Go Back
–+ servings
crispy garlic roasted vegetables on baking sheet

Garlic Roasted Vegetables Recipe

These garlic roasted vegetables are the ultimate side dish with crispy edges, tender centers, and a rich garlicky flavor. A foolproof recipe ready in just 30 minutes that works with any seasonal vegetables.
No ratings yet
Print Pin
Course: Side Dish
Cuisine: American, Mediterranean
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 180kcal
Cost: $8

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Sharp Chef’s Knife
  • Large mixing bowl
  • Kitchen tongs
  • Garlic press

Ingredients

  • 2 large carrots cut into 1-inch pieces
  • 1 large zucchini sliced into half-moons
  • 1 red bell pepper cut into strips
  • 1 cup Brussels sprouts halved
  • 8 oz baby potatoes quartered
  • 1 medium red onion cut into wedges
  • 6 cloves garlic minced
  • 3 tablespoon olive oil extra virgin
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes optional
  • 0.25 cup Parmesan cheese grated, optional
  • 2 tablespoon fresh lemon juice optional
  • 2 tablespoon fresh parsley chopped, optional

Instructions

  • Preheat oven to 425°F and line a baking sheet.
  • Wash and chop vegetables into even-sized pieces.
  • Toss vegetables with olive oil, garlic, herbs, salt, and pepper.
  • Spread on baking sheet; roast 25–30 minutes, stirring halfway.
  • Add Parmesan, lemon juice, or parsley before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 180kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 290mg | Potassium: 720mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5600IU | Vitamin C: 95mg | Calcium: 90mg | Iron: 2mg