

by

🥦 Garlic Herb Roasted Veggies 😎

Description

Garlic Herb Roasted Veggies are the perfect side dish — vibrant, flavorful, and packed with nutrients! A medley of carrots, broccoli, and cauliflower tossed in olive oil, garlic, and aromatic herbs, then oven-roasted to golden perfection. Crispy edges, tender centers, and a mouthwatering garlicky aroma make this dish irresistible. Great for meal prep, weeknight dinners, or healthy snacking!

Ingredients

  • 1 cup (150g) baby carrots
  • 1 cup (130g) broccoli florets
  • 1 cup (120g) cauliflower florets
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian herbs (or mix of basil, oregano, thyme)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • Optional: ½ teaspoon paprika or chili flakes for a kick
  • Optional: Fresh parsley or lemon juice for garnish

Instructions

  1. Preheat Oven:
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare Veggies:
    Wash and pat dry the carrots, broccoli, and cauliflower. Make sure pieces are similar in size for even roasting.
  3. Season:
    In a large mixing bowl, combine the vegetables with olive oil, minced garlic, herbs, salt, and pepper. Toss until evenly coated.
  4. Roast:
    Spread the veggies out in a single layer on the prepared baking sheet.
  5. Bake:
    Roast for 20–25 minutes, tossing halfway through, until the edges are golden and the veggies are tender-crisp.
  6. Serve:
    Garnish with fresh parsley or a squeeze of lemon juice for brightness. Serve warm.

Notes

  • Don’t overcrowd the baking sheet — overcrowding traps steam and makes veggies soggy.
  • Add bell peppers, zucchini, or cherry tomatoes for extra color and flavor.
  • For a richer flavor, sprinkle grated Parmesan in the last 5 minutes of baking.

Tips

  • Uniform size: Cut vegetables evenly to ensure they roast at the same rate.
  • Crispy finish: Turn on the broiler for the last 2–3 minutes for extra crispiness.
  • Meal prep: Roast a large batch and store in the fridge for up to 4 days. Reheat in the oven or air fryer.

Servings

👉 Serves 3–4 people as a side dish.
Perfect alongside grilled chicken, baked fish, or rice bowls.

Nutritional Info (per serving, approx.)

  • Calories: 120 kcal
  • Carbohydrates: 12g
  • Protein: 3g
  • Fat: 7g
  • Fiber: 4g
  • Sodium: 220mg
  • Vitamin C: 90% of daily need

Health Benefits

✅ Rich in antioxidants – Boosts immunity and fights inflammation.
✅ High in fiber – Supports digestion and keeps you full longer.
✅ Low-calorie, nutrient-dense – Perfect for weight management.
✅ Heart-healthy – Olive oil and herbs promote good cholesterol levels.

Q & A

Q1: Can I use frozen vegetables?
Yes! Thaw and pat dry them first to avoid excess moisture before roasting.

Q2: Can I make this in an air fryer?
Absolutely! Air fry at 380°F (190°C) for about 12–15 minutes, shaking halfway.

Q3: How do I make it spicier?
Add red pepper flakes, cayenne, or a drizzle of hot sauce before roasting.

Q4: Can I store leftovers?
Yes — keep in an airtight container in the fridge for up to 4 days.

Q5: What’s the best way to reheat?
Reheat in the oven or air fryer at 375°F for 5–7 minutes to restore crispiness.

Leave a Comment