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Garlic Roasted Vegetables

Garlic Roasted Vegetables that Ignite Your Senses

Experience the savory delight of garlic roasted vegetables with herbs and Parmesan, a perfect vegetarian and gluten-free side.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups Broccoli florets Substitute with cauliflower for a different texture.
  • 2 cups Carrots Sliced into thin rounds; parsnips can be used for unique flavor.
  • 1 cup Red bell pepper Cut into strips; any colored bell pepper works.
  • 1 cup Zucchini Sliced; substitute with yellow squash for variety.
  • 1 cup Red onion Cut into wedges; can replace with yellow onion.
  • 4 cloves Garlic Minced; fresh is best, garlic powder is an alternative.
Seasoning
  • 3 tablespoons Olive oil Can substitute with avocado oil.
  • 1 teaspoon Dried thyme Swap with dried oregano for a different dimension.
  • 1 teaspoon Dried rosemary Fresh rosemary can be used, adjusting quantity to taste.
  • to taste Salt Enhances natural flavors.
  • to taste Pepper Adjust to preference.
  • 2 tablespoons Balsamic vinegar Red wine vinegar can be an alternative.
Topping
  • 1/2 cup Freshly grated Parmesan cheese Omit for a vegan option or substitute with nutritional yeast.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • parchment paper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, combine the broccoli florets, sliced carrots, red bell pepper strips, zucchini slices, and red onion wedges.
  3. Add minced garlic, olive oil, dried thyme, and dried rosemary to the vegetables, along with salt and pepper to taste. Toss until well-coated.
  4. Spread the seasoned vegetables in a single layer on the baking sheet.
  5. Roast in the oven for 20 to 25 minutes, stirring halfway through, until tender and golden-brown.
  6. Once roasted, drizzle the vegetables with balsamic vinegar and toss to coat.
  7. Transfer to a serving platter and sprinkle grated Parmesan cheese on top.
  8. Serve warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 200mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 90mgCalcium: 100mgIron: 1mg

Notes

Cut vegetables uniformly for even cooking, stir halfway through roasting, and refrigerate leftovers for up to 3 days.

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