Garlic Roasted Vegetables
A simple and satisfying dish featuring fresh vegetables tossed with garlic and olive oil, perfect for any meal.
Ingredients
Vegetables
- 4 cups Your favorite vegetables (broccoli, bell peppers, carrots, zucchini) Feel free to substitute with asparagus or sweet potatoes.
Seasoning
- 4 cloves Minced garlic Use fresh for best flavor; garlic powder can be a substitute.
- 2 tablespoons Olive oil Can also use sesame oil for an Asian twist.
- to taste teaspoon Salt Season to your preference.
- to taste teaspoon Pepper Adjust according to taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Rinse and chop your chosen vegetables into bite-sized pieces, ensuring they are fairly uniform for even cooking.
- In a large bowl, toss the vegetables with minced garlic, a generous drizzle of olive oil, salt, and pepper to ensure they’re well-coated.
Roasting
- Spread the vegetable mixture out in a single layer on a baking sheet to allow them to roast instead of steam.
- Roast the vegetables for about 20-25 minutes, stirring halfway through for even browning.
- Serve warm and enjoy!
Notes
These roasted vegetables can be served as a side dish, over quinoa for a vegetarian meal, or as salad toppings. Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or a skillet to maintain texture.