Roasted Garlic and Herb Vegetables

Summary

Alright, let me tell you – there’s nothing like the smell of Roasted Garlic and Herb Vegetables wafting through your home. It’s like a warm, earthy hug for your senses. Seriously, if you haven’t tried this yet, you’re in for a treat. Here’s a no-nonsense guide to whip up this mouth-watering dish.

What You’ll Need for your Roasted Garlic and Herb Vegetables

• Broccoli florets, about 3 cups (say, 710 ml)
• Carrots, give ’em a slice until you have 2 cups (that’s 473 ml)
• Brussels sprouts, halved until you’ve got 1 cup (that’s around 237 ml)
• 5 garlic cloves, get ’em all chopped up nice and tiny
• Olive oil, a good 2 tbsp (like 30 ml)
• Rosemary, dried, about 1 tsp (5 ml)
• Thyme, dried, another 1 tsp (5 ml)
• Salt and pepper, well, as much as you feel like!

Total Time: 40 minutes, I promise.

Hey, This Will Feed: 4 hungry souls.

Nutritional Stuff (Per Serving)

• Calories: 150
• Protein: 5g
• Carbs: 20g
• Fiber: 6g
• Sugars: 5g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: Roughly 150mg

instructions for a perfect Roasted Garlic and Herb Vegetables

1. Fire up that oven! Get it to a roaring 425°F (220°C).
2. Veggie Party! Mix broccoli, carrots, sprouts, and garlic in a big ol’ bowl. Splash in that olive oil so everything’s dancing in it.
3. Herb it up: Now, throw in the rosemary, thyme, salt, and pepper. Give it a good shake and shimmy so everything’s friends.
4. Onto the Stage: Spread them out on a baking tray. No crowding, please!
5. Roasting Time: Into the oven they go for 25-30 mins. Give ’em a stir halfway so nobody feels left out. Once they’re golden and singing, they’re ready.
6. Dinner’s Ready! Bring ’em out and onto a plate.

Pro Tips

1. Want a zing? Lemon zest is your friend.
2. Swap in and out veggies as you like. It’s your kitchen!
3. Fresh herbs work too. Just use a bit more since they’re not as in-your-face as dried ones.

Serving Ideas

• What to Pair: Try these veggies with some grilled chicken or perhaps a fish fillet.
• Add a Drizzle: Balsamic reduction. Trust me.
• Got Leftovers? They make killer salad toppings. Cold, crunchy, yum!
• Reheat Trick: Best in the oven, keeps them crispy!

There you have it! Dive into the world of Roasted Garlic and Herb Vegetables and watch the magic happen. Happy cooking!

ROASTED GARLIC AND HERB VEGETABLES

Alright, let me tell you – there’s nothing like the smell of Roasted Garlic and Herb Vegetables wafting through your home. It’s like a warm, earthy hug for your senses. Seriously, if you haven’t tried this yet, you’re in for a treat. Here’s a no-nonsense guide to whip up this mouth-watering dish.

5 from 1 vote

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Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

ROASTED GARLIC AND HERB VEGETABLES

Amount per Serving

Calories

150

% Daily Value*

Fat

 

7

g

11

%

Sodium

 

150

mg

7

%

Carbohydrates

 

10

g

3

%

Fiber

 

6

g

25

%

Sugar

 

5

g

6

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Broccoli florets about 3 cups (say, 710 ml)
• Carrots give ’em a slice until you have 2 cups (that’s 473 ml)
• Brussels sprouts halved until you’ve got 1 cup (that’s around 237 ml)
• 5 garlic cloves get ’em all chopped up nice and tiny
• Olive oil a good 2 tbsp (like 30 ml)
• Rosemary dried, about 1 tsp (5 ml)
• Thyme dried, another 1 tsp (5 ml)
• Salt and pepper well, as much as you feel like!

Instructions

• Fire up that oven! Get it to a roaring 425°F (220°C).
• Veggie Party! Mix broccoli, carrots, sprouts, and garlic in a big ol’ bowl. Splash in that olive oil so everything’s dancing in it.
• Herb it up: Now, throw in the rosemary, thyme, salt, and pepper. Give it a good shake and shimmy so everything’s friends.
• Onto the Stage: Spread them out on a baking tray. No crowding, please!
• Roasting Time: Into the oven they go for 25-30 mins. Give ’em a stir halfway so nobody feels left out. Once they’re golden and singing, they’re ready.
• Dinner’s Ready! Bring ’em out and onto a plate.

Notes

PRO TIPS

Want a zing? Lemon zest is your friend.

Swap in and out veggies as you like. It’s your kitchen!

Fresh herbs work too. Just use a bit more since they’re not as in-your-face as dried ones.

SERVING IDEAS

What to Pair: Try these veggies with some grilled chicken or perhaps a fish fillet.

Add a Drizzle: Balsamic reduction. Trust me.

Got Leftovers? They make killer salad toppings. Cold, crunchy, yum!

Reheat Trick: Best in the oven, keeps them crispy.