Garlic Herb Roasted Veggies

Garlic Herb Roasted Veggies: The Effortless Side That Steals the Show

Some recipes are simple because they have to be. Others are simple because they should be—and roasted vegetables definitely fall into that second category.

This Garlic Herb Roasted Veggies recipe is a go-to for busy weeknights, cozy Sunday dinners, or anytime you need a vibrant, flavorful side dish that basically cooks itself. It’s the kind of dish that reminds you how good vegetables can be when treated right: roasted until golden, slightly crispy on the edges, and tossed with a garlicky herb blend that brings everything to life.

The best part? You can use whatever veggies you have on hand—this recipe is endlessly flexible. Think of it as a method more than a strict set of rules.

🥕 Why You’ll Love This Recipe

Flavor-packed thanks to fresh garlic, herbs, and a high-heat roast

Naturally healthy — full of fiber, nutrients, and color

Meal prep-friendly — great warm or cold, and holds up well for days

Customizable with any mix of seasonal vegetables you love

🧄 Garlic Herb Roasted Veggies Recipe

Ingredients:

1 zucchini, sliced into half-moons

1 bell pepper, chopped

1 red onion, sliced

1 cup broccoli florets

1 cup carrots, sliced

3 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

Optional: fresh parsley or basil for garnish

Optional: a squeeze of lemon juice for brightness

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

Prep the veggies: Wash and chop your vegetables into uniform, bite-sized pieces to ensure even roasting.

Season: In a large bowl, toss the vegetables with olive oil, garlic, dried herbs, salt, and pepper until well coated.