Name: Garlic Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups baby carrots; 1 cup broccoli florets; 1 cup cauliflower florets; 1 red bell pepper, chopped; 1 tablespoon olive oil; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; 1 tablespoon fresh parsley, chopped (optional for garnish)

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A deliciously simple way to bring out the natural sweetness of vegetables, these Garlic Roasted Vegetables are tender on the inside, slightly crisp on the outside, and packed with herby, garlicky flavor. I find they’re perfect as a side dish for almost any meal and an easy way to get more colorful vegetables on the table.

Garlic Roasted Vegetables

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups baby carrots

1 cup broccoli florets

1 cup cauliflower florets

1 red bell pepper, chopped

1 tablespoon olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (optional for garnish)

Directions

I preheat the oven to 400°F (200°C).

In a large bowl, I combine the baby carrots, broccoli, cauliflower, and red bell pepper.

I drizzle the vegetables with olive oil, then add the minced garlic, dried thyme, dried rosemary, salt, and pepper. I toss everything together until the vegetables are evenly coated with the seasoning.

I spread the vegetables out in a single layer on a baking sheet.

I roast them in the oven for 25–30 minutes, tossing once halfway through, until the vegetables are tender and slightly browned on the edges.

I remove the vegetables from the oven and garnish with fresh parsley before serving, if desired.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 30 minutes to roast, for a total of 40 minutes. Each serving contains approximately 160 kcal.

Variations

I sometimes switch up the vegetables, using zucchini, sweet potatoes, or Brussels sprouts. For a little heat, I sprinkle in some crushed red pepper flakes. A squeeze of lemon juice before serving adds a bright, fresh note, and if I’m in the mood for extra richness, I toss the roasted vegetables with a sprinkle of grated Parmesan cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I either warm them in the oven at 350°F (175°C) for about 10 minutes to bring back some crispness, or heat them in a skillet over medium heat. The microwave works too, though the vegetables will be softer.

FAQs

Can I use frozen vegetables for this recipe?

Yes, I can, but I prefer fresh for the best texture. If I use frozen, I make sure to thaw and pat them dry first to avoid excess moisture.

What other herbs can I use instead of thyme and rosemary?

I like to experiment with oregano, basil, or Italian seasoning for a different flavor profile.

How do I keep the vegetables from getting soggy?

I spread them in a single layer on the baking sheet so they roast rather than steam, and I avoid overcrowding the pan.

Can I make this recipe ahead of time?

Yes, I often chop the vegetables and toss them with the oil and seasonings earlier in the day, then roast them right before serving.

Is this dish good for meal prep?

Absolutely. I find it reheats well and adds color and nutrition to my meals throughout the week.

Conclusion

I love how these garlic roasted vegetables turn simple ingredients into something so flavorful and satisfying. They pair beautifully with almost any main course, work well for meal prep, and are endlessly adaptable. Every bite brings that perfect mix of caramelized edges, tender centers, and the irresistible aroma of garlic and herbs.

Recipe:

Garlic Roasted Vegetables

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegan

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Description

Tender, slightly crisp roasted vegetables infused with garlic, thyme, and rosemary, making a colorful, healthy, and flavorful side dish that's naturally vegan, gluten-free, and low in calories.

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine baby carrots, broccoli florets, cauliflower florets, and chopped red bell pepper.
Drizzle vegetables with olive oil, then add minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss until evenly coated.
Spread vegetables in a single layer on a baking sheet.
Roast for 25–30 minutes, tossing once halfway through, until vegetables are tender and slightly browned on the edges.
Remove from oven and garnish with fresh parsley before serving, if desired.