Oven Roasted Vegetables with Garlic is a delicious and healthy addition to any meal. This blog post shows you how to make a simple vegetable dish pop with the flavor of roasted garlic. I've included a recipe for roasting broccoli, cauliflower, and carrots with garlic.
To enhance the flavor of your roasted vegetables with garlic, start by trimming and chopping your vegetables. Toss them with olive oil or melted butter, salt, and pepper.
Add whole or roughly chopped garlic before spreading the mixture on a baking sheet. As the vegetables roast, the garlic will caramelize.
I roast vegetables with garlic cloves all the time. Roasting vegetables is a great way to make them taste amazing without too much effort. The vegetables get crispy on the outside and remain tender on the inside.
The high heat caramelizes the natural sugars in the vegetables, making them taste sweeter and richer.
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Why Is Garlic Healthy?
According to Spice World, California growers of organic garlic, there are so many health benefits of garlic.
Not only does garlic enhance the flavor of your dishes, but it has been known to control blood pressure, boost the immune system, and it’s low-calorie! Packed with essential nutrients and antioxidants, Spice World garlic is a fantastic addition to any meal, supporting your well-being with bold flavor and healthful benefits.
Spice World
How To Peel Garlic
Begin by peeling the garlic. To peel garlic, place a clove under the flat side of a chef's knife and press down until lightly crushed. The skin will loosen and can be easily removed.
You can also place whole, unpeeled garlic cloves alongside the vegetables. Once roasted, the cloves will become soft and can be easily squeezed out of their skins after cooling.
Mash the soft garlic with the back of a fork and mix it with the vegetables for a rich, garlicky flavor.
The key is not to chop the garlic too small, as it could burn during roasting.
Easy Oven Roasted Vegetables with Garlic
Roasted cauliflower, broccoli, and carrots is a perfect side, salad topper, or healthy snack. Adding garlic to the recipe brings a deep, sweet flavor.
Easy to prepare, this dish is sure to become a staple in your kitchen.
What You Need
- Cauliflower
- Broccoli
- Carrots
- Garlic
- Olive Oil
- Kosher or coarse salt
- Black pepper
- Fresh thyme, parsley or basil for garnish
Recipe for Roasted Vegetable Medley
- Preheat your oven to 400°F and adjust the oven rack to the center position. Line a sheet pan with parchment paper.
- Cut the cauliflower and broccoli into florets and slice the carrots into ½-inch thick rounds. Place them in a large mixing bowl.
- Add the olive oil, salt, and pepper. Mix well with your hands to coat the surface of each piece.
- Spread the vegetables in a single layer on the baking sheet. Make sure they are not too crowded so they roast evenly.
- Place the baking sheet in the oven and roast for 25-30 minutes, or until the vegetables are soft and lightly browned. There is no need to stir or toss them.
- Remove the vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Top Tips For Roasting Vegetables
- Preheat Oven: Always preheat the oven to 400°F (200°C) for the best roasting.
- Uniform Size: Cut your vegetables into uniform pieces so they cook evenly.
- Garlic: Use whole peeled garlic cloves for the best results. You can also use chopped garlic, but be careful not to chop it too small as it could burn.
- Use High-Quality Oil: Toss the vegetables in high-quality olive oil or avocado oil for the best flavor and texture.
- Season Well: Don't be shy with seasoning your veggies. Use salt, pepper, and your favorite herbs or spices such as garlic powder, paprika, or Italian seasoning.
- Single Layer: Place the vegetables in a single layer on the baking sheet so they don't steam and get nicely roasted.
- Don't Overcrowd: Make sure the vegetables are not touching and are scattered with enough space on the baking sheet so they roast instead of steam.
- Garnish with Fresh Herbs: Add fresh thyme leaves or chopped parsley before serving for an extra burst of color and flavor.
The Best Vegetables To Roast Together
Try to get vegetables with similar water content. For example, roasting hard carrots with soft zucchini will never roast at the same time. By the time the carrots are roasted, the zucchini will be shriveled.
If you were to roast butternut squash and asparagus, the butternut squash requires more roasting time than thin asparagus. If roasted together, the asparagus will become too soft and limp.
