Go Back
To make this simple and tasty dish, gather these fresh ingredients: - 2 cups broccoli florets - 2 cups cauliflower florets - 1 red bell pepper, cut into strips - 1 yellow squash, sliced - 1 red onion, cut into wedges - 6 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish You will need some basic kitchen tools to prepare this dish: - Large mixing bowl - Small mixing bowl - Baking sheet - Spatula or wooden spoon - Knife and cutting board Choosing fresh veggies makes a big difference. Look for bright colors and firm texture. Here are some tips: - For broccoli and cauliflower, check for firm florets without brown spots. - Pick bell peppers that feel heavy for their size and have smooth skin. - Choose squash that is firm and has no soft spots. - Red onions should have a shiny skin and feel solid. Fresh vegetables enhance the flavor of your roasted garlic herb veggies. Always select the best for a great meal! Start by washing all your veggies well. You’ll need 2 cups of broccoli florets and 2 cups of cauliflower florets. Next, cut 1 red bell pepper into strips. Slice 1 yellow squash and cut 1 red onion into wedges. Place all these veggies into a large mixing bowl. This mix brings great colors and flavors. In a small bowl, mix 6 cloves of minced garlic with 3 tablespoons of olive oil. Add 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Stir it well to combine. This marinade gives your veggies a burst of flavor. Preheat your oven to 425°F (220°C). Pour the garlic herb marinade over the veggies in the bowl. Toss them well, so every piece is coated. Spread the veggies in a single layer on a large baking sheet. Roast them for 20 to 25 minutes. Stir halfway through for even cooking. When done, they should be tender and lightly caramelized. Once out of the oven, let them cool a bit. Garnish with fresh parsley before serving. Enjoy your tasty Roasted Garlic Herb Veggies! To get the best roasted veggies, spread them out on the pan. If they crowd each other, they will steam instead of roast. Stir them halfway through to ensure even cooking. You want crispy edges and soft centers. The right oven temperature is key. Always preheat to 425°F (220°C). This temperature helps caramelize the sugars in the veggies, giving them a sweet flavor. You can mix and match your veggies based on what you like. Try using carrots, zucchini, or asparagus. Just keep the total amount the same. You can also adjust the marinade. If you love spice, add red pepper flakes. For a sweeter touch, use balsamic vinegar instead of olive oil. Get creative with what you have! Fresh herbs can brighten up your dish. Try adding basil, rosemary, or dill. Toss them in just before serving to keep their fresh flavor. You can also use herb blends, like Italian seasoning, to add depth. Remember, herbs can change the whole taste. Don’t be afraid to experiment and find what you love! {{image_2}} You can easily change the veggies based on what’s fresh. Try using green beans or Brussels sprouts in the spring. In the fall, sweet potatoes or carrots add great flavor. Just keep the same roasting time for best results. You can boost this dish by adding protein. Chickpeas are a great choice for a plant-based option. Just toss them in with the veggies before roasting. If you prefer tofu, cut it into cubes and marinate it the same way. For meat lovers, add chicken pieces to the mix. It all roasts well together and makes a full meal. You can change the taste by adding different spices. If you like heat, add cayenne pepper or chili flakes to the marinade. This gives the dish a nice kick. For a sweeter flavor, try adding a bit of honey or maple syrup. This will caramelize while roasting and taste amazing. After you enjoy your roasted garlic herb veggies, let them cool first. Place leftovers in an airtight container. This helps keep them fresh. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing them. To reheat, use your oven for the best taste. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes. This method keeps them crispy and tasty. You can also use a microwave if you're short on time. Just heat in short intervals, stirring often. Freezing roasted veggies is simple. First, cool them completely. Then, spread them on a baking sheet in a single layer. Freeze for about an hour. Once frozen, transfer them to a freezer bag. Remove as much air as you can. Label the bag with the date. They can last up to three months in the freezer. When ready to eat, reheat directly from frozen. This method locks in the flavor and nutrients. Yes, you can use fresh herbs! Fresh herbs bring bright flavors. Use three times the amount of fresh herbs. For example, if the recipe calls for one teaspoon of dried oregano, use three teaspoons of fresh oregano. Fresh herbs add a nice touch to your roasted veggies. They can make your dish taste even better. Roasted Garlic Herb Veggies pair well with many dishes. You can serve them with grilled chicken, fish, or tofu. They also work well with grains like rice or quinoa. Try them as a side for pasta dishes, too. You can even toss them into salads for extra flavor. Their taste adds depth to any meal. Check the veggies after 20-25 minutes in the oven. They should be tender and slightly browned. Use a fork to poke them; they should be easy to pierce. If they feel soft and look caramelized, they are ready to eat. Stir them halfway through the cooking time for even roasting. Enjoy the tasty results! Roasted garlic herb veggies are simple and tasty. We covered the best ingredients and equipment. I shared tips on choosing fresh veggies, making a garlic herb marinade, and roasting. You learned how to customize your dish and even add protein. Don’t forget to store leftovers properly for later. Remember, cooking is flexible. You can swap ingredients to suit your taste. Enjoy creating delicious meals that bring joy to your table!

Roasted Garlic Herb Veggies

Discover the deliciousness of roasted garlic herb veggies! This simple recipe combines fresh broccoli, cauliflower, red bell pepper, yellow squash, and red onion, all coated in a savory garlic herb marinade. Perfect for side dishes or meal prep, these vibrant veggies are roasted to perfection in just 35 minutes. Click to explore this mouthwatering recipe and elevate your next meal with healthy, flavorful ingredients!
Print Recipe Pin Recipe

Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 red bell pepper, cut into strips

1 yellow squash, sliced

1 red onion, cut into wedges

6 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the broccoli, cauliflower, bell pepper, yellow squash, and red onion.

      In a separate small bowl, mix the minced garlic, olive oil, oregano, thyme, smoked paprika, salt, and pepper to create a marinade.

        Pour the marinade over the vegetables and toss well to ensure they are evenly coated.

          Spread the vegetables in a single layer on a large baking sheet.

            Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the veggies are tender and lightly caramelized.

              Remove from the oven and let cool slightly.

                Garnish with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4