Description
These Garlic Roasted Veggies are an easy, flavorful side dish made with colorful vegetables, fresh garlic, olive oil, and simple seasonings. Roasted at high heat until tender and caramelized, the vegetables develop crispy edges and incredible flavor. This simple roasted vegetable recipe is perfect for busy weeknight dinners, holidays, meal prep, or serving alongside chicken, beef, fish, or pasta.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 2 medium carrots, sliced
- 1 small red onion, cut into wedges
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon grated Parmesan cheese, optional
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Vegetables
Wash and dry all the vegetables thoroughly. Cut the broccoli, cauliflower, zucchini, bell pepper, carrots, and red onion into similar-sized pieces so they roast evenly.
3. Season the Veggies
Place all the vegetables in a large bowl. Add the olive oil, minced garlic, Italian seasoning, garlic powder, paprika, salt, and black pepper. Toss well until every piece is evenly coated.
4. Arrange on the Baking Sheet
Spread the vegetables across the prepared baking sheet in a single layer. Avoid overcrowding the pan, as this helps the vegetables roast and caramelize instead of steaming.
5. Roast
Roast for 25–30 minutes, tossing the vegetables halfway through cooking. Continue roasting until the vegetables are tender and the edges are golden brown and slightly crispy.
6. Garnish and Serve
Remove the roasted vegetables from the oven and sprinkle with fresh parsley. Add grated Parmesan if desired. Serve immediately as a flavorful side dish.
Recipe Tips
- Make sure the vegetables are completely dry before seasoning for better browning.
- Cut harder vegetables like carrots slightly smaller so they cook at the same rate as softer vegetables.
- Spread everything in a single layer and leave space between the vegetables.
- Add a squeeze of fresh lemon juice after roasting for a bright finishing touch.
- For extra flavor, sprinkle Parmesan cheese over the vegetables during the last few minutes of roasting.
- You can easily swap in mushrooms, Brussels sprouts, asparagus, or sweet potatoes.
