Can I use frozen vegetables?

You can, but fresh vegetables roast better because they contain less moisture. Frozen veggies may turn softer rather than crispy.

How do I make Garlic Roasted Vegetables vegan?

Simply skip the Parmesan cheese or use a dairy-free alternative.

Absolutely. Chop the vegetables up to a day ahead and store them in the refrigerator until ready to roast.

Thyme and rosemary are classic choices, but oregano, Italian seasoning, or parsley also taste wonderful.

Usually, the pan is overcrowded or the oven temperature is too low. Give those veggies some space to roast properly.

Tender, colorful Garlic Roasted Vegetables tossed with garlic, herbs, balsamic vinegar, and Parmesan cheese for an easy healthy side dish.

Scale

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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Add broccoli, carrots, bell pepper, zucchini, and red onion to a large bowl.
Toss vegetables with garlic, olive oil, thyme, rosemary, salt, and pepper until coated.
Spread vegetables evenly on the baking sheet in a single layer.
Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
Remove from oven and drizzle with balsamic vinegar. Toss gently.
Sprinkle with Parmesan cheese and serve warm.

Add red pepper flakes for extra heat.

Great served over rice, quinoa, or pasta.

Swap in Brussels sprouts, cauliflower, or sweet potatoes if desired.

Store leftovers in the refrigerator for up to 3 days.

Garnish with chopped parsley for added freshness.