Garlic Roasted Vegetables – A Flavorful and Healthy Side Dish

Serving: These roasted vegetables pair well with grilled meats, seafood, or as a topping for grain bowls.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 375°F (190°C) for 10 minutes or in a skillet over medium heat until warmed through.
Freezing: Not recommended, as the vegetables may become mushy after thawing.
Variations
Add More Veggies: Try adding bell peppers, cherry tomatoes, or broccoli for extra color and nutrition.
Spice It Up: Sprinkle with red pepper flakes or a pinch of cayenne for a spicy kick.
Cheesy Twist: Top with grated Parmesan cheese after roasting for extra flavor.
Herb Swap: Instead of oregano, use thyme, rosemary, or Italian seasoning for a different aromatic touch.
FAQ
Can I use different vegetables?
Absolutely! This recipe is versatile, and you can mix in your favorite vegetables like Brussels sprouts, asparagus, or cauliflower. Adjust the roasting time as needed.

How do I make sure the vegetables roast evenly?
To ensure even roasting, cut the vegetables into similar-sized pieces and spread them out on the baking sheet so they’re not overcrowded.

Can I use fresh herbs instead of dried?
Yes! Fresh herbs like rosemary, thyme, or basil can be added after roasting for a fresh burst of flavor.

These Garlic Roasted Vegetables are a delicious, easy-to-make side dish that’s both healthy and satisfying. Enjoy them as part of your meal or on their own for a flavorful veggie boost!