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4.5 from 162 votes

Garlic Herb Roasted Vegetables

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!

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

Ingredients

  • 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

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

  • *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. 

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: 4Servings

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.