Garlic Herb Roasted Vegetables
User Reviews
4.5
Garlic Herb Roasted Vegetables
Description
Garlic Herb Roasted Vegetables combines a variety of fresh vegetables including red onion, carrots, broccoli, yellow squash, zucchini, and red bell pepper. These are coated with a mixture of avocado oil, dried herbs, garlic powder, sea salt, and fresh minced garlic. Roasting at 425°F allows the vegetables to soften and develop gentle caramelization on the edges while maintaining their structure. The addition of fresh garlic partway through roasting intensifies the aroma and flavor.
The result is a colorful medley with a savory, herbal profile that is both hearty and light. The method uses two baking sheets for even roasting and stirring midway to ensure consistent cooking. This vegetable side pairs well with various main courses for a balanced meal.
For best results, select vegetables with similar roasting times and adjust herbs according to preference. The recipe encourages tailoring dried herb blends to your taste, such as Italian seasoning or herbs de Provence, enhancing the dish's adaptability.
Ingredients
- 1 large red onion sliced
- 3 large carrot chopped
- 2 crowns broccoli chopped into florets
- 2 medium-sized yellow squash chopped
- 1 zucchini 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 salt to taste, sea salt
- 4 large cloves garlic finely minced, fresh
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
- Choose vegetables with similar roasting times for even cooking and adjust the quantity to 6 to 8 cups depending on needs.
- Use a combination of herbs such as basil, parsley, and oregano, or Italian seasoning, to customize flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 343kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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