Garlic Herb Roasted Vegetables are the ultimate side dish, perfect for adding flavor to any meal. Whether you’re preparing a weeknight dinner, hosting a special event, or simply looking for a healthy addition to your plate, this recipe fits all occasions. Infused with fresh garlic and a blend of savory herbs, these roasted vegetables are irresistibly delicious. Even those who may not typically enjoy vegetables will find themselves reaching for more.
What Are Garlic Herb Roasted Vegetables?
Garlic Herb Roasted Vegetables are a simple yet flavorful way to prepare a variety of vegetables. The vegetables are roasted in the oven with garlic and a blend of dried herbs, making them crispy on the outside and tender on the inside. This method brings out the natural sweetness of the vegetables while infusing them with the rich flavors of garlic and herbs. It’s an easy, versatile recipe that can be customized to fit your taste preferences.
Why Garlic Herb Roasted Vegetables Are a Must-Try
This recipe not only enhances the flavor of vegetables but also provides several benefits:
Healthy Option: Full of nutrients and fiber, these roasted vegetables make for a wholesome side dish.
Versatile: You can use any vegetables you like or what’s in season, giving you flexibility to experiment with different flavors.
Easy Preparation: With minimal effort, you can have a delicious side dish ready in no time.
Perfect for Meal Prep: Roast a big batch and enjoy these flavorful vegetables throughout the week.
If you’re tired of boring, bland vegetables, this recipe will elevate your meals and introduce a whole new level of deliciousness to your everyday meals.
Ingredients for Garlic Herb Roasted Vegetables
To make the perfect Garlic Herb Roasted Vegetables, you need a few basic ingredients. Here’s a quick breakdown of the key ingredients that will elevate your vegetable side dish:
Avocado Oil or Olive Oil: Essential for roasting, these oils help prevent burning while enhancing the flavor of the vegetables. Avocado oil is often preferred due to its high smoke point, but olive oil also works well.
Fresh Garlic: Nothing beats the aroma and taste of fresh garlic. Adding garlic towards the end of roasting ensures that it retains its flavor without becoming bitter or burnt.
Dried Herbs: A combination of herbs such as rosemary, thyme, oregano, or Italian seasoning brings a herby fragrance and rich flavor to the vegetables. The use of dried herbs is preferred over fresh because they hold up better to the roasting process.
Sea Salt and Black Pepper: Simple seasonings that help enhance the natural flavors of the vegetables.
Vegetables: You can roast almost any vegetable, but hearty options like potatoes, carrots, sweet potatoes, zucchini, and bell peppers work especially well.
Which Vegetables Are Best for Roasting?
Roasting vegetables brings out their natural sweetness and depth of flavor. However, not all vegetables are created equal when it comes to roasting. Some vegetables take longer to cook, while others are more delicate and cook faster. Here’s a breakdown of the best vegetables for roasting:
Root Vegetables: These include carrots, beets, parsnips, sweet potatoes, and turnips. These vegetables have a sturdy texture and require longer roasting times.
Squash: Butternut squash, acorn squash, and zucchini all roast beautifully and develop a rich, sweet flavor.
Cruciferous Vegetables: Broccoli, cauliflower, and Brussels sprouts are great choices for roasting as they crisp up nicely in the oven.
Nightshades: Bell peppers and eggplant are excellent for roasting and take on a delicious smoky flavor.
Alliums: Red onions and garlic add sweetness when roasted, making them great for this recipe.
When choosing your vegetables, aim for a balance between those that require longer cooking times (like root vegetables and squash) and those that cook faster (like zucchini and bell peppers). Roasting a mix of these ensures everything cooks evenly.
