Garlic Roasted Vegetables

A colorful and easy roasted vegetable side dish made with broccoli, cauliflower, carrots, bell peppers, garlic, and herbs. The recipe makes 4 servings and takes about 45 minutes total.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 cups carrots, sliced
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 4 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt, to taste
• Black pepper, to taste
• ¼ cup fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven: Heat your oven to 425°F (220°C).
2. Prepare the vegetables: Wash and cut the broccoli, cauliflower, carrots, and bell peppers into similar-sized pieces so they cook evenly.
3. Season: Place all vegetables in a large bowl. Add olive oil, minced garlic, oregano, thyme, salt, and black pepper. Toss thoroughly until everything is evenly coated.
4. Arrange: Spread the vegetables in a single layer on a large baking sheet. Avoid overcrowding so the vegetables roast rather than steam.
5. Roast: Bake for 25–30 minutes, stirring once halfway through, until the vegetables are tender and nicely browned.
6. Garnish: Remove from the oven and sprinkle with fresh chopped parsley.
7. Serve: Serve hot as a side dish with chicken, fish, steak, rice, or quinoa.

💡 Tips

• Add zucchini or asparagus for extra variety.
• For a spicy version, add a pinch of red pepper flakes.
• A drizzle of balsamic glaze or fresh lemon juice makes a delicious finishing touch.
• Store leftovers in the refrigerator for up to 4 days.