Garlic Herb Roasted Vegetables,
Serves
4–6
Ingredients
2 cups broccoli florets
2 cups cauliflower florets
2 carrots, sliced
1 red bell pepper, chopped
1 zucchini, sliced
1 red onion, cut into wedges
3 tbsp olive oil
4 cloves garlic, minced
1 tsp dried Italian seasoning
½ tsp dried thyme or rosemary
¾ tsp salt
½ tsp black pepper
Optional: pinch of red pepper flakes
Optional finish: grated Parmesan, lemon juice, or fresh herbs
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
Add all vegetables to a large bowl.
Toss with olive oil, garlic, herbs, salt, pepper, and red pepper flakes (if using).
Spread veggies in a single layer on the baking sheet (don’t overcrowd).
Roast 25–30 minutes, stirring halfway, until tender and golden with crispy edges.
Finish with Parmesan, lemon juice, or fresh herbs if desired.
🍽 Serving Ideas
As a side for chicken, fish, or steak
Tossed with pasta or quinoa
Inside wraps or grain bowls
Topped with a fried or poached egg
❓ Q & A / FAQ
What vegetables work best?
Almost anything!
Potatoes, sweet potatoes
Brussels sprouts
Green beans
Mushrooms
(Firm veggies roast best together.)
Why are my veggies soggy?
Common reasons:
Overcrowding the pan
Too low oven temp
Too much oil
👉 Fix: use two pans if needed.
Can I use fresh herbs instead of dried?
Yes!
Add fresh herbs at the end to prevent burning.
Can I make this ahead of time?
Yes, but best fresh.
Reheat at 400°F for 8–10 minutes to re-crisp.
Can I air fry these?
Absolutely:
Air fry at 380°F for 12–15 minutes
Shake halfway
Is this recipe vegan and gluten-free?
Yes 🎉 naturally both.
How long do leftovers last?
Stored airtight in the fridge: 3–4 days
Can I add protein?
Yes:
Toss in chickpeas or tofu before roasting
Add cooked sausage or chicken afterward
How do I get extra crispy veggies?
Preheat pan
Don’t line with foil (parchment is better)
Finish under the broiler for 1–2 minutes.
