Garlic Roasted Vegetable Mix Everyone Will Love
A vibrant medley of seasonal vegetables roasted with garlic, olive oil, and herbs until golden and tender—perfect as a side, light meal, or make-ahead dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
2 carrots, peeled and sliced
1 cup Brussels sprouts, halved
1 small head cauliflower, cut into florets
1 red bell pepper, sliced
1 red onion, chunked
1 zucchini, sliced into half-moons
3 garlic cloves, unpeeled
2 garlic cloves, minced
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme or rosemary
Instructions
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Preheat oven to 425°F.
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Wash, dry, and chop vegetables into even-sized pieces.
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Toss all vegetables with olive oil, minced garlic, herbs, salt, and pepper in a large bowl.
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Spread in a single layer on a parchment-lined baking sheet.
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Roast for 15 minutes, stir gently, then roast another 10–15 minutes until golden and tender.
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Squeeze roasted garlic out of skins and mix into vegetables or serve on the side.
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Taste and adjust seasoning before serving.
Notes
Add mushrooms or sweet potatoes as desired. Use two pans if needed to avoid crowding. Best served warm but also delicious at room temperature.