Rosemary Garlic Roasted Vegetables Everyone Loves
Colorful roasted vegetables tossed in garlic and olive oil, baked until crispy and golden. A wholesome, easy side dish full of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
2 carrots, peeled and sliced
1 head broccoli, cut into florets
1 small head cauliflower, cut into florets
1 zucchini, sliced
1 red bell pepper, chopped
1 red onion, chopped
4 garlic cloves, minced
3 tbsp olive oil
1 tsp Italian seasoning
Salt and black pepper, to taste
Optional: chopped parsley or parmesan for garnish
Instructions
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Preheat oven to 425°F (220°C).
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Wash, dry, and chop vegetables into similar-sized pieces.
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In a large bowl, toss vegetables with garlic, olive oil, seasoning, salt, and pepper.
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Spread in a single layer on a parchment-lined baking sheet.
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Roast for 25–30 minutes, stirring once halfway through.
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Remove from oven and top with fresh herbs or parmesan, if desired.
Notes
Use two baking sheets if needed to avoid overcrowding. Add green beans or mushrooms for variety.