| Prep: 20 mins | Cook: 35 mins – 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 14g | 2g | 15g |
| sugars | fibre | protein | salt |
| 9g | 4g | 2g | 0.2g |
There’s something undeniably special about the recipe for Chive and Garlic Roasted Vegetables. It’s a considerable departure from the traditional Italian-American recipes, that characterized my life in New Jersey, but the essence of simplicity and spotlight on fresh, whole ingredients runs in a parallel line with my culinary inheritance. This heartwarming dish is a celebration of flavors as it masterfully combines a vibrant selection of vegetables with an aromatic fusion of chive, garlic, and thyme.
Nutrition Hiding in Colors
The Chive and Garlic Roasted Vegetables recipe is brimming with an assortment of vegetables including robust carrots, zesty red bell peppers, mellow yellow squash, and the subtly flavored zucchini. Each of these vegetables come with their unique nutrients. For example, carrots are incredibly high in vitamin A. Not to mention, the red bell peppers are packed with vitamin C, while both zucchini and yellow squash offers a decent amount of fiber and vitamins. Simply put, this array of colors on your plate is a straightforward way of introducing diverse nutrients into your meal.
A Touch of Italian influence
Despite its deviation from the familiar taste of meatballs and spaghetti, this recipe shares the Italian knack for highlighting the produce’s natural flavors. What did come from my grandparents’ kitchen were dishes that allowed each ingredient to shine – whether it was the vine-ripened tomatoes in the marinara or the peppers and onions in the sausage and peppers. That same philosophy extends to this dish, where each vegetable emerges from the oven deeply caramelized, their flavors concentrated and their textures perfected. I find that it pairs beautifully with a simple roast chicken or a well-cooked steak.
Many people think of this recipe as a side dish, but I, inspired by the outdoors hiking and the versatility of Italian cooking, often make it a standalone lunch. It is filling, nutritious, and leaves you feeling very satisfied. To me, it’s the ideal food price for balancing pleasure with health. It’s a symbol that you don’t have to compromise flavor when choosing to eat healthily. And it’s in that ethos where my love for this recipe truly lies.
What You’ll Need
- 4 large carrots, peeled and cut into 1-inch pieces
- 2 red bell peppers, cored and cut into 1-inch pieces
- 1 yellow squash, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh chives
- 4 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Method
Step One
Preheat your oven to 425 degrees F (220 degrees C).
Step Two
Take a large mixing bowl and add the carrots, red bell peppers, yellow squash, and zucchini. Mix them well.
Step Three
Now add the chopped fresh thyme, chopped fresh chives, and minced garlic to the bowl. Toss all the ingredients to combine.
Step Four
Drizzle the vegetables with extra-virgin olive oil, then sprinkle the vegetables with salt and freshly ground black pepper to taste.
Step Five
After the vegetables are well coated, spread them out in a single layer on a large baking sheet.
Step Six
Roast the vegetables in the preheated oven for about 20-25 minutes until they are tender and lightly browned. You can stir the vegetables once or twice during roasting to ensure that they cook evenly.
Step Seven
Remove from the oven, check for seasoning and add more if needed, then serve your Chive and Garlic Roasted Vegetables hot. Enjoy this healthy and flavorful dish!
