Garlic Roasted Vegetables

Bursting with vibrant flavors and colors, Garlic Roasted Vegetables make the perfect side dish or plant-based centerpiece for your next meal. This easy, oven-roasted recipe features an irresistible medley of carrots, zucchini, red bell pepper, broccoli, and cherry tomatoes, all tossed in olive oil and seasoned with aromatic garlic, dried oregano, and thyme. Roasting at high heat caramelizes the veggies to perfection, highlighting their natural sweetness and creating a crispy, golden exterior. Ready in just 40 minutes, this dish is a time-saving favorite for busy weeknights, yet elegant enough for holiday spreads. Garnished with fresh parsley, these veggies pair beautifully with roasted meats, grains, or can be served solo for a nutritious, flavor-packed treat. Whether you're vegan, gluten-free, or simply looking to eat more veggies, this recipe is a must-try!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 large Carrots
• 2 medium Zucchini
• 1 large Red bell pepper
• 2 cups Broccoli
• 1 cup Cherry tomatoes
• 6 whole Garlic cloves
• 3 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2

Wash and prepare the vegetables: peel and slice the carrots into thin rounds, slice the zucchini into half-moons, cut the red bell pepper into strips, and break the broccoli into bite-sized florets.

Step 3

Peel the garlic cloves and leave them whole for a mild roasted flavor. For a stronger flavor, you can mince the garlic instead.

Step 4

Place all the prepared vegetables and the whole cherry tomatoes in a large mixing bowl.

Step 5

Drizzle the olive oil over the vegetables and toss to coat them evenly.

Step 6

Sprinkle the dried oregano, dried thyme, salt, and black pepper over the vegetables. Toss again to ensure the seasonings are evenly distributed.

Step 7

Spread the seasoned vegetables in a single layer on the prepared baking sheet to allow for even roasting.

Step 8

Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, tossing them halfway through, until they are tender and slightly caramelized.

Step 9

Remove the roasted vegetables from the oven and transfer them to a serving dish.

Step 10

Garnish with freshly chopped parsley before serving. Serve warm as a side dish or over rice, quinoa, or your favorite protein for a complete meal.

Nutrition Facts

Serving size	1288.6 grams (1288.6g)

Amount per serving	% Daily Value*
Calories	840

Total Fat 45.70g	59%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 4.50g
Cholesterol 0mg	0%
Sodium 6747mg	293%
Total Carbohydrate 92.80g	34%
Dietary Fiber 23.50g	84%
Total Sugars 51.20g
Protein 18.60g	37%

Vitamin D 0IU	0%
Calcium 365mg	28%
Iron 7mg	39%
Potassium 3305mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 8.7%

Carbs: 43.3%