Garlic Herb Roasted Vegetables are that picture perfect side dish to go alongside any main entrée. Loaded with flavor, even those who swear they don’t like vegetables will love it!
It has been a minute since I’ve posted a recipe for roasted vegetables. I promise, I’m still over-the-moon attracted to them!
Truth be told, when I roast vegetables, I still follow the same method I shared in my Crowd-Pleasing Roasted Vegetables recipe several years ago.
You how it goes…you find something you enjoy and you glue yourself to it forever and ever amen. Or at least I do. Resistant to change this one is.
I figured I’d dress up my classic recipe for roasted vegetables in a new outfit with the simple addition of fresh garlic and dried herbs.
WOW what a difference fresh garlic makes!
I often add garlic powder to my vegetables, but fresh is always just so much better.
The one caveat to this recipe is the garlic must be added part-way into the roasting process. I’ve found that if I add it from the beginning, it tends to get very brown and nearly burns.
For some people, the extra char adds a nice flavor but for others, there is that sweet spot between perfectly cooked flavorful garlic and overdone.
This to say, taking the extra step of adding the fresh garlic when the vegetables have 10 or so minutes left in the oven is the sweet spot for that perfect garlic flavor.
Which Vegetables To Use for Roasted Vegetables:
Most hearty vegetables work well for roasting. Think: potatoes, summer squash, winter squash, onions, root vegetables (carrots, beets, parsnips, turnips, etc), broccoli, cauliflower, cabbage, brussels sprouts, peppers, bok choy, etc.
Vegetables that require about the same amount of time for cooking are good to pair together. In this sense, roasting root vegetables, winter squash and/or potatoes together is always a great idea because they all require more time to bake than say zucchini and broccoli.
All of that said, I usually roast vegetables that have a lower bake time together – zucchini, yellow squash, carrots, broccoli, and bell pepper are my typical go-tos.
Follow the recipe I laid out below for my method, or choose your vegetables based on your own preference. Just note that heartier vegetables like potatoes and winter squash will require about 5 to 10 minutes longer.
This recipe is good for 6 to 8 cups of chopped vegetables. If you scale that up or down, you’ll need to adjust the amount of oil, salt, and/or garlic you use.
In addition to making these veggies for guests, I also like baking a huge batch for meal prep to enjoy for lunch or dinner throughout the week.
How to Make Garlic Herb Roasted Vegetables:
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 entrée 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.
Remember, you can always change up the veggie selection based on taste and season. Just be sure to increase the bake time by 5 to 10 minutes if you use heartier vegetables.
That’s it! You know have the golden ticket to making the best roasted veggies each and every time!
More Veggie Side Dishes:
- Apple Cider Glazed Roasted Carrots with Rosemary
- Balsamic Roasted Vegetables Recipe
- Creamy Cauliflower Casserole
- Roasted Celery Root with Carrots, Parsley and Dill
- Brussels Sprout Chopped Salad with Warm Bacon Vinaigrette
- Healthy Green Bean Casserole
Enjoy these Garlic Herb Roasted Vegetables with all your favorite entrées!!
Garlic Herb Roasted Vegetables
Ingredients
- 1 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 cloves fresh garlic finely minced
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
Nutrition
