Garlic Roasted Vegetables: 6-Veggie Bold Flavor, Foolproof Side Dish
A colorful, savory mix of garlic-infused roasted vegetables with crispy edges and tender centers. Perfect as a healthy side or hearty base for bowls and salads.
Ingredients
2 carrots, peeled and sliced
1 cup broccoli florets
1 red bell pepper, sliced
1 zucchini, cut into rounds
1 red onion, cut into wedges
1 cup baby potatoes, halved
4–5 garlic cloves, minced
3–4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary or thyme
Instructions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Chop vegetables into uniform pieces.
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In a large bowl, toss vegetables with olive oil, garlic, salt, pepper, and herbs.
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Spread in a single layer on baking sheet without crowding.
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Roast for 25–35 minutes, flipping halfway, until golden and tender.
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Cool 5 minutes before serving. Taste and adjust seasoning.
Notes
Add softer vegetables (like tomatoes or asparagus) in the final 10 minutes. Don’t overcrowd the pan to ensure proper roasting.