Here are some good combinations that work well together:
- Cauliflower, Asparagus, and Carrots
- Cauliflower, Carrots, and Garlic
- Roasted Broccoli and Carrots
- Broccoli, Carrots and Parsnips
- Brussels Sprouts and Sweet Potatoes
- Cauliflower and Broccoli
- Red Onion and Butternut Squash
- Bell Peppers and Diced Zucchini
- Potatoes, Leeks and Broccoli
- Beets, Carrots, and Potatoes
Serving Suggestions
- Cheese: Sprinkle grated Parmesan over the vegetables in the last few minutes of roasting, or add a Mediterranean twist by crumbling feta cheese over the cooked vegetables.
- Served with a Garlic Yogurt Dip: Combine Greek yogurt with minced garlic, lemon juice, and herbs for a savory dip.
- Mixed into a Grain Bowl: Add the roasted vegetables to a bowl of quinoa or brown rice, along with your favorite protein and a light dressing.
- Garnished with Fresh Herbs: Finish with a sprinkle of fresh parsley, dill, or thyme.
- On a Bed of Greens: Serve the roasted vegetables over a bed of mixed greens, with olive oil and vinegar dressing.
- In a Wrap or Pita: Stuff the roasted veggies into a wrap or pita bread with hummus or tzatziki.
- Tossed with Nuts and Seeds: Add some crunch by sprinkling toasted nuts and seeds, like almonds or sesame seeds, on top.
- Heat: Add a pinch of red pepper flakes to the seasoning mixture for a bit of heat.
Baking Vegetables with Garlic
To prepare oven roasted vegetables with garlic, start by selecting a mix of your favorite vegetables such as cauliflower, broccoli, and carrots.
Chop the vegetables into uniform pieces then toss them with garlic cloves, olive oil, salt, and pepper until lightly coated.
My favorite combination is cauliflower, broccoli, and carrots. I've tried every combination and, of course, they're all very good, but the variety of textures and flavors between this trio is always a treat.
Roasted cauliflower, broccoli, and carrots is a dish that can easily be customized to suit your taste. Roasting brings out the best in these vegetables, enhancing their natural flavors and textures.
Whether you’re looking for a side dish, a salad addition, or a healthy snack, this roasted vegetable trio is sure to become a family favorite.
Enjoy the combination of crispiness, sweetness, and savory flavors, and get the numerous health benefits these vegetables have to offer.
More Healthy Recipes To Try
- Pan Seared Chuck Steak
- Roasted Mahi Mahi
- Mango Pico de Gallo
- How Long To Boil Cauliflower Florets
- Roasted Tiny Red Potatoes
- Blackened Swordfish
- Best Ways to Cook Fresh Carrots
- How to Steam Brussels Sprouts
FAQ
Cut all your vegetables into uniform sizes so that they cook evenly, spacing them nicely on the baking tray. Turning halfway through helps, too.
The best temperatures for roasting vegetables are in the range of 400-425°F (200-220°C). This temperature will allow them to caramelize, producing a nice, crispy coating on the outside.
Season those veggies up well with your favorite herbs, spices, salt, and pepper. Splash with balsamic vinegar or a sprinkle of Parmesan cheese before serving.
"📖 Recipe"
Oven Roasted Vegetables with Garlic
Ingredients
- ½ head cauliflower cut into florets
- 2 heads broccoli cut into florets
- 2-3 large carrots peeled and cut into ½-inch thick coins
- 6 cloves garlic peeled
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- fresh thyme parsley or basil can be used too for garnish
Instructions
- Preheat your oven to 400 °F and adjust the oven rack to the center position. Line a sheet pan with parchment paper.
- Cut the cauliflower and broccoli into florets and slice the carrots into half-inch-thick rounds. Place them in a large mixing bowl.
- Add the olive oil, salt, and pepper. Mix well with your hands to coat the surface of each piece.
- Spread the vegetables and garlic in a single layer on the baking sheet. Make sure they are not too crowded so they roast evenly.
- Place the baking sheet in the oven and roast for 25-30 minutes, or until the vegetables are soft and lightly browned. There is no need to stir or toss them.
- Remove the vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition
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