Garlic Roasted Vegetables

Discover how to transform ordinary vegetables into a flavorful side dish with garlic, olive oil, and a blend of spices through roasting.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: American

Calories: 150

Main Ingredients

2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots) Feel free to mix in your favorite seasonal vegetables.
4 cloves garlic, minced Minced for better flavor infusion.
2 tablespoons olive oil (or avocado oil for a lighter twist) Adjust based on preference.
1 teaspoon dried oregano (or fresh if you have it) For aromatic enhancement.
½ teaspoon salt Adjust based on dietary needs.
¼ teaspoon freshly ground black pepper To taste.
1 tablespoon balsamic vinegar Optional for a tangy kick.

Optional Garnish

Preparation

Preheat your oven to 425°F (220°C) to ensure a quick roast.
Chop your chosen vegetables into even pieces, approximately 1-inch thick for even cooking.
In a large bowl, combine minced garlic, olive oil, oregano, salt, and pepper. Toss in your chopped vegetables and mix until they are well-coated.

Cooking

Spread the vegetables evenly on a baking sheet lined with parchment paper.
After about 10 minutes, remove the vegetables and drizzle with balsamic vinegar. Toss and return to the oven.
Allow them to roast for an additional 10-15 minutes until they are golden brown and tender.

Serving

Avoid overcrowding the baking sheet to prevent steaming. Leftovers can be stored in an airtight container in the fridge for up to four days.