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ROASTED GARLIC AND HERB VEGETABLES

5 from 1 vote
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.
Print Recipe
Total Time 40 minutes
Servings: 4 people
Calories: 150
Ingredients Method Notes

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!

Method
 

  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.

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.