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Garlic Herb Roasted Vegetables
4.5 from 162 votes

Garlic Herb Roasted Vegetables

This Garlic Herb Roasted Vegetables recipe features a colorful mix of red onion, carrots, broccoli, yellow squash, zucchini, and red bell pepper, all tossed in a seasoned avocado oil blend. Roasted at a high temperature, the vegetables develop tender textures with a subtle garlic aroma and herb-infused seasoning. This preparation makes a versatile side dish that complements a variety of entrees while offering a balance of earthiness and mild sweetness.

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

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

    Cup of Yum
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Mix 4 tablespoons of the avocado oil with the dried herbs, garlic powder and sea salt until well-combined.
  3. 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.
  4. 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).
  5. Bake in the preheated oven for 20 minutes. 
  6. 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.
  7. Put the vegetables back into the oven and bake another 8 to 10 minutes, or until veggies reach desired done-ness.
  8. Serve with your choice of entree and enjoy!
  9. 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

Serving 1of 4 Calories 343kcal (17%) Carbohydrates 32g (11%) Protein 10g (20%) Fat 22g (34%) Fiber 13g (52%) Sugar 10g (20%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 343

% 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.