Easy Garlic Herb Roasted Veggies That Will Transform Your Dinner

Irresistible Garlic Herb Roasted Veggies bursting with flavor, simplicity, and versatility.

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Prep Time 10

Cook Time 25

Resting Time 3

Total Time 38

Servings: 4 servings

Course: Appetizer

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Veggies

2 cups Carrots peeled and cut into uniform sticks
2 cups Broccoli florets bite-sized
2 cups Red bell peppers sliced
2 cups Zucchini cut into thick rounds

For the Garlic Herb Mixture

4 cloves Fresh garlic minced finely
2 tablespoons Fresh rosemary chopped
2 tablespoons Fresh thyme stripped from stems
4 tablespoons Olive oil for coating
1 teaspoon Sea salt
1 teaspoon Freshly ground black pepper

Optional Finish

1 teaspoon Lemon zest sprinkled after roasting

Equipment

oven
Sheet Tray
knife
cutting board
mixing bowl

Method

How to Make Garlic Herb Roasted Veggies

Preheat your oven to 425°F (220°C).
Chop carrots, broccoli, peppers, and zucchini into uniform sizes.
Toss veggies with olive oil, garlic, rosemary, thyme, salt, and pepper.
Spread in a single layer on a sheet tray; roast for 20–25 minutes.
Let veggies rest for 2–3 minutes before serving; garnish with lemon zest.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 150mgCalcium: 4mgIron: 6mg

Notes

Add a squeeze of fresh lemon juice for extra brightness.

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