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Garlic roasted vegetables including broccoli, cauliflower, carrots, and bell peppers on a sheet pan with golden caramelized edges and fresh parsley garnish

Garlic Roasted Vegetables

Broccoli, cauliflower, carrots, and bell peppers tossed in olive oil, fresh garlic, and herbs then roasted until golden and caramelized. A simple, nutritious side dish ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups broccoli florets cut into even-sized pieces
  • 2 cups cauliflower florets cut into even-sized pieces
  • 2 cups carrots sliced into rounds or diagonals, about 0.25 inch thick
  • 1 medium red bell pepper chopped into 1-inch pieces
  • 1 medium yellow bell pepper chopped into 1-inch pieces
  • 4 tbsp olive oil
  • 4 cloves garlic minced
  • salt to taste
  • black pepper to taste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Large baking sheet
  • Large mixing bowl
  • Parchment paper (optional)

Method
 

  1. Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper or leave unlined for crispier edges.
  2. Wash and chop the broccoli, cauliflower, carrots, and bell peppers into similar-sized pieces for even roasting.
  3. Add all chopped vegetables to a large bowl. Drizzle with olive oil, add the minced garlic, salt, pepper, oregano, and thyme. Toss until every piece is well coated.
  4. Spread the vegetables in a single layer on the baking sheet. Do not crowd the pan. Use two pans if needed.
  5. Roast at 425 degrees F for 25 to 30 minutes, flipping once halfway through, until edges are golden brown and broccoli tips are slightly crispy.
  6. Remove from the oven, top with fresh chopped parsley, and serve right away.

Notes

Cut all vegetables to similar sizes for even cooking. Do not overcrowd the pan or vegetables will steam instead of roast. Store in an airtight container for up to 4 days. Reheat in a 375 degree oven for 10 minutes for best texture. Thaw and dry frozen vegetables completely before roasting.