Description

These garlic herb roasted vegetables are an easy, colorful, and flavorful side dish made with broccoli, carrots, squash, and more—seasoned with garlic and herbs, then roasted to golden perfection. Perfect for pairing with any main course or enjoying as a plant-based meal base.

Ingredients

Scale

2 cups broccoli florets

2 cups cauliflower florets

2 medium carrots, peeled and sliced

1 red bell pepper, chopped

1 yellow squash, sliced

1 zucchini, sliced

1 red onion, chopped

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lemon juice (optional, for brightness)

Fresh parsley or grated Parmesan for garnish (optional)

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.

In a large bowl, combine all the chopped vegetables.

In a small bowl, whisk together olive oil, garlic, thyme, oregano, basil, salt, and pepper.

Pour the garlic herb mixture over the vegetables and toss well to coat evenly.

Spread the vegetables in a single layer on the prepared baking sheet.

Roast in the oven for 25–30 minutes, stirring once halfway through, until the veggies are tender and slightly caramelized.

Remove from the oven and drizzle with lemon juice if using. Garnish with fresh parsley or Parmesan if desired.

Serve warm as a side dish or over rice, quinoa, or pasta.

Notes

Use a large baking sheet or two to avoid steaming
Don’t skip the garlic—it infuses the veggies with rich flavor
Add lemon juice after roasting for brightness
Store leftovers in the fridge and reheat in a hot oven
Serve with grilled meats, tofu, or over grains for a full meal