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Irresistible Garlic Herb Roasted Veggies Recipe Delight

Irresistible Garlic Herb Roasted Veggies Recipe Delight for You

Transform everyday vegetables into a culinary delight with this Irresistible Garlic Herb Roasted Veggies Recipe.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Bell Peppers Look for vibrant, firm varieties.
  • 1 medium Zucchini Choose firm zucchinis without soft spots.
  • 1 medium Red Onion Slice thickly to retain a nice bite.
  • 2 cups Carrots Preferably baby carrots for convenience.
For the Flavor
  • 4 cloves Garlic Freshly minced.
  • 3 tablespoons Olive Oil Extra virgin for richness.
  • 2 teaspoons Mixed Herbs Thyme & Rosemary, fresh is best.
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing Bowl
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and allow about 10 minutes to fully heat.
  2. Wash and chop bell peppers, zucchini, red onion, and baby carrots into uniform bite-sized pieces.
  3. In a large mixing bowl, toss the chopped vegetables with minced garlic, olive oil, mixed herbs, salt, and pepper until well-coated.
  4. Line a baking sheet with parchment paper and spread the seasoned veggie mixture evenly across the sheet.
  5. Roast the vegetables in the preheated oven for 25–30 minutes, stirring halfway through.
  6. Remove from oven and allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 150mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 7000IUVitamin C: 50mgCalcium: 60mgIron: 1mg

Notes

Cut vegetables evenly to promote even cooking and avoid overcrowding on the baking sheet. Store leftovers in an airtight container for up to 3 days.

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