Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 carrots, sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes for a little heat
Feel free to switch up the vegetables based on what you have on hand. Zucchini, squash, or even Brussels sprouts make great additions. And if fresh herbs aren’t available, dried ones will do in a pinch, just use about half the amount.
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the broccoli, cauliflower, bell peppers, carrots, and red onion.
- Drizzle the olive oil over the vegetables, and toss to coat them evenly. My kids love helping with this part—it’s messy, but fun!
- Add the minced garlic, thyme, rosemary, salt, and pepper to the bowl. Toss everything together until the vegetables are well coated with herbs and seasoning.
- Spread the vegetables in an even layer on the prepared baking sheet. Make sure they’re not too crowded, or they’ll steam instead of roast.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and have a lovely golden-brown color. Be sure to stir halfway through for even cooking.
- If you like a bit of heat, sprinkle on some red pepper flakes before serving.
The roasting time is perfect for a little kitchen cleanup or maybe even a quick dance party with the kids while you wait.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Herb Roasted Vegetables, recipe, cooking, food