These Garlic Roasted Vegetables are one of those back-pocket recipes you’ll use again and again. They’re colorful, nourishing, and full of cozy roasted flavor simple enough for busy weeknights, yet delicious enough to anchor a healthy dinner without feeling boring.
Ingredients
- 3–4 cups mixed vegetables
(broccoli, carrots, zucchini, bell peppers, red onion, cauliflower all work beautifully) - 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: grated Parmesan or fresh herbs for finishing
Easy swaps:
- Use avocado oil for higher-heat roasting
- Add paprika or smoked paprika for deeper flavor
Steps
- Preheat the oven. Heat to 425°F and line a large sheet pan for easy cleanup.
- Prep the veggies. Cut everything into similar-sized pieces so they roast evenly.
- Season well. In a large bowl, toss vegetables with olive oil, garlic, Italian seasoning, salt, and pepper. Don’t worry if it looks generously coated that’s what gives great flavor.
- Spread out. Arrange veggies in a single layer on the pan. Crowding leads to steaming, so give them space.
- Roast for 20–25 minutes, stirring halfway, until tender with golden, caramelized edges.
- Finish warmly. Sprinkle with Parmesan or fresh herbs right after roasting if you like.
Chef’s Tips
- High heat matters: It’s the secret to crispy edges and rich flavor.
- Add garlic early, but not too fine: Minced garlic roasts best without burning.
- Taste before serving: A pinch more salt at the end makes everything pop.
Variations
- Lemon garlic veggies: Finish with fresh lemon zest and juice.
- Balsamic roasted: Drizzle with balsamic glaze after roasting.
- Protein boost: Toss roasted veggies with chickpeas or serve alongside grilled chicken or fish.