Garlic Herb Roasted Vegetables
A colorful medley of roasted vegetables tossed in olive oil, garlic, and fresh herbs—crispy on the edges and bursting with flavor. A versatile, family-friendly side dish.
Ingredients
- 2 cups baby potatoes halved
- 1 zucchini sliced into half-moons
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion cut into wedges
- 2 cups carrots peeled and cut into sticks
- 4 tablespoons avocado oil divided
- 4 cloves garlic powder minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- salt and pepper to taste
- lemon juice optional, for finishing
- fresh parsley chopped, optional for garnish
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss baby potatoes, zucchini, bell peppers, red onion, and carrots with olive oil, garlic, rosemary, thyme, oregano, salt, and pepper.
- Spread vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 30–35 minutes, flipping halfway through, until vegetables are browned and fork-tender.
- Remove from oven and drizzle with lemon juice. Garnish with chopped fresh parsley, if desired.
Notes
Batch it for meal prep or a crowd by doubling the recipe. Make it more filling by adding chickpeas or sausage. Feel free to swap in other seasonal veggies like sweet potatoes, mushrooms, cauliflower, or Brussels sprouts.
Nutrition
Calories: 180kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 120mgPotassium: 620mgFiber: 5gSugar: 6gVitamin A: 9500IUVitamin C: 70mgCalcium: 50mgIron: 1.2mg
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