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Garlic Herb Roasted Veggies

Close-up of perfectly caramelized Garlic Herb Roasted Veggies featuring potatoes, bright orange carrots, and green broccoli florets.
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A simple recipe for roasting a medley of vegetables until tender inside and slightly crisp outside, seasoned with garlic and herbs.

Ingredients

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  • 2 lbs mixed vegetables (e.g., potatoes, carrots, broccoli, cauliflower)
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Wash and chop all vegetables into roughly equal, bite-sized pieces. Keep pieces similar in size for even cooking.
  3. In a large bowl, combine the chopped vegetables, minced garlic, olive oil, rosemary, thyme, salt, and pepper. Toss until all vegetables are evenly coated.
  4. Spread the coated vegetables in a single layer on a large baking sheet. Do not overcrowd the pan; use two sheets if necessary for better crisping.
  5. Roast for 25 to 35 minutes, stirring halfway through the cooking time.
  6. Check for doneness; the vegetables should be tender when pierced with a fork and slightly browned on the edges.
  7. Serve immediately as a side dish.

Notes

  • For extra crispiness, ensure your vegetables are dry before tossing them with the oil.
  • If using root vegetables only (like potatoes and carrots), you may need to roast them for 10 minutes before adding quicker-cooking vegetables like broccoli.
  • You can substitute fresh herbs for dried herbs; use 1 tablespoon of each fresh herb.

Nutrition

Find it online: https://tastetaught.com/garlic-herb-roasted-veggies/