Garlic Roasted Vegetables Recipe

If you are looking for an easy and super tasty side dish try this garlic roasted vegetables recipe. There is so much delicious flavor when you roasted vegetables in the oven and you can serve them with so many main dishes. And you can use this vegetarian dish in other recipes so it’s very versatile too.

You might also like these easy curried carrots recipe!

One of my favorite ways to prepare veggies is to roast them. So when I have an abundance of veggies in my refrigerator I oven make this easy garlic roasted vegetables recipe. It’s a great way to use up what you got and create a healthy and delicious side dish.

Plus these roasted veggies are very versatile. You can eat them as a side dish one night and then mix them in a pasta, rice, quinoa or couscous the next night for a vegetarian meal. You can also make a roasted vegetable pizza or flatbread with them. I personally have even eaten them in a salad and made a soup with them.

So if you are looking for a delicious side dish recipe to try that is also healthy and easy try these oven roasted vegetables which have such delicious garlic flavor. It’s the perfect side dish for weeknight dinners.

Recipe ingredients and substitutions.

I used a few simple ingredients and then all my veggies. All you need is olive oil, fresh garlic cloves, dried thyme, salt and black pepper. The vegetables I used were cauliflower, broccoli florets, carrots, peppers, onions, mushrooms, zucchini squash and radishes. I love the colors as well as the flavors of this combination of vegetables. Note I have only use fresh vegetables and never made this with frozen veggies.

Veggies
Below you can see what I selected. You can use any kinds of veggies you want. Other good veggies to try are green beans, eggplant, grape or cherry tomatoes, parsnips, celery, snap peas, baby potatoes, butternut squash, sweet potatoes etc. Just note if you use your favorite veggies that you cut them in uniform pieces so they all cook evenly.

Note I use radishes because they are a healthy vegetable substitute for potatoes and are low carb. Turnips are another low carb substitute.

Spices
All I used for spices were salt, black pepper, dried thyme and fresh garlic. I like this combination but other herbs to try was dried rosemary, Italian seasoning, herbs de Provence or really and spice blend you like. You can use fresh herbs as a garnish if you want. IF you want to use them as a substitute for the dried spices, the rule of thumb is 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs.

And for the fresh garlic you can also use garlic powder as a substitute. One clove of fresh garlic equals ¼ tsp garlic powder.

Other seasonings to try are hot pepper flakes for a little heat or for more flavor try some grated parmesan cheese. I often use a little parmesan and toss it with the olive oil for a bit more flavor. But honestly the basic recipe is great as it is.

How to make this easy garlic roasted vegetables recipe.

Step 1: Preheat oven to 400°F. Get out a large baking tray or baking dish and spray with nonstick cooking spray and set aside. You can also cover the cookie sheet with parchment paper if you want or a piece of sprayed aluminum foil. I did not though.

Step 2: Select your vegetables for roasting and chop them into bite sized pieces. It’s best when they are uniform in size. I use my veggie chopper for most of the veggies so I know they are uniform in size.

Sturdier ones like root veggies will take longer to cook then softer veggies like zucchini so make sure the heartier ones are uniform and bite sized.

Step 3: Get out a large bowl and add all of the chopped vegetables, olive oil, spices and crushed fresh garlic. Mix well then spread out in a single layer on the prepared baking sheet. Try not to have them overlap if you can.

Step 4: Set the tray in the preheated oven and bake for 30-40 minutes until the veggies are nice and golden brown. They should be cooked through but if not just set them back in for 5-10 minutes checking them once in a while. Roasting time may vary.

I don’t like to mix them half way because I like them to caramelized on the bottom but you can mix them half way if you want.

And that is all there is to it. I like to serve this as a side dish but I also make a batch for meal prep eat and eat for an easy vegetarian lunch during the week. Below I’ll have more ideas of how you can use this recipe. If you want you can garnish with herbs like fresh parsley, fresh rosemary, basil, thyme, etc.

Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

What to serve with roasted vegetables.

I usually serve this as a savory side dish with a meaty main dish to make it more of a meal. Below are a few of my favorite recipes for main dishes that use other cooking methods and they don’t require a hot oven. So you can make them separately.

• cheesy chicken breast (air fryer)
• balsamic marinated or blue cheese marinated flank steak (grilled)
• Greek chicken or Greek lamb roast (slow cooker)
• marinated pork kebabs (air fryer)
• keto Salisbury steak or parmesan crusted chicken (stovetop)

Different ways you can use leftover roasted vegetables.

As I mentioned above I like to eat these as is for lunch or as a side dish with a meaty main dish. However I have also used them in a delicious couscous salad, in a warm quinoa salad, and even a low carb flatbread recipe. I’ve also made a salad with goat cheese.

You can also use them in soup or mix with rice or pasta to make a vegetarian main dish. Add some toasted pine nuts or grated cheese to add even more flavor.

I hope you liked this quick garlic roasted vegetables recipe. As I’ve said it’s something that I make often because it’s an easy and healthy side dish. Also I truly love the flavor. Plus you can do so much with it and it goes great with just about any protein main dish.

And if you are looking for more easy and quick vegetable dish, here’s my collection of 17 vegetable side dishes. Enjoy!

The nutritional information for one serving is 136 calories / 9.5g fat / 11.8g carbs / 3.6g fiber / 2.8g protein = 8.2g net carbs