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–+ servings

Garlic Herb Roasted Veggies

A vibrant mix of roasted vegetables seasoned with garlic and fresh herbs, perfect as a side dish or a wholesome meal option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups bell peppers (mixed colors), chopped
  • 1 cup zucchini, chopped
  • 1 cup red onion, thickly sliced
  • 1 cup baby carrots
Seasonings and Oil
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary (or ½ teaspoon dried)
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Chop the bell peppers, zucchini, red onion, and carrots into uniform bite-sized pieces.
  3. In a large mixing bowl, toss the chopped vegetables with the minced garlic, olive oil, thyme, rosemary, salt, and pepper until well-coated.
  4. Spread the seasoned veggies on a parchment-lined baking sheet in a single layer.
Cooking
  1. Roast in the oven for 25-30 minutes, stirring halfway through, until the veggies are golden brown and tender.
  2. Remove from the oven and let cool slightly before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 4gSugar: 4g

Notes

Make sure all your vegetables are cut to a similar size for even cooking. For extra crunch, consider adding pine nuts or slivered almonds just before serving. If you like spice, sprinkle in red pepper flakes.

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