Best 7 Garlicky Roasted Vegetables Recipes

**Roasted Vegetables with Garlic: A Medley of Flavors and Textures**

Roasted vegetables are a delectable and versatile dish that can be enjoyed as a side dish or a main course. This recipe collection offers a variety of roasted vegetable recipes, each bursting with flavor and goodness. From classic roasted garlic vegetables to unique takes on this timeless dish, there's something for every palate. With a symphony of colors, textures, and aromas, these roasted vegetable recipes will elevate your culinary repertoire and make you a master of this simple yet extraordinary cooking technique.

Here are our top 7 tried and tested recipes!

GARLIC PARMESAN ROASTED VEGETABLES

Garlic Parmesan Roasted Vegetables image

Provided by Melissa Sperka

Categories Side Dish

Time 55m

Number Of Ingredients 12

Ingredients

1 medium head of cauliflower (core removed and florets separated)
4 cups broccoli florets
1 lb baby carrots
1 medium red onion (cut into thin wedges)
1/3 cup olive oil
1/3 cup grated Parmesan cheese plus 2 Tbsp (divided)
4 medium garlic cloves (minced)
1 1/2 tsp garlic salt
1 tsp dry Italian seasoning
black pepper or red pepper flakes to taste
2 Tbsp melted butter
1 Tbsp chopped fresh Italian parsley

Steps:

Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
Spread in a single layer on the baking sheets.
Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
Immediately drizzle with the melted butter.
Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.

Nutrition Facts : ServingSize 1 cup, Carbohydrate 18 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 820 mg, Fiber 6 g, Sugar 7 g, Calories 245 kcal

ROASTED VEGETABLES WITH SMASHED GARLIC

Roasted Vegetables with Smashed Garlic image

Fall is the perfect time for oven roasted vegetables! These easy roasted vegetables are tossed in a delicious hummus vinaigrette for the perfect side.

Provided by Holly Nilsson

Categories Side Dish

Time 1h

Number Of Ingredients 12

Ingredients

8 cups vegetables
3 tablespoons olive oil (divided)
1 tablespoon parsley (or rosemary)
salt and pepper (to taste)
10 cloves garlic (peeled)
½ cup Sabra Hummus (classic flavor)
1 teaspoon parsley
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoons honey
1 tablespoon water
2 teaspoons white wine vinegar

Steps:

Preheat oven to 400°F.
Mix vinaigrette ingredients and refrigerate.
Toss garlic with 1 tablespoon of olive oil and salt and pepper to taste. Wrap garlic cloves in a single layer of foil.
Toss vegetables with remaining olive oil, herbs, salt and pepper. Place vegetables and garlic wrapped foil on a parchment lined pan.
Roast vegetables 45-60 minutes or until tender and garlic is soft, golden, and sweet.
Slightly smash garlic with a fork, toss with hot vegetables and drizzle with hummus vinaigrette. Toss if desired and serve immediately.

Nutrition Facts : Calories 162 kcal, Carbohydrate 12 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Sodium 119 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

GARLICKY ROASTED VEGETABLES

Garlicky Roasted Vegetables image

This is one of our favorite recipes for garlic roasted vegetables. Easy to make and very wholesome.

Provided by grithcel

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 small head broccoli, cut into florets
1 medium red onion, quartered
1 medium red potato, thinly sliced
1 small red bell pepper, sliced
1 small orange bell pepper, sliced
8 each fresh green beans, halved
3 sprouts Brussels sprouts, cut into thirds
2 medium fresh mushrooms, sliced
5 cloves garlic, peeled
1 teaspoon ground black pepper
½ teaspoon salt, or to taste
⅛ teaspoon fresh lemon juice
3 tablespoons olive oil, or to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 21.8 g, Fat 10.7 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 324.1 mg, Sugar 4.7 g

ROASTED MIXED VEGETABLES

Roasted Mixed Vegetables image

Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.

Provided by Melissa Clark

Categories vegetables, side dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
2 tablespoons extra-virgin olive oil, plus more for serving
1 1/4 teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)
1 cup whole-milk Greek yogurt
1 to 2 garlic cloves, finely grated or minced
1 tablespoon extra-virgin olive oil
Pinch each salt and freshly ground black pepper

Steps:

Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

OVEN-ROASTED VEGETABLES WITH GARLIC

Oven-Roasted Vegetables with Garlic image

Categories Garlic Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

6 parsnips, peeled, halved crosswise, then lengthwise
6 carrots, halved crosswise, then lengthwise
6 shallots, peeled, cut in half
2 medium-size red onions, peeled, each cut into 8 wedges
1 large head garlic, separated into cloves, peeled
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter, melted

Steps:

Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

SHEET PAN ROASTED VEGETABLES

Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories Side Dish Vegetables Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

GARLIC ROASTED WINTER VEGETABLES

Garlic Roasted Winter Vegetables image

These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare. -Donna Lamano, Olathe, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 medium carrots
1 medium turnip
1 medium parsnip
1 cup cubed red potatoes
1 cup cubed peeled butternut squash
3 whole garlic bulbs, cloves separated and peeled
3 shallots, quartered
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.

Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

To ensure even roasting, cut vegetables into uniform-sized pieces. Smaller vegetables like cherry tomatoes can be roasted whole.
Use a variety of vegetables for a more colorful and flavorful dish. Some good options include broccoli, carrots, zucchini, and potatoes.
Toss the vegetables with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
Roast the vegetables at a high temperature (400°F or higher) for a shorter amount of time. This will help them to retain their nutrients and vibrant color.
If the vegetables start to brown too quickly, cover them with foil or parchment paper.
Once the vegetables are roasted, let them cool slightly before serving. This will make them easier to handle and will also allow the flavors to meld together.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With a little planning, you can have a delicious and nutritious roasted vegetable dish on the table in no time.