🥕 Garlic Herb Roasted Veggies
🛒 Ingredients (Serves 4–6)
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into chunks
- 2–3 tbsp olive oil
🌿 Garlic Herb Seasoning
- 3–4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary (or Italian seasoning)
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: pinch chili flakes
👩🍳 Instructions
🔥 1. Preheat
- Preheat oven to 220°C / 425°F
- Line a baking sheet with parchment paper
🥗 2. Prep Veggies
- Wash and chop all vegetables into similar-sized pieces
👉 This helps them cook evenly
🧄 3. Season
- In a large bowl, toss veggies with olive oil
- Add garlic, herbs, salt, pepper, and spices
- Mix until evenly coated
4. Roast
- Spread veggies in a single layer (don’t overcrowd)
- Roast for 20–25 minutes, flipping halfway
👉 Look for browned edges and tender texture
✨ 5. Finish
- Optional: squeeze fresh lemon juice on top
- Taste and adjust salt
Serving Ideas
- Side dish with chicken, steak, or fish
- Toss into pasta or grain bowls
- Add to wraps or salads
Pro Tips
- High heat = better caramelization
- Use a large tray to avoid steaming
- Add harder veggies (carrots, potatoes) first if mixing with softer ones
- Fresh herbs can be added after roasting for brighter flavor
❓ Q&A
❓ Can I use frozen vegetables?
Yes, but:
- Don’t thaw
- Roast longer (25–30 minutes)
- Expect less crispiness
❓ What veggies work best?
Great options:
- Cauliflower
- Brussels sprouts
- Sweet potatoes
- Mushrooms
❓ How to make it crispy?
- Use high heat (220°C)
- Don’t overcrowd
- Use enough oil
❓ Is this keto-friendly?
Yes—just skip high-carb veggies like carrots if needed.
❓ How to store leftovers?
- Fridge: 3–4 days
- Reheat in oven or air fryer for best texture