Garlic Herb Roasted Vegetables
These Garlic Herb Roasted Vegetables are a flavorful, colorful, and easy side dish that complements any meal perfectly!
Equipment
- Large baking sheet
- Mixing Bowl
- Spatula
- Sharp Knife
- Cutting Board
- Measuring Spoons
Ingredients
- 1 large red onion sliced
- 3 large carrots chopped
- 2 crowns broccoli chopped into florets
- 2 medium-sized yellow squash chopped
- 1 zucchini squash chopped
- 1 red bell pepper cut into matchsticks
- 6 Tbsp avocado oil divided
- 1 Tbsp dried herbs of choice
- 1 tsp garlic powder
- 1 tsp sea salt to taste
- 4 large cloves fresh garlic finely minced
Instructions
- Preheat your oven to 425°F (220°C) for optimal caramelization.
- Wash and chop all vegetables uniformly as described in the ingredient list.
- In a large mixing bowl, combine chopped vegetables. Drizzle with 4 tablespoons of avocado oil, add dried herbs, garlic powder, sea salt, and minced garlic. Toss to coat evenly.
- Spread the seasoned vegetables evenly on a large baking sheet in a single layer.
- Roast vegetables in the oven for 25-30 minutes until tender and slightly browned, stirring halfway through.
- After about 20 minutes, drizzle the remaining 2 tablespoons of avocado oil over the vegetables for extra flavor and moisture.
- Remove from oven and let cool slightly before serving. Enjoy as a side or in salads, grain bowls, or wraps.
Notes
- Ensure vegetables are cut to similar sizes for even roasting.
- Do not overcrowd the baking sheet to avoid steaming instead of roasting.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.