Oven Garlic Roasted Vegetables: An Easy, Healthy Side Dish

Sometimes the simplest recipes are the most delicious. Oven Garlic Roasted Vegetables are the perfect example—a beautiful, healthy side dish that is so easy to make and pairs with virtually any main course.1 Roasting brings out the natural sweetness of vegetables, giving them a wonderfully tender interior and a deliciously caramelized exterior.2

This recipe is a no-fuss, one-pan wonder that requires minimal effort and delivers maximum flavor. With a simple drizzle of olive oil, a sprinkle of salt, pepper, and garlic, you can transform a handful of fresh vegetables into a savory, vibrant, and satisfying dish that everyone will love.

Oven Garlic Roasted Vegetables

Easy Healthy Side Dish Recipe

Yields: 4-6 servings

Prep time: 10 minutes

Cook time: 25-30 minutes

Ingredients

  • 2 cups broccoli florets

  • 2 cups chopped carrots (about 3-4 carrots)

  • 1 large bell pepper, chopped (any color)

  • 1 red onion, cut into wedges

  • 1 cup cubed zucchini

  • 3 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 teaspoon dried oregano (or Italian seasoning)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Instructions

1. Prepare the Vegetables & Preheat Oven

  1. Preheat Oven: Preheat your oven to 400°F (200°C).

  2. Chop Veggies: Wash and chop all the vegetables into roughly the same size (about 1-inch pieces). This is key for even cooking.

2. Season and Roast

  1. Combine: In a large bowl, combine the chopped broccoli, carrots, bell pepper, red onion, and zucchini.

  2. Toss: Add the olive oil, minced garlic, oregano, salt, and black pepper. Toss until all the vegetables are evenly coated.

  3. Spread on Pan: Spread the seasoned vegetables in a single, even layer on a large, rimmed baking sheet. Do not overcrowd the pan. If needed, use a second baking sheet.

3. Bake

  1. Roast: Bake for 25-30 minutes, or until the vegetables are tender and the edges are golden brown and slightly caramelized.

  2. Stir: For even browning, you can stir the vegetables halfway through the cooking time.

4. Serve

  • Serve the roasted vegetables immediately, either as a side dish or as a topping for grain bowls or salads.

Pro-Tips for a Perfect Roast

  • Don't Overcrowd the Pan: This is the most important tip. If the vegetables are too crowded, they will steam instead of roast, and you'll end up with a soggy result. Use two baking sheets if necessary.

  • Cut Uniformly: Cutting the vegetables into similar-sized pieces ensures they all cook in the same amount of time.

  • The Right Oil: Olive oil works best for roasting, but you can also use avocado oil or any oil with a high smoke point.3

  • Customize It! Feel free to use your favorite vegetables. Cauliflower, Brussels sprouts, sweet potatoes, and asparagus are all great for roasting. Just be aware that some vegetables (like potatoes) will need a longer cooking time.

  • The Final Touch: For extra flavor, a squeeze of fresh lemon juice or a sprinkle of fresh parsley after roasting can make a huge difference.