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Garlic Roasted Vegetables Recipe

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4.4 from 115 reviews

Garlic Roasted Vegetables is a vibrant, healthy side dish featuring a colorful mix of broccoli, carrots, bell pepper, zucchini, and red onion, all tossed with fragrant garlic, olive oil, and herbs, then roasted to tender perfection and finished with a splash of balsamic vinegar and a sprinkle of freshly grated Parmesan cheese. This easy-to-make recipe brings out the natural sweetness of the vegetables with a delicious caramelized edge, perfect as a light main or complementary side.

Ingredients

Vegetables

  • 2 cups broccoli florets
  • 1 cup carrots, sliced into thin rounds
  • 1 red bell pepper, cut into strips
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges

Seasonings and Garnish

  • 8 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1⁄4 cup freshly grated Parmesan cheese

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier.
  2. Prepare Vegetables: In a large mixing bowl, combine the broccoli florets, sliced carrots, red bell pepper strips, sliced zucchini, and red onion wedges.
  3. Season Vegetables: Add the minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper to the bowl with vegetables. Toss everything thoroughly until all pieces are evenly coated with oil and seasonings.
  4. Arrange on Baking Sheet: Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer to allow even roasting and caramelization.
  5. Roast Vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir the vegetables once halfway through cooking to promote even browning and tenderness.
  6. Add Balsamic Vinegar: Remove the baking sheet from the oven and drizzle the hot roasted vegetables with balsamic vinegar. Toss gently to coat all pieces with the tangy glaze.
  7. Serve: Transfer the vegetables onto a serving platter and sprinkle freshly grated Parmesan cheese on top. Serve immediately while warm for the best flavor and texture.

Notes

  • Cut vegetables uniformly to ensure even cooking.
  • Adjust herbs and seasoning according to your preference.
  • For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
  • Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
  • Adding balsamic vinegar at the end preserves its bright flavor without burning.

Find it online: https://forkvista.com/garlic-roasted-vegetables-recipe/