Description
Garlic Butter Roasted Vegetables is a colorful medley of fresh vegetables roasted until caramelized and tender, then tossed in a rich garlic butter sauce. This easy side dish pairs perfectly with any main course and makes eating your veggies absolutely irresistible.
Ingredients
Scale
For the Roasted Vegetables:
- 2 cups bell peppers, cut into 1-inch pieces (use red, yellow, or orange)
- 2 cups zucchini, cut into ½-inch half moons
- 1½ cups carrots, peeled and cut into ½-inch slices
- 1½ cups broccoli florets
- 1 cup red onion, cut into 1-inch wedges
- 1 cup mushrooms, quartered (cremini or button)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
For the Garlic Butter:
- 4 tablespoons unsalted butter
- 6-8 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Preheat Your Oven: Set your oven to 425°F (220°C). This high heat is crucial for achieving those beautiful caramelized edges. Position the oven rack in the center for even roasting. Line a large rimmed baking sheet with parchment paper if desired.
- Prepare the Vegetables: Wash and chop all your vegetables into roughly uniform sizes. Harder vegetables like carrots should be cut slightly smaller (about ½-inch) while softer vegetables like zucchini can be larger (¾ to 1-inch). This ensures everything cooks evenly. Pat vegetables dry with paper towels to remove excess moisture.
- Season the Vegetables: In a large mixing bowl, combine all the chopped vegetables. Drizzle with 3 tablespoons of olive oil, then sprinkle with salt, pepper, and Italian seasoning. Use your hands or a large spoon to toss everything together until every piece is evenly coated with oil and seasonings.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on your prepared baking sheet. This is critical – don’t overcrowd! The vegetables should have space between them. Overcrowding creates steam, which prevents browning. Use two baking sheets if necessary.
- Roast Until Golden: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through (around the 15-minute mark), remove the pan and use a spatula to flip and toss the vegetables. This ensures even browning on all sides. The vegetables are done when they’re tender and have golden-brown, slightly crispy edges.
- Make the Garlic Butter: While the vegetables are roasting, prepare your garlic butter. In a small saucepan over medium-low heat, melt the butter. Add the minced garlic, thyme, rosemary, and red pepper flakes if using. Cook gently for 2-3 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn golden. Don’t let it brown too much or it will taste bitter. Remove from heat.
- Combine Everything: When the vegetables are perfectly roasted, remove the baking sheet from the oven. Immediately drizzle the warm garlic butter over the hot vegetables. Use a spatula to toss everything together, ensuring all the vegetables are coated in that glorious garlic butter.
- Garnish and Serve: Transfer the vegetables to a serving platter or serve directly from the baking sheet for a rustic presentation. Garnish generously with fresh chopped parsley. Serve with lemon wedges on the side for anyone who wants a bright, citrusy finish.
Notes
- Vegetable Timing: Different vegetables have different cooking times. If combining very hard vegetables (like butternut squash or sweet potatoes) with softer ones (like cherry tomatoes), add the softer vegetables halfway through roasting.
- Don’t Skip the Flip: Tossing the vegetables halfway through ensures even caramelization and prevents burning on one side.
- Butter Temperature: Add the garlic butter to hot vegetables right out of the oven. The heat helps the butter coat everything evenly and keeps it liquid enough to distribute.
- Scaling: This recipe doubles or triples easily for larger gatherings. Just use multiple baking sheets and rotate their positions halfway through roasting.
- Crispier Vegetables: For extra crispy vegetables, roast at 450°F instead of 425°F, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: About 1½ cups (⅙ of recipe)
- Calories: 165
- Sugar: 6g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg