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- 2 cups broccoli florets - 1 cup cauliflower florets - 1 cup sliced carrots - 1 red bell pepper, diced - 1 zucchini, sliced - 1 red onion, cut into wedges - 5 cloves minced garlic - 3 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley (optional) These fresh veggies form the base of the Garlic Herb Roasted Veggie Medley. Broccoli and cauliflower add crunch and nutrients. The carrots bring sweetness, while bell pepper and zucchini add color and flavor. The red onion adds a bit of sharpness that balances the mix. For seasoning, I use minced garlic for that aromatic kick. Olive oil helps the veggies roast to perfection, while thyme and rosemary add depth. You can adjust salt and pepper to your taste. I like to add fresh parsley as a garnish. It brightens the dish and adds a nice touch. This medley is not just tasty; it’s also packed with vitamins and minerals. You can feel good about serving it! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This high heat helps the veggies get crispy. Next, chop all your vegetables. You will need: - 2 cups broccoli florets - 1 cup cauliflower florets - 1 cup sliced carrots - 1 diced red bell pepper - 1 sliced zucchini - 1 red onion cut into wedges Make sure each piece is roughly the same size. This way, they cook evenly. In a small bowl, combine five cloves of minced garlic, three tablespoons of olive oil, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Add salt and pepper to taste. Whisk until it all blends well. This mixture will give your veggies a great flavor. Pour the garlic herb dressing over the chopped veggies. Toss them well so that every piece gets coated. Then, spread the veggie medley in a single layer on a large baking sheet lined with parchment paper. This helps with cleanup and keeps the veggies from sticking. Roast the vegetables in the preheated oven for 25-30 minutes. Stir them halfway through cooking for even browning. Once they are tender and slightly caramelized, take them out. Let them cool for a few minutes before serving. If you like, garnish with fresh parsley for extra color and taste. Enjoy your delicious Garlic Herb Roasted Veggie Medley! Stir the veggies halfway through cooking. This simple step helps them cook uniformly. It allows the heat to reach every piece. You want them golden and tender, not burnt on one side. Cooking time can change based on the size of your veggies. Cut them into similar sizes for even cooking. The more tender the vegetable, the less time it needs. Broccoli and zucchini will cook faster than carrots and cauliflower. Check for doneness by piercing with a fork. Want to take your dish to the next level? Try adding a squeeze of lemon juice before serving. This brightens the flavors. You can also mix in a pinch of smoked paprika or chili powder for some heat. For more depth, consider fresh herbs like basil or cilantro. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your roasted veggies. If possible, substitute dried thyme and rosemary with fresh for a more vibrant taste. Customize Your Veggies: Feel free to mix and match your favorite vegetables based on what you have on hand. Root vegetables like sweet potatoes or parsnips also work well. Cut Uniformly: Ensure all vegetables are cut into similar sizes for even cooking. This will help achieve the perfect tenderness without overcooking some pieces. Experiment with Spices: Don’t hesitate to experiment with different spices or seasonings. A sprinkle of paprika or a dash of chili powder can add an exciting twist to your dish. {{image_2}} You can mix and match any veggies you like. Consider using seasonal vegetables. In spring, try asparagus or peas. In fall, use butternut squash or Brussels sprouts. Each season brings unique flavors and colors. This keeps your dish fresh and exciting. Want to make this dish heartier? Add protein like chickpeas or tofu. Chickpeas add a nutty taste and a nice crunch. Just rinse and drain them before mixing in. For tofu, cube it and toss it with the veggies. This gives you a filling meal that is also healthy. To make the dish even better, try new herbs or spices. Fresh basil or oregano can add a bright twist. You can also sprinkle in some chili flakes for a bit of heat. Experiment with what you have on hand. Each new taste can make the dish feel different and fun. To store leftover roasted veggies, let them cool first. Then, place them in an airtight container. This keeps them fresh for up to four days. You can enjoy them cold or warm. For best results, freeze the veggies right after roasting. Spread them on a baking sheet first. Freeze until they are firm, then transfer them to a freezer bag. Remove as much air as possible. These can last up to three months in the freezer. To reheat, use the oven for the best texture. Preheat the oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes, or until warmed through. You can also use a microwave. Just heat in short bursts to avoid sogginess. Enjoy your Garlic Herb Roasted Veggie Medley with restored flavor! Roast the vegetables for 25 to 30 minutes. The veggies should be tender and slightly caramelized. You can stir them halfway through to help them cook evenly. Keep an eye on the color. If they turn golden brown, they are ready to enjoy! Yes, you can use fresh herbs! Fresh herbs add a bright flavor. Use about three times the amount of fresh herbs as dried. For example, if the recipe calls for 1 teaspoon of dried thyme, use 1 tablespoon of fresh thyme. Just chop them fine before mixing into the oil. These roasted veggies pair well with many dishes. Serve them with grilled chicken or fish for a healthy meal. You can also add them to pasta or quinoa for a filling dish. Try them as a side with a hearty stew or soup too. You learned how to make a tasty Garlic Herb Roasted Veggie Medley. First, we covered the ingredients like fresh veggies and spices. Then I shared easy steps to prepare, mix, and roast them. I've included helpful tips for better flavor and even cooking. You can also explore different veggie combinations and proteins. In conclusion, roasting vegetables is simple and fun. You can try new flavors and make every meal better. Enjoy your cooking!

Garlic Herb Roasted Veggie Medley

A delicious medley of roasted vegetables infused with garlic and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 cups broccoli florets
  • 1 cup cauliflower florets
  • 1 cup carrots, sliced
  • 1 unit red bell pepper, diced
  • 1 unit zucchini, sliced
  • 1 unit red onion, cut into wedges
  • 5 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • optional fresh parsley for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the broccoli, cauliflower, carrots, bell pepper, zucchini, and red onion.
  • In a small bowl, whisk together the minced garlic, olive oil, thyme, rosemary, salt, and pepper until well combined.
  • Pour the garlic herb mixture over the veggies and toss them until evenly coated.
  • Spread the vegetable medley in a single layer on a large baking sheet lined with parchment paper.
  • Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
  • Once done, remove from the oven and let cool for a few minutes. Serve warm.
  • If desired, garnish with fresh parsley for added color and flavor before serving.

Notes

Feel free to add your favorite vegetables.
Keyword healthy, roasted, vegetables