How to Roast Garlic Herb Vegetables Like a Pro
Now that you’ve got your ingredients ready, it’s time to bring everything together. Follow this simple step-by-step guide for the perfect Garlic Herb Roasted Vegetables every time:
Preheat the Oven
Set your oven to 425°F (220°C). Roasting at a high temperature ensures that the vegetables become crispy on the outside while remaining tender on the inside.Prepare the Vegetables
Wash and peel (if necessary) your vegetables. Then, chop them into uniform pieces to ensure even cooking. The size of the pieces will impact cooking time, so aim for small to medium-sized chunks.Season the Vegetables
In a large mixing bowl, combine 4 tablespoons of avocado oil (or olive oil), 1 tablespoon of dried herbs (such as rosemary, thyme, and oregano), ½ teaspoon of garlic powder, and 1 teaspoon of sea salt. Stir the mixture until everything is well combined.Toss the Vegetables
Add the chopped vegetables to the bowl with the seasoning mixture. Toss everything together until the vegetables are evenly coated in the oil and herbs. This step is essential to ensure each vegetable gets maximum flavor.Spread the Vegetables on a Baking Sheet
Line two large baking sheets with parchment paper or spray them with cooking spray to prevent sticking. Spread the seasoned vegetables in a single layer on the baking sheets. Avoid overcrowding the vegetables to allow them to roast evenly.Roast the Vegetables
Place the baking sheets in the preheated oven and roast for 20 minutes. After 20 minutes, take the vegetables out of the oven and stir them. This helps ensure even roasting and prevents any vegetables from burning.Add Fresh Garlic
While the vegetables are roasting, mince 4 cloves of fresh garlic. Mix the garlic with 2 tablespoons of oil and drizzle the garlic-oil mixture over the vegetables. Stir well and return the vegetables to the oven for an additional 8-10 minutes, or until they reach your desired level of crispiness.Serve and Enjoy
Once roasted, remove the vegetables from the oven. Serve them immediately as a side dish to your favorite entrée. For an added touch of flavor, you can drizzle the vegetables with balsamic vinegar or a balsamic glaze just before serving.
Helpful Tips for Perfect Garlic Herb Roasted Vegetables
Don’t Overcrowd the Baking Sheets: Overcrowding the vegetables will trap steam, causing them to become soggy instead of crispy. If you have a lot of vegetables, use multiple baking sheets.
Use Seasonal Vegetables: Roasting seasonal vegetables adds a unique flavor to the dish and keeps your recipe fresh. Adjust the vegetable mix based on what’s available at your local farmers’ market or grocery store.
Adjust Cooking Time for Different Vegetables: Heartier vegetables like sweet potatoes and carrots require more time to roast, while zucchini and bell peppers cook faster. Consider adjusting your cooking times accordingly.
Make a Big Batch for Meal Prep: Roasting a large batch of vegetables can make meal prep for the week a breeze. Store the leftovers in an airtight container in the fridge for up to 5 days. They make a great addition to salads, bowls, or even sandwiches.
Customizing Your Garlic Herb Roasted Vegetables
One of the best things about this recipe is how customizable it is. Whether you prefer different herbs, or want to try new vegetables, you can easily adjust the ingredients to suit your preferences. Here are a few ideas to customize your garlic herb roasted vegetables:
Herb Variations: While rosemary, thyme, and oregano are excellent choices for garlic herb roasted vegetables, you can switch things up by using fresh herbs like basil or parsley, or try other dried options such as dill or sage. Mix and match to find your favorite combination.
Vegetable Variations: Feel free to add or substitute vegetables based on what you have on hand or what’s in season. Try adding butternut squash, Brussels sprouts, parsnips, or eggplant for different flavors and textures.
Spices and Seasonings: For a bit of extra flavor, consider adding paprika, cumin, or coriander to the seasoning mixture. These spices add a subtle warmth that complements the garlic and herbs.
Cheese Toppings: If you’re a fan of cheese, sprinkle some freshly grated Parmesan cheese or crumbled feta over the roasted vegetables in the last few minutes of cooking for an added layer of flavor.
Sweet Touch: If you like a little sweetness with your savory vegetables, drizzle a touch of honey or maple syrup over the roasted veggies during the final 5 minutes of roasting. This adds a lovely caramelized finish.
Serving Ideas for Garlic Herb Roasted Vegetables
These Garlic Herb Roasted Vegetables are versatile and pair wonderfully with a variety of main dishes. Here are some ideas for what to serve them with:
Grilled Chicken or Fish: The light, fresh flavors of the vegetables complement grilled chicken, salmon, or any other type of fish. The savory herbs enhance the natural flavors of the meat.
Steak or Pork: For a heartier meal, serve these roasted vegetables with a juicy steak or tender pork chops. The crispiness of the roasted veggies provides the perfect contrast to the richness of the meat.
Vegetarian Meals: Garlic Herb Roasted Vegetables make a great side for vegetarian or vegan dishes. Pair them with quinoa, lentils, or a vegetable stir-fry for a satisfying plant-based meal.
Pasta Dishes: Roasted vegetables are also a great side dish to serve alongside pasta, especially with a light pasta dish like pasta primavera or pasta with olive oil and garlic.
Soup and Stews: If you’re serving a hearty soup or stew, these roasted vegetables make a perfect accompaniment. Their texture and flavor complement rich, comforting dishes like lentil soup or chicken stew.
Storing and Reheating Leftover Garlic Herb Roasted Vegetables
Garlic Herb Roasted Vegetables are perfect for meal prep, and they store well in the fridge for up to 5 days. Here’s how to store and reheat them:
Storing Leftovers: Once the roasted vegetables have cooled down, transfer them to an airtight container and store them in the refrigerator. This keeps them fresh and ready to eat throughout the week.
Reheating: To reheat the roasted vegetables, simply spread them on a baking sheet and place them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This helps restore their crispy texture. Alternatively, you can reheat them in the microwave, but they might lose some of their crispness.
Freezing: If you want to store them for longer, you can freeze the vegetables after they’ve cooled down. Spread them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. When ready to eat, bake them directly from frozen for a quick and easy meal.
Garlic Herb Roasted Vegetables Recipe Card
Ingredients
1 large red onion, sliced
3 large carrots, chopped
2 crowns broccoli, chopped into florets
2 medium-sized yellow squash, chopped
1 zucchini squash, chopped
1 red bell pepper, cut into matchsticks
6 tablespoons avocado oil (divided)
1 tablespoon dried herbs of choice (rosemary, thyme, oregano, etc.)
½ teaspoon garlic powder
1 teaspoon sea salt, to taste
4 large cloves fresh garlic, finely minced
Instructions
Preheat the Oven: Set your oven to 425°F (220°C).
Prepare the Vegetables: Wash and peel (if necessary) the vegetables, then chop them into uniform pieces.
Season the Vegetables: In a large mixing bowl, combine 4 tablespoons of avocado oil, 1 tablespoon dried herbs, ½ teaspoon garlic powder, and 1 teaspoon sea salt. Stir to mix the seasoning well.
Toss the Vegetables: Add the chopped vegetables to the bowl and toss until all vegetables are evenly coated with the seasoning mixture.
Spread on Baking Sheets: Line two large baking sheets with parchment paper or lightly grease them. Spread the vegetables in a single layer on the baking sheets, avoiding overcrowding.
Roast: Place the baking sheets in the oven and roast for 20 minutes.
Add Fresh Garlic: While the vegetables are roasting, mince the 4 cloves of garlic and mix them with 2 tablespoons of oil. After 20 minutes, drizzle this garlic-oil mixture over the vegetables and stir.
Finish Roasting: Put the vegetables back into the oven and bake for an additional 8-10 minutes, or until they reach your desired level of crispness.
Serve and Enjoy: Once roasted, remove the vegetables from the oven and serve immediately as a side dish with your main entrée.
Notes
Vegetable Variations: You can customize this recipe by using any vegetables you prefer, such as Brussels sprouts, butternut squash, or eggplant. Just adjust the cooking time as necessary.
Herb Options: Feel free to switch up the dried herbs according to your preference. Fresh herbs can be added at the end of cooking if you prefer.
Meal Prep: This recipe is great for meal prep. You can store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: You can also freeze the roasted vegetables. For best results, freeze them in a single layer and then transfer to a bag for long-term storage.
Nutritional Facts (per serving)
Calories: 150
Carbohydrates: 28g
Protein: 5g
Fat: 7g
Fiber: 8g
Sugar: 8g
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Method: Roasting
Cuisine: American
Servings: 4 servings
Yield: 4 cups
