Description

A simple, flavorful mix of seasonal vegetables tossed with garlic and olive oil then oven roasted to golden perfection, ideal for quick weeknight dinners, diabetic-friendly meals, or protein-boosted bowls with legumes.

Ingredients

Scale

carrots, sliced 1/2-inch thick

zucchini, cut into chunks

bell peppers, cut into strips

cauliflower florets

broccoli florets

4–5 garlic cloves, minced

2–3 tablespoons olive oil

2 teaspoons fresh thyme leaves

2 tablespoons chopped parsley

sea salt

black pepper

Instructions

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper

2. Wash and chop all vegetables into uniform bite-sized pieces

3. In a large bowl, toss vegetables with olive oil, minced garlic, thyme, salt, and pepper

4. Spread vegetables in a single layer on the prepared pan without overcrowding

5. Roast for 20–30 minutes, stirring halfway through, until edges are golden brown

6. Remove from oven and finish with a squeeze of lemon juice or drizzle of balsamic vinegar

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: side dish
Method: roasting
Cuisine: american

Nutrition

Serving Size: 2 cups

Keywords: easy garlic roasted vegetables, filling veggie meals, sheet vegetable recipes, vegetable recipes for diabetics, meals with legumes, healthy dinners, weeknight dinners, roasted vegetables, plant-based recipes