Description
A colorful medley of fresh vegetables roasted with garlic, olive oil, and herbs for a flavorful and nutritious side dish.
Ingredients
- 2 cups Broccoli florets – Adds crunch and vibrant color.
- 2 cups Cauliflower florets – Provides a mild flavor and lovely texture.
- 2 cups Carrots, sliced – Adds sweetness and a pop of orange.
- 1 medium Red bell pepper, chopped – Contributes a sweet and slightly tangy taste.
- 1 medium Yellow bell pepper, chopped – Adds brightness and a hint of sweetness.
- 4 tablespoons Olive oil – Helps to roast the vegetables evenly.
- 4 cloves Garlic, minced – Infuses the dish with aromatic flavor.
- Salt, to taste – Enhances all the flavors.
- Pepper, to taste – Enhances all the flavors.
- 1 teaspoon Dried oregano – Adds a warm, earthy flavor.
- 1 teaspoon Dried thyme – Brings a subtle herbal note.
- 1/4 cup Fresh parsley, chopped – For garnish, adds freshness and color.
Instructions
1. Preheat your oven to 425°F (220°C).
2. Wash the vegetables thoroughly under cold water.
3. Chop the broccoli and cauliflower into bite-sized florets, slice the carrots into rounds, and chop the red and yellow bell peppers into pieces.
4. In a large mixing bowl, combine all the chopped vegetables.
5. Drizzle with olive oil and add minced garlic, salt, pepper, oregano, and thyme. Toss to coat evenly.
6. Spread the seasoned vegetables evenly on a large baking sheet in a single layer.
7. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
8. Remove from the oven and transfer to a serving dish.
9. Garnish with fresh chopped parsley before serving.
Notes
Garlic roasted vegetables are versatile; feel free to mix in other seasonal vegetables or adjust the seasonings to your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg