Description
A flavorful and healthy combination of roasted vegetables with garlic and herbs.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 cup cherry tomatoes, halved (optional)
- 1 zucchini, sliced (optional)
- 1 cup asparagus, cut into 2-inch pieces (optional)
- 1 teaspoon smoked paprika (optional)
- Parmesan cheese, grated (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the vegetables into bite-sized pieces.
- In a small bowl, mix olive oil, minced garlic, oregano, thyme, salt, and pepper.
- Toss the vegetables with the marinade in a large mixing bowl.
- Spread the coated vegetables in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through.
Notes
- Feel free to add or substitute other vegetables as desired.
- Adjust seasoning according to taste.
- For a spicy kick, consider adding a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg