Garlic Herb Oven Roasted Vegetables

⏱ Prep: 10 minutes
⏱ Cook: 25–30 minutes
🍽 Serves: 4

🛒 Ingredients

• 1 cup carrots, sliced into sticks or rounds

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 1 red bell pepper, sliced

• 1 small zucchini, sliced

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp dried thyme or rosemary (or fresh, chopped)

• ½ tsp dried oregano

• Salt and freshly ground black pepper to taste

• Optional: 1 tsp smoked paprika for extra flavor

• Optional garnish: chopped fresh parsley

👩‍🍳 Instructions

1️⃣ Preheat Oven

• Preheat oven to 425°F (220°C).

• Line a large baking sheet with parchment paper or lightly grease it.

2️⃣ Prepare Vegetables

1. Wash and cut all vegetables into roughly uniform sizes for even cooking.

2. In a large bowl, toss vegetables with olive oil, garlic, herbs, salt, pepper, and optional paprika.

3️⃣ Roast

1. Spread vegetables in a single layer on the baking sheet (avoid overcrowding).

2. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized at the edges.

4️⃣ Serve

• Transfer to a serving dish.

• Garnish with chopped fresh parsley if desired.

• Serve warm as a side dish, or toss with grains or pasta for a full meal.

🔥 Tips for Perfect Roasted Vegetables

• Cut vegetables evenly to ensure uniform cooking.

• Don’t overcrowd the pan — vegetables steam instead of roast.

• For extra crispiness, increase oven temperature to 450°F (230°C) for the last 5 minutes.

• Add a squeeze of fresh lemon juice before serving for brightness.

🥗 Optional Variations

• Mediterranean style: Add olives, cherry tomatoes, and feta after roasting.

• Spicy version: Sprinkle with chili flakes or cayenne before roasting.

• Balsamic glaze: Drizzle with balsamic vinegar in the last 5 minutes of roasting.