These Garlic Herb Roasted Veggies are the perfect side dish for just about anything. They’re crispy on the edges, tender inside, and bursting with bold garlic and fresh herb flavor. Whether you’re pairing them with chicken, fish, or enjoying them on their own, this is a recipe that turns vegetables into a total crowd-pleaser.
📝 Ingredients
- 2 cups broccoli florets
- 2 cups carrot slices
- 1 red bell pepper, chopped
- 1 yellow squash or zucchini, sliced
- 1 small red onion, cut into chunks
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: 1 teaspoon lemon zest or a squeeze of lemon juice after baking
👩🍳 Instructions
1️⃣ Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2️⃣ In a large bowl, combine all veggies, then drizzle with olive oil and add garlic, herbs, salt, and pepper. Toss until everything is evenly coated.
3️⃣ Spread the veggies in a single layer on the baking sheet — don’t overcrowd or they’ll steam instead of roast!
4️⃣ Roast for 20–25 minutes, tossing once halfway through, until edges are golden and crisp.
5️⃣ Optional: Finish with a sprinkle of lemon zest or squeeze of fresh lemon juice for brightness.
💡 Tips & Twists
- Use whatever veggies you have on hand — Brussels sprouts, sweet potatoes, cauliflower, etc.
- Add a sprinkle of Parmesan cheese in the last 5 minutes for a savory kick.
- Want more heat? Add a pinch of red pepper flakes.
🍯 Why You’ll Love This Recipe
✔️ Simple, healthy, and colorful
✔️ Big on flavor and texture
✔️ Ready in under 30 minutes
✔️ Pairs with almost anything or great on its own!
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