This Garlic Roasted Vegetables is a colourful and nutritious side dish that showcases the natural sweetness and textures of a variety of vegetables, all enhanced by the rich aroma of roasted garlic. A perfect accompaniment to any main course, this dish is not only easy to prepare but also versatile, allowing for the inclusion of seasonal vegetables to keep it fresh and exciting all year round. Roasting the vegetables brings out their inherent sugars, resulting in a caramelised exterior and a tender interior, with garlic adding a warm, aromatic depth of flavour.
Garlic Roasted Vegetables
Preparation Time and Servings:
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4 people
Ingredients List:
2 medium carrots, peeled and sliced
2 parsnips, peeled and sliced
1 small butternut squash, peeled, seeded, and cubed
1 red bell pepper, cut into pieces
1 yellow bell pepper, cut into pieces
1 red onion, cut into wedges
1 zucchini, sliced
10 cloves of garlic, peeled
3 tablespoons olive oil
Salt and pepper, to taste
2 teaspoons dried mixed herbs (such as thyme, rosemary, and oregano)
Fresh parsley, chopped for garnish
Equipment Needed:
Large baking sheet
Mixing bowl
Vegetable peeler
Knife
Spatula or tongs
Step-by-Step Instructions:
Preheat Oven: Preheat your oven to 200°C (400°F).
Prepare Vegetables: In a large mixing bowl, combine the carrots, parsnips, butternut squash, bell peppers, red onion, zucchini, and garlic cloves. Drizzle with olive oil, and season with salt, pepper, and mixed herbs. Toss until all the vegetables are evenly coated.
Roast: Spread the vegetables out in a single layer on a large baking sheet. Ensure they are not overcrowded to allow for even roasting.
Cook: Place the baking sheet in the oven and roast for 25-30 minutes, or until the vegetables are tender and caramelised on the edges. Halfway through the cooking time, use a spatula or tongs to turn the vegetables for even roasting.
Serve: Remove from the oven and transfer to a serving dish. Garnish with fresh parsley before serving.
Suggested Side Dishes:
Grilled chicken or fish
Quinoa or brown rice for a hearty vegetarian option
A simple mixed green salad
Common Mistakes/Points of Care:
Vegetable Size: Cut the vegetables into similar sizes for even cooking.
Overcrowding the Pan: Spread the vegetables in a single layer with some space between them to ensure they roast rather than steam.
Roasting Time: Adjust the time based on the size of your vegetable pieces and your oven's characteristics.
Nutritional Values (per serving):
Calories: 200 kcal
Protein: 3g
Carbohydrates: 30g
Fat: 9g
Saturated Fat: 1g
Sodium: 75mg
Fiber: 6g