Here’s a simple, flavorful recipe for Garlic Herb Roasted Veggies — perfectly caramelized, tender, and packed with aromatic herbs. Works with almost any vegetables you have on hand!
🥕🧄 Garlic Herb Roasted Vegetables
Ingredients (Serves 4–6)
Veggies (mix & match!)
Choose about 6 cups total of chopped vegetables, such as:
- Carrots
- Broccoli florets
- Cauliflower
- Zucchini
- Yellow squash
- Bell peppers
- Red onion
- Brussels sprouts
- Green beans
- Mushrooms (added halfway through)
Seasoning
- 3 tbsp olive oil
- 4 garlic cloves, minced (or 1 ½ tsp garlic powder)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried Italian seasoning
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp smoked paprika (optional)
- 1–2 tbsp grated Parmesan (optional but delicious)
Finish (optional)
- Fresh parsley or basil
- Squeeze of lemon
- Extra Parmesan
🔪 Instructions
1. Prep
- Preheat oven to 425°F (220°C).
- Line a large baking sheet with parchment or lightly oil it.
2. Season the Veggies
- Spread chopped vegetables on the baking sheet.
- Drizzle with olive oil.
- Sprinkle garlic, herbs, salt, pepper, and paprika.
- Toss well to coat evenly.
- Spread into a single, uncrowded layer (important for crisping!).
3. Roast
- Roast 20–30 minutes, tossing halfway:
- Hard veggies (carrots, Brussels sprouts) → 25–30 min
- Softer veggies (zucchini, peppers) → 18–22 min
- Add mushrooms halfway through to avoid sogginess.
Veggies should be lightly browned at the edges and fork-tender.
4. Finish & Serve
- Squeeze fresh lemon over top.
- Sprinkle with Parmesan and chopped fresh herbs if desired.
✨ Variations
Balsamic Roasted
Add 1 tbsp balsamic vinegar before roasting.
Honey Garlic
Add 1 tbsp honey + extra 1 tsp garlic halfway through roasting.
Spicy
Add ¼–½ tsp crushed red pepper flakes.
Sheet Pan Meal
Add chicken thighs, sausage, or shrimp to make it a full dinner.
If you want, I can also give you:
🍠 Garlic herb roasted potatoes
🥦 Sheet pan garlic herb chicken & veggies
🌱 Oven-roasted broccoli with garlic
Just say the word!
