| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 183 | 11g | 2g | 20g |
| sugars | fibre | protein | salt |
| 10g | 5g | 3g | 0.4g |
Why I Love French Garlic and Herb Roasted Vegetables
I find a particular joy in the simplicity of Garlic and Herb Roasted Vegetables. It’s a French inspired dish loaded with a bright medley of vegetables, punctuated with the robust flavour of garlic and fresh herbs. The result renders an explosion of tastes, reminiscent of a stroll through a bustling New York City green market.
Drawn from the Heart of French Cuisine
The French culinary influence is undeniable in this dish. This recipe pays homage to the iconic French Chef Julia Child, who reveled in celebrating vegetables as more than mere sides. Her richness in character and flavors infiltrates my creation with its tiers of herbs and fresh ingredients.
A Symphony of Flavours
Roasting each vegetable to perfection brings out their natural sweetness, while the minced garlic integrates a pungent, appetizing tang. The herbs, sprouting fresh rosemary, thyme, and parsley offer a garden-like freshness rounded off with a sprinkling of sea salt and cracked black pepper. This blend of flavors is the culinary equivalent of hearing a well-conducted orchestra, where each individual taste plays beautifully in harmony with the others.
Considering versatility, this Garlic and Herb Roasted Vegetable recipe pairs splendidly with a variety of proteins. A succulent Rosemary Roasted Chicken would serve as a satisfying complement, as would a hearty Pan-Seared Steak. It even shines bright when served as a standalone vegetarian meal.
What You’ll Need
- 6 cloves of garlic, minced
- ¼ cup of extra virgin olive oil
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fresh thyme, chopped
- 1 tablespoon of fresh parsley, chopped
- 1 teaspoon of sea salt
- ½ teaspoon of fresh ground black pepper
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 6 medium carrots, peeled and cut into 1-inch pieces
- 1 large zucchini, cut into 1-inch pieces
- 1 yellow squash, cut into 1-inch pieces
- 12 Brussels sprouts, halved
- 1 large red onion, cut into 1-inch pieces
Method
Step One:
Preheat your oven to 425°F (220°C). While the oven is heating, prepare your vegetables by cutting them into 1-inch pieces. Remember to remove the seeds from the bell peppers, peel the carrots, and halve the Brussels sprouts.
Step Two:
Meanwhile, combine the minced garlic, chopped rosemary, thyme, and parsley in a large mixing bowl. Add the sea salt and fresh ground black pepper to this herb mixture.
Step Three:
Slowly pour the extra virgin olive oil into the herb and garlic mixture while stirring to combine everything evenly. Ensure all the ingredients are well mixed.
Step Four:
Add your cut vegetables to the bowl with the garlic and herb oil mixture. Toss well to ensure the vegetables are completely coated with the mixture. It’s important that all vegetables are evenly coated to ensure they roast well and absorb all the flavors.
Step Five:
Spread out the coated vegetables evenly on a baking sheet. Make sure none of the vegetables are on top of each other to ensure they all roast evenly.
Step Six:
Place the tray in your preheated oven and roast the vegetables for about 25-30 minutes or until they are lightly caramelized and tender. Make sure to stir the veggies at least once during the cooking period for even roasting.
Step Seven:
Remove the roasted vegetables from the oven and let them cool for a few minutes before serving. Enjoy your Garlic and Herb Roasted Vegetables as a delicious and healthy side dish.
