Garlic Herb Roasted Vegetables

Name: Garlic Herb Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 large red onion; 3 large carrots; 2 crowns broccoli; 2 medium-sized yellow squash; 1 zucchini squash; 1 red bell pepper; 6 Tbsp avocado oil; 1 Tbsp dried herbs of choice*; ½ tsp garlic powder; 1 tsp sea salt; 4 large cloves fresh garlic

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4.5

162 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 Servings
Calories
343 kcal
Course
Side Dish
Cuisine
American

Garlic Herb Roasted Vegetables

Tyler Espinosa

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Infusing veggies with fresh garlic and dried herbs and roasting them in the oven will turn even the pickiest eater into a roasted vegetable fanatic! Make this easy healthy vegetable side dish for weeknight meals or for special occasions alike!

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Ingredients

Servings

1 large red onion sliced
3 large carrots chopped
2 crowns broccoli chopped into florets
2 medium-sized yellow squash chopped
1 zucchini squash chopped
1 red bell pepper cut into match sticks
6 Tbsp avocado oil divided
1 Tbsp dried herbs of choice*
½ tsp garlic powder
1 tsp sea salt to taste
4 large cloves fresh garlic finely minced

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
Mix 4 tablespoons of the avocado oil with the dried herbs, garlic powder and sea salt until well-combined.
Chop the vegetables and transfer them to a large mixing bowl. Pour the avocado oil-herb mixture over the vegetables and toss until the vegetables are well coated in oil and seasoning.
Spread the vegetables evenly over two large baking sheets, keeping the vegetables in a single layer (it’s okay if they overlap a little bit, but for best results, avoid them stacking on top of each other).
Bake in the preheated oven for 20 minutes.
While the vegetables are roasting, stir together the remaining two tablespoons of avocado oil with the garlic. Pour half of this mixture over each baking sheet and give the vegetables a stir.
Put the vegetables back into the oven and bake another 8 to 10 minutes, or until veggies reach desired done-ness.
Serve with your choice of entree and enjoy!
Note: if after the first 20 minutes, the broccoli is looking a bit charred, pull just the broccoli off of the baking sheet and re-incorporate it into the roasted veggies after they have finished baking.

Notes

*I use 1 teaspoon of dried basil, 1 teaspoon of dried parsley, and 1 teaspoon of dried oregano. You can also go with 1 tablespoon of Italian seasoning or herbs de Provence.
Use 6 to 8 cups of any vegetables you like for this recipe. For the best results, pick vegetables that have a similar roasting time.