Garlic Roasted Vegetables Recipe

Why You’ll Love This Recipe

This recipe is quick, healthy, and incredibly versatile. The combination of garlic and olive oil enhances the vegetables’ flavors, while roasting gives them a slightly caramelized edge. It’s perfect for weeknight dinners, meal prep, or holiday gatherings since it pairs beautifully with proteins like chicken, beef, or fish. Plus, it’s customizable with whatever vegetables you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 red onion, roughly diced

• 1 red bell pepper, roughly diced

• 1/2 lb fresh broccoli, cut into small florets

• 1 yellow squash, cut into 1/2-inch slices

• 1 zucchini squash, cut into 1/2-inch slices

• 3 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

Directions

1. Preheat the oven to 425˚F.

2. Place all chopped vegetables in a large bowl.

3. Add olive oil, minced garlic, garlic powder, salt, and black pepper. Toss until the vegetables are evenly coated.

4. Spread the vegetables in a single layer on a large baking sheet.

5. Roast in the oven for 15–20 minutes or until vegetables are tender and lightly browned.

6. Remove from oven and serve warm.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

• Add carrots, asparagus, or Brussels sprouts for a heartier mix.

• Sprinkle with Parmesan cheese before roasting for a cheesy twist.

• Use Italian seasoning or smoked paprika for added flavor.

• Drizzle with balsamic glaze after roasting for a tangy finish.

• Swap olive oil with avocado oil for a different depth of flavor.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat in the oven at 375˚F for 10 minutes to maintain crispness, or microwave for a quick option.

• Roasted veggies can also be enjoyed cold in salads or grain bowls.

FAQs

Can I make this recipe ahead of time?

Yes, you can chop the vegetables and prepare them in advance. Roast just before serving for the best flavor and texture.

Can I use frozen vegetables?

Yes, but fresh vegetables roast better. If using frozen, make sure to thaw and pat them dry before roasting.

How do I keep roasted vegetables from getting soggy?

Spread them out in a single layer on the baking sheet and avoid overcrowding. This allows them to roast instead of steam.

Can I roast vegetables at a lower temperature?

You can, but they won’t caramelize as well. 425˚F gives the best roasted texture and flavor.

Which vegetables roast the fastest?

Zucchini and squash cook quickly, while root vegetables like carrots or potatoes take longer. Cut them smaller to cook evenly.

Can I add protein to this dish?

Yes, you can add diced chicken, sausage, or tofu to roast alongside the vegetables for a complete meal.

How can I make this recipe spicy?

Add red pepper flakes, cayenne pepper, or a drizzle of hot sauce before roasting.

What’s the best pan for roasting vegetables?

A large rimmed baking sheet works best, allowing space for even roasting.

Can I double the recipe?

Yes, but use two baking sheets so the vegetables aren’t overcrowded. Rotate pans halfway through cooking.

Do I need to peel the vegetables?

No, most vegetables roast well with the skin on. Just wash them thoroughly before chopping.

Conclusion

Garlic roasted veggies are a healthy, flavorful, and versatile side dish that pairs beautifully with countless meals. Quick to prepare and easy to customize, this recipe is perfect for busy weeknights or family dinners. With their tender texture and roasted garlic flavor, these vegetables will quickly become a household favorite.