Garlic Herb Roasted Vegetables

$- 2 cups carrots, peeled and sliced into even rounds - 2 cups bell peppers (a mix of red, yellow, and green), diced into bite-sized pieces - 2 cups zucchini, sliced into half-moons - 1 large red onion, chopped into large chunks I love using these vegetables for roasting. Carrots add sweetness, while bell peppers bring color and crunch. Zucchini adds a nice softness, and red onion gives a savory touch. - 4 cloves garlic, finely minced - 3 tablespoons extra virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika Garlic is a must for flavor. I use extra virgin olive oil, as it enhances the taste. Thyme and rosemary bring earthy notes, while smoked paprika adds a warm, smoky depth. - Salt - Black pepper - Fresh parsley, finely chopped (for garnish) A sprinkle of salt and black pepper helps the flavors pop. I top the dish with fresh parsley for a vibrant finish. It really makes the dish shine! You can find the Full Recipe above for all the details you need to make this delightful dish. Set your oven to 425°F (220°C). This hot temperature helps the veggies get nice and crispy. Preheating makes sure they roast evenly. Chop your carrots, bell peppers, zucchini, and red onion. Aim for even pieces. This helps them cook at the same rate. Slice carrots into rounds. Dice bell peppers into small squares. Cut zucchini into half-moons. Chop the onion into large chunks. In a small bowl, whisk together minced garlic, extra virgin olive oil, dried thyme, dried rosemary, and smoked paprika. Add a pinch of salt and pepper to taste. This mix will give your veggies great flavor. Drizzle the seasoning over the chopped veggies in a large bowl. Toss them gently to coat. Line a baking sheet with parchment paper. Spread the veggies out in a single layer. Avoid overcrowding for better roasting. Put the baking sheet in your preheated oven. Roast for 25-30 minutes. Halfway through, stir the veggies to help them brown. They should be tender and golden when done. Once finished, take them out and let them cool slightly. Serve them on a dish and sprinkle fresh parsley on top. For the full recipe, refer back to the beginning of the article. To get the best results when roasting, keep a few things in mind. First, avoid overcrowding your baking sheet. If the veggies touch too much, they steam instead of roast. Aim to give them space to breathe. Second, stir the vegetables halfway through cooking. This helps them brown evenly and get that nice, crispy texture. Want to spice things up? Consider adding a pinch of red pepper flakes for heat. You can also try fresh herbs like basil or oregano. They can give your dish a fresh twist. A splash of balsamic vinegar can add a tangy depth to the flavor as well. Feel free to experiment with your favorite spices or herbs. Garlic Herb Roasted Vegetables pair well with many dishes. Serve them alongside grilled chicken or fish for a balanced meal. They also go well with grains like quinoa or rice. Mix them into a salad for added crunch and flavor. These roasted veggies can be the star of any meal. For the complete recipe, check out the *Full Recipe* section. {{image_4}} When it comes to Garlic Herb Roasted Vegetables, you can use what is fresh. In summer, enjoy bright zucchini, bell peppers, and tomatoes. These veggies roast well and keep their bright colors. In winter, turn to hearty options like carrots, sweet potatoes, and Brussels sprouts. They add a nice sweetness and depth to your dish. Using seasonal veggies not only tastes better but also supports local farmers. Fresh herbs can elevate your roasted veggies. Instead of dried thyme or rosemary, use fresh sprigs. Chop them finely and add about three times the amount. Fresh herbs bring a vibrant flavor that dried ones can’t match. You can also try basil or dill for a different twist. Each herb adds its own unique taste, so feel free to experiment! This recipe is naturally vegan and gluten-free. You can enjoy it without any worries. If you need more protein, add chickpeas or tofu before roasting. This keeps your meal balanced and filling. For a creamier touch, drizzle some tahini over the veggies after roasting. It adds flavor and richness without losing the healthy vibe. For the full recipe, check out the Garlic Herb Roasted Vegetables 🥦. Store leftover garlic herb roasted vegetables in an airtight container. This keeps them fresh. Place the container in the fridge. They stay good for about 3-5 days. Make sure to let them cool first. This prevents excess moisture, which can make veggies soggy. You can freeze roasted vegetables if you have extra. Freezing is a great way to save leftovers. First, let them cool completely. Then, spread them on a baking sheet. Freeze them until solid, which takes about 1-2 hours. After that, place them in a freezer bag or container. They will keep for up to 3 months. Label the bag with the date to track freshness. To reheat, you have a few options. The oven works best for keeping flavor. Preheat it to 350°F (175°C). Spread the vegetables on a baking sheet and heat for 10-15 minutes. This method keeps them crisp. You can also use a microwave if you're in a hurry. Heat them in a bowl for 1-2 minutes. Stir halfway to heat evenly. Enjoy your garlic herb roasted vegetables warm and tasty! For the complete recipe, check out the Full Recipe. Yes, you can use frozen vegetables. However, there are some things to know. Frozen vegetables have more water than fresh ones. This extra moisture can lead to steaming instead of roasting. To fix this, you can thaw and drain them first. Pat them dry with a towel before roasting. You may need to adjust the cooking time. Check them often to avoid overcooking. You can prep the vegetables a day in advance. Chop your carrots, bell peppers, zucchini, and red onion. Store them in an airtight container in the fridge. For the seasoning, mix the garlic, olive oil, and herbs. Keep this mixture in a separate jar. When you are ready to cook, combine them and roast. This saves time and makes the process easy. These roasted veggies pair well with many dishes. For meat lovers, grilled chicken or steak works great. If you prefer plant-based options, serve them with quinoa or rice. You can also add them to pasta for extra flavor. They make a colorful side dish for any meal. - Full Recipe: Garlic Herb Roasted Vegetables 🥦 Roasting garlic herb vegetables is easy and fun. We talked about the best veggies, seasonings, and tips for perfect roasting. I shared ways to change up the recipe with seasonal options and dietary needs. Storing leftovers and reheating them keeps your meals fresh. In the end, this dish is simple, tasty, and healthy. Feel free to get creative and enjoy your meals!$

