Ingredients
Scale
- 4 cups of mixed vegetables (such as zucchini, carrots, potatoes, bell peppers, or broccoli)
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by washing and chopping your chosen veggies into uniform pieces to ensure even roasting.
- In a small bowl, combine the minced garlic, olive oil, thyme, rosemary, oregano, salt, and pepper. Mix well to create a fragrant herb mixture.
- Put the chopped vegetables in a large bowl, pour the herb mixture over, and toss thoroughly until all pieces are evenly coated.
- Spread the seasoned vegetables on a baking sheet lined with parchment paper in a single layer.
- Roast at 400°F (200°C) for 25-30 minutes, or until tender and caramelized.
- Remove from the oven, garnish with fresh parsley if desired, and serve hot.
Notes
- Feel free to substitute different vegetables like green beans, Brussels sprouts, or sweet potatoes, adjusting roasting times accordingly.
- For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon before serving.
- This dish keeps well in an airtight container for up to 3 days; reheat in the oven or skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 120 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg