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To make garlic herb roasted veggies, gather these fresh vegetables: - 2 cups broccoli florets - 2 cups baby carrots, halved - 1 bell pepper, chopped (any color) - 1 zucchini, diced - 1 red onion, cut into wedges These colorful veggies not only look nice but also taste great together. You will need these key seasonings and herbs: - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste These herbs bring out the best flavor in your veggies. To add some flair, consider using: - Fresh parsley, chopped (for garnish) This garnish adds a bright touch and fresh flavor to your dish. For the full recipe, check out the section above. First, set your oven to 425°F (220°C). This high heat helps the veggies roast well. Next, take a large baking sheet and line it with parchment paper. This makes cleanup easy and keeps the veggies from sticking. In a big bowl, add the broccoli, baby carrots, bell pepper, zucchini, and red onion. These vegetables create a colorful mix. In another bowl, whisk the olive oil, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper. This mixture adds great flavor. Pour this oil mix over the veggies and toss them well. Make sure every piece is coated. Spread the veggies on the lined baking sheet in a single layer. This helps them cook evenly. Place the sheet in the oven and roast for 20-25 minutes. Stir the veggies halfway through to ensure they brown nicely. They should be tender and slightly caramelized when done. After roasting, take them out and let them cool for a few minutes. Serve them on a platter and sprinkle fresh parsley on top for a beautiful finish. For the full recipe, check the earlier section. To get those veggies just right, start by cutting them evenly. This helps them roast at the same time. Use a high oven temperature, like 425°F (220°C). This gives the veggies a nice, crispy edge. Toss them well in oil and seasonings. Make sure every piece gets coated. This way, you get flavor in every bite. Stir them halfway through cooking. This ensures even roasting. Some veggies cook faster than others. For softer veggies like zucchini and bell pepper, aim for about 20 minutes. For harder ones like carrots and broccoli, you may need 25 minutes. If you mix different types, check them often. You can remove the softer ones early. This will keep everything at the perfect texture. To spice things up, try adding herbs like rosemary or basil. A splash of balsamic vinegar can also add zest. For a kick, sprinkle in some red pepper flakes. You can even mix in a squeeze of fresh lemon juice after roasting. This brightens the flavors and adds freshness. Experimenting with flavors can make your dish unique. For the full recipe, check the earlier section. {{image_2}} You can easily swap out vegetables based on what’s in season. For example, in spring, try using asparagus or peas. In fall, add butternut squash or Brussels sprouts. This keeps your dish fresh and fun. Just remember to cut the veggies into similar sizes. This helps them cook evenly. Want to make this meal more filling? You can add proteins like chickpeas or chicken. For chickpeas, use one can, drained and rinsed. If you prefer chicken, cut it into small pieces and toss it with the veggies. This will give you a complete meal in one pan. This recipe is naturally vegan and gluten-free! To keep it that way, just check that your seasonings are gluten-free. You can also add tofu for more protein. Cube firm tofu and toss it with the veggies before roasting. This adds texture and flavor without changing the dish much. For more details on the full recipe, check out the Garlic Herb Roasted Veggies section. After enjoying your Garlic Herb Roasted Veggies, let them cool first. Place the leftovers in an airtight container. Store them in the fridge for up to three days. This keeps the flavors fresh and the veggies crisp. If you want to keep them longer, consider freezing. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes until warmed through. You can also use a microwave. Place the veggies in a microwave-safe dish. Cover it to keep moisture. Heat in 30-second intervals until hot. To freeze, pack the cooled veggies in freezer bags. Remove as much air as possible before sealing. These can last up to three months in the freezer. When ready to use, thaw in the fridge overnight. For quick use, you can cook them straight from frozen. Just add a few extra minutes to your cooking time. You can change the herbs in this dish easily. For a fresh taste, try rosemary or basil. Use about one teaspoon of dried herbs or two teaspoons of fresh herbs. Mix these herbs into the olive oil before you toss them with the veggies. This adds a nice twist. You can also use Italian seasoning for a mixed herb flavor. Yes, you can use frozen vegetables! They work well, but they may need more time to roast. Start by roasting them for about 25-30 minutes. Keep an eye on them. Stir halfway to help them cook evenly. They might not get as crispy as fresh veggies, but they are still tasty. Roasted veggies pair well with many dishes. You can serve them with grilled chicken or fish. They also work great in tacos, wraps, or salads. For a light meal, add them to quinoa or rice. You can even serve them as a side for pasta. The options are endless! For the full recipe, check out the Garlic Herb Roasted Veggies section. Roasting vegetables is simple and fun. You need the right ingredients and seasonings for great taste. Prepping your oven and baking sheet makes the process easy. Remember to adjust cook times based on what veggies you use. You can change things up by adding proteins or different herbs. Store leftovers well, and you can enjoy them later, too. Roasted veggies are healthy and versatile, making them a perfect side for any meal. Try out these tips and enjoy your cooking!

Garlic Herb Roasted Veggies

Discover the deliciousness of garlic herb roasted veggies with this easy recipe! Packed with vibrant broccoli, sweet carrots, crunchy bell peppers, and zucchini, this dish is bursting with flavor. Perfect as a side or a main, it’s healthy and simple to make. Follow our step-by-step instructions for perfectly roasted veggies that are sure to impress. Click through to explore this mouth-watering recipe and elevate your mealtime!
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Ingredients
  

2 cups broccoli florets

2 cups baby carrots, halved

1 bell pepper, chopped (any color)

1 zucchini, diced

1 red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    Prepare a large baking sheet by lining it with parchment paper for easy cleanup.

      In a large mixing bowl, combine the broccoli, baby carrots, bell pepper, zucchini, and red onion.

        In a separate bowl, whisk together the olive oil, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper.

          Pour the olive oil mixture over the assorted veggies and toss well until all the vegetables are coated evenly.

            Spread the vegetables in a single layer on the prepared baking sheet.

              Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.

                Once done, remove from the oven and let cool for a couple of minutes.

                  Transfer to a serving platter and sprinkle with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4