Garlic Roasted Vegetables
A vibrant mix of roasted vegetables infused with garlic, perfect as a side dish for any meal.
Ingredients
Main Ingredients
- 1 head broccoli
- 1 head cauliflower
- 2 large carrots sliced into thin rounds
- 2 pieces bell peppers any color, chopped
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- to garnish fresh parsley, chopped
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Chop the broccoli and cauliflower into bite-sized florets, slice the carrots into thin rounds, and chop the bell peppers into chunks.
Mixing
- In a large mixing bowl, toss the chopped vegetables with olive oil, minced garlic, thyme, rosemary, salt, and pepper until evenly coated.
Roasting
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 20-25 minutes, stirring halfway through. The vegetables should be tender and slightly crispy on the edges.
Serving
- Garnish with freshly chopped parsley and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to maintain crispiness. Avoid overcrowding vegetables on the baking sheet to prevent steaming.