Print

The Foolproof Method for Perfect Garlic Herb Roasted Vegetables

A close-up of perfectly seasoned roasted vegetables, including broccoli, carrots, and red peppers, served in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn the simple technique to make the best roasted vegetables every time. These sheet pan veggies achieve crispy edges and tender centers, seasoned perfectly with garlic and herbs for a flavorful, healthy side dish.

Ingredients

Scale
  • 2 lbs mixed vegetables (broccoli, carrots, cauliflower, bell peppers, zucchini), cut into uniform pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. Place all your cut vegetables into a large bowl. Uniform size is key for even cooking.
  3. In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
  4. Pour the oil and herb mixture over the vegetables. Toss everything thoroughly until every piece is lightly and evenly coated.
  5. Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Do not overcrowd the pan; use two sheets if necessary. Crowding causes steaming instead of roasting.
  6. Roast for 20 to 25 minutes, tossing the vegetables halfway through the cooking time. The vegetables are done when they are tender inside and have caramelized, slightly crispy edges.
  7. Remove from the oven and serve immediately as a delicious veggie side dish for dinner.

Notes

  • For extra flavor, toss with 1 tablespoon of balsamic vinegar during the last 5 minutes of roasting.
  • If you prefer a Parmesan finish, sprinkle 1/4 cup of grated Parmesan cheese over the vegetables during the last 5 minutes of cooking.
  • Use a mix of root vegetables (like potatoes or sweet potatoes) and softer vegetables (like zucchini) for varied texture, but cut the root vegetables smaller so they cook at the same rate.

Nutrition

Find it online: https://blissbatter.com/best-garlic-herb-roasted-vegetables-recipe/