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Garlic Herb Roasted Vegetables

Garlic Herb Roasted Vegetables

Garlic Herb Roasted Vegetables - a delicious and healthy side dish that pairs well with any main entrée.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 343 kcal

Equipment

  • Oven
  • Mixing Bowl
  • baking sheets

Ingredients
  

Vegetables

  • 1 large red onion sliced
  • 3 large carrots chopped
  • 2 crowns broccoli chopped into florets
  • 2 medium-sized yellow squash chopped
  • 1 medium-sized zucchini squash chopped
  • 1 large red bell pepper cut into match sticks

Seasoning

  • 6 tablespoon avocado oil divided
  • 1 tablespoon dried herbs of choice
  • ½ teaspoon garlic powder
  • 1 teaspoon sea salt to taste
  • 4 large cloves fresh garlic finely minced

Instructions
 

Preparation Steps

  • Preheat the oven to 425 degrees Fahrenheit.
  • Mix 4 tablespoons of the avocado oil with the dried herbs, garlic powder and sea salt until well-combined.
  • Chop the vegetables and transfer them to a large mixing bowl. Pour the avocado oil-herb mixture over the vegetables and toss until the vegetables are well coated in oil and seasoning.
  • Spread the vegetables evenly over two large baking sheets, keeping the vegetables in a single layer.
  • Bake in the preheated oven for 20 minutes.
  • While the vegetables are roasting, stir together the remaining two tablespoons of avocado oil with the garlic. Pour half of this mixture over each baking sheet and give the vegetables a stir.
  • Put the vegetables back into the oven and bake another 8 to 10 minutes, or until veggies reach desired done-ness.
  • Serve with your choice of entree and enjoy!
  • Note: if after the first 20 minutes, the broccoli is looking a bit charred, pull just the broccoli off of the baking sheet and re-incorporate it into the roasted veggies after they have finished baking.

Notes

I use 1 teaspoon of dried basil, 1 teaspoon of dried parsley, and 1 teaspoon of dried oregano. You can also go with 1 tablespoon of Italian seasoning or herbs de Provence. Use 6 to 8 cups of any vegetables you like for this recipe. For the best results, pick vegetables that have a similar roasting time.

Nutrition

Serving: 1servingCalories: 343kcalCarbohydrates: 32gProtein: 10gFat: 22gFiber: 13gSugar: 10g
Keyword dairy-free, easy roasted veggies, garlic herb roasted vegetables, Gluten-Free, healthy side dishes, Keto, paleo, roasted vegetables recipe, the best roasted vegetables recipe, Vegan, vegetable side dishes, whole30
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