Description
A simple yet flavorful recipe for roasting vegetables with garlic and herbs, perfect for any night of the week.
Ingredients
- 2 cups assorted vegetables (broccoli, Brussels sprouts, red onions, baby potatoes, squash)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- Balsamic vinegar (optional)
- Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the vegetables into bite-sized pieces and place them into a large bowl.
- Drizzle olive oil over the vegetables and toss to coat evenly.
- Add minced garlic, thyme, rosemary, Italian seasoning, salt, and pepper. Toss to evenly distribute the herbs.
- Spread the vegetables evenly on a baking sheet without crowding.
- Roast in the oven for 25 to 35 minutes, stirring halfway through, until they are caramelized and tender.
- If desired, drizzle with balsamic vinegar or sprinkle with parmesan cheese before roasting.
Notes
Give vegetables space on the baking sheet to ensure they become crispy. Stir halfway through cooking for even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American