Description
A simple, flavorful recipe for garlic roasted vegetables featuring carrots, bell peppers, zucchini, red onion, and cherry tomatoes tossed with garlic, olive oil, and herbs. Perfect for healthy dinners, meal prep, and seasonal variations.
Ingredients
Instructions
1. Preheat the oven to 400°F (200°C).
2. Wash and dry all vegetables. Cut into even pieces.
3. In a large bowl, combine vegetables and cherry tomatoes.
4. Add minced garlic, olive oil, salt, pepper, rosemary, thyme, and lemon zest. Toss to coat.
5. Arrange vegetables in a single layer on a parchment-lined baking sheet.
6. Roast in the preheated oven for 25 to 35 minutes, tossing halfway through.
7. Remove from oven when edges are golden and vegetables are tender.
8. Serve immediately alongside proteins or grain bowls, or use in meal prep.
9. Store leftovers in an airtight container in the refrigerator for up to four days and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: roasting
- Cuisine: international
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 4
- Protein: 2
- Cholesterol: 0
Keywords: garlic roasted vegetables, healthy dinners, vegetable recipes, sheet pan dinners, easy side dish, roasted veggies