Name: Garlic Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Global
Ingredients: 2 cups broccoli florets; 2 cups cauliflower florets; 2 cups carrots, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 4 tbsp olive oil; 4 garlic cloves, minced; Salt and pepper, to taste; 1 tsp dried oregano; 1 tsp dried thyme; Fresh parsley, chopped (for garnish)

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A colorful medley of fresh vegetables tossed in olive oil, garlic, and herbs, then roasted to perfection—this Garlic Roasted Vegetables recipe is a must-have in my kitchen. It’s simple, vibrant, and packed with flavor, making it ideal for weeknight dinners or elegant gatherings alike. Every bite is a beautiful balance of sweetness, savoriness, and earthiness.

Garlic Roasted Vegetables Recipe

Why You’ll Love This Recipe

I love how incredibly easy it is to make garlic roasted vegetables. With minimal prep and simple ingredients, I can whip up a healthy and delicious side in under an hour. Roasting brings out the natural sweetness of the vegetables while the garlic infuses everything with deep flavor.

Another thing I appreciate about this recipe is how customizable it is. Whether I’m working with what’s in season or cleaning out the fridge, I can swap in whatever veggies I have on hand. It’s also a great way to boost veggie intake without feeling like I’m “eating healthy”—it just tastes that good.

Plus, it’s perfect for meal prep. I often make a big batch and enjoy leftovers throughout the week in bowls, salads, or wraps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups broccoli florets
2 cups cauliflower florets
2 cups carrots, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 tablespoons olive oil
4 garlic cloves, minced
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
Fresh parsley, chopped (for garnish)

Directions

Step 1: Preheat the Oven
I start by preheating the oven to 425°F (220°C), which gives the veggies that perfect roasted edge.

Step 2: Prepare the Vegetables
I wash all the vegetables thoroughly and chop them into evenly sized pieces to ensure they roast uniformly.

Step 3: Season the Vegetables
In a large mixing bowl, I toss the vegetables with olive oil, minced garlic, salt, pepper, oregano, and thyme. I make sure every piece is well coated.

Step 4: Roast the Vegetables
Next, I spread the vegetables in a single layer on a baking sheet and roast them for 25-30 minutes. I give them a stir halfway through for even caramelization.

Step 5: Serve and Garnish
Once they’re beautifully golden and tender, I remove them from the oven, transfer to a serving dish, and sprinkle with chopped fresh parsley for a fresh finish.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

When I want to change things up, I love adding other vegetables like zucchini, sweet potatoes, or Brussels sprouts. Red onion wedges add a sweet depth, while asparagus brings a crisp contrast.

For seasoning, I sometimes switch things up with smoked paprika for a smoky layer, or add a bit of cumin or chili flakes for extra warmth. A sprinkle of Parmesan or a touch of lemon zest at the end can take this dish to a whole new level.

Storage/Reheating

I let leftovers cool completely before storing them in an airtight container in the fridge. They keep well for up to 4 days. To reheat, I prefer popping them back in the oven at 350°F (175°C) for about 10-15 minutes to revive their crispness. The microwave works too if I’m in a hurry—just a couple of minutes on high does the trick.

FAQs

Can I use frozen vegetables for this recipe?

Yes, I can use frozen vegetables, but I make sure to thaw and pat them dry first to avoid excess moisture that could lead to steaming instead of roasting. Also, I keep an eye on the cooking time as they may roast faster than fresh vegetables.

What other seasonings work well with garlic roasted vegetables?

I like to switch it up with Italian seasoning, herbes de Provence, or even a touch of garlic powder for extra punch. Sometimes I’ll finish with grated Parmesan or a squeeze of lemon juice for added depth and brightness.

How do I store leftovers?

I store any leftovers in an airtight container in the refrigerator for 3–4 days. When I reheat them, I either use the oven to get the edges crispy again or the microwave if I’m short on time.

Can I make this recipe ahead of time?

Absolutely. I often chop and season the vegetables the night before, then store them in the fridge until I’m ready to roast. This saves me time and lets the flavors marinate a bit more before cooking.

What are some serving ideas?

I like to serve these vegetables with grilled meats, mix them into grain bowls, toss them with pasta, or layer them in wraps. They also make a fantastic pizza or flatbread topping!

Conclusion

Garlic roasted vegetables are one of those go-to recipes I keep coming back to. They’re simple to prepare, packed with flavor, and endlessly adaptable. Whether I’m preparing them for a casual weeknight dinner or serving them alongside a holiday roast, they never disappoint.