Description
This easy, healthy side dish features a colorful mix of vegetables roasted with fresh garlic and olive oil until caramelized and crispy. It’s a versatile, crowd-pleasing recipe perfect for weeknight dinners or holiday spreads.
Ingredients
- 6 cups mixed vegetables, chopped to bite-sized pieces (broccoli florets, cauliflower florets, carrots, red bell pepper, zucchini, red onion)
- 5–6 cloves fresh garlic, finely minced or pressed
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried Italian herbs or herbes de Provence (optional)
- Juice from 1/2 lemon
- Optional add-ins: cherry tomatoes (add last 10 minutes), parmesan cheese (sprinkle after roasting), smoked paprika or red pepper flakes (for a spicy twist)
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Wash and dry all vegetables. Chop broccoli and cauliflower into bite-sized florets, slice carrots into 1/2-inch coins, chop zucchini into thick half-moons, slice bell pepper into 1-inch chunks, and cut red onion into wedges. Try to keep all pieces a similar size.
- Finely mince or press the garlic cloves.
- In a large mixing bowl, combine all chopped vegetables. Drizzle with olive oil, sprinkle with salt, pepper, dried herbs (if using), and add the minced garlic. Toss until everything is evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Do not overcrowd; use two sheets if necessary.
- Roast on the center rack for 25 minutes, stirring and flipping the vegetables after 15 minutes for even browning. If using cherry tomatoes, add them in the last 10 minutes.
- Remove from oven when vegetables are tender and caramelized (total roasting time: 25–30 minutes). Immediately squeeze half a lemon over the veggies and, if desired, sprinkle with parmesan cheese.
- Taste and adjust seasoning as needed. Serve warm, straight from the sheet or transfer to a platter.
Notes
Cut vegetables to similar sizes for even roasting. Don’t overcrowd the pan—use two sheets if needed. For extra flavor, finish with fresh herbs or a sprinkle of parmesan. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot oven or skillet to restore crispiness. For a vegan version, omit parmesan. Recipe is naturally gluten-free and nut-free.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 120
- Sugar: 6
- Sodium: 350
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 14
- Fiber: 4
- Protein: 3
Keywords: garlic roasted vegetables, healthy side dish, sheet pan vegetables, vegan, gluten-free, easy roasted veggies, meal prep, vegetarian, weeknight dinner