Garlic Herb Roasted Vegetables

Elevate your meals with these delicious Garlic Herb Roasted Vegetables! This easy recipe combines colorful carrots, bell peppers, zucchini, and red onion with a flavorful garlic herb seasoning. Perfectly roasted for a tender, caramelized finish, it's a healthy side dish that’s packed with vibrant flavors. Ready in under an hour, this dish will impress any crowd.

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Ingredients

2 cups carrots, peeled and sliced into even rounds

2 cups bell peppers (a mix of red, yellow, and green), diced into bite-sized pieces

2 cups zucchini, sliced into half-moons

1 large red onion, chopped into large chunks

4 cloves garlic, finely minced

3 tablespoons extra virgin olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika for a deeper flavor

Salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions

Begin by preheating your oven to 425°F (220°C) to prepare for roasting.

In a large mixing bowl, combine the sliced carrots, diced bell peppers, zucchini slices, and chopped red onion. Ensure the pieces are roughly the same size for even cooking.

In a separate small bowl, whisk together the minced garlic, olive oil, dried thyme, dried rosemary, smoked paprika, a generous pinch of salt, and freshly cracked black pepper. This mixture will add a burst of flavor to your vegetables.

Drizzle the garlic herb mixture over the vegetables in the mixing bowl. Using a spatula or your hands, gently toss the vegetables to ensure they are evenly coated in the seasoned oil.

Line a baking sheet with parchment paper to prevent sticking, and spread the seasoned vegetables into a single layer. Avoid overcrowding the pan to allow for even roasting.

Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Halfway through the cooking time, give the vegetables a good stir to promote even caramelization and tenderness. They should be tender and have a beautiful, golden-brown color when finished.

Once roasted to perfection, remove the pan from the oven. Allow the vegetables to cool for a few minutes before transferring them to a serving dish. Enhance the presentation by sprinkling freshly chopped parsley on top for a pop of color and freshness.

- Prep Time, Total Time, Servings: 10 min | 40 min | Serves 4-6