Roasted Vegetables with Garlic & Herbs
Colorful medley of roasted sweet potato, carrots, bell peppers, and green beans tossed with garlic and fresh herbs. A versatile side dish or light lunch.
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Ingredients
Instructions
- 1
Preheat oven to 400°F
- 2
Chop all vegetables into bite-sized pieces
- 3
Mince garlic and chop fresh herbs
- 4
Toss vegetables with olive oil, garlic, herbs, salt, and pepper
- 5
Spread on a baking sheet in a single layer
- 6
Roast for 25-30 minutes, stirring halfway through
- 7
Vegetables should be tender and lightly caramelized
- 8
Serve hot or at room temperature
Health Benefits
Eliminates gluten, making it ideal for those with celiac disease, gluten sensitivity, or digestive concerns. May reduce inflammation and bloating.
Plant-based meal that's cholesterol-free and rich in fiber, phytonutrients, and antioxidants. Supports heart health and sustainable nutrition.
Protein-rich without meat, providing fiber, vitamins, and minerals from plant sources. Supports a sustainable and ethical eating approach.
Free from lactose and dairy proteins, supporting digestive comfort and reducing inflammation. Great for those with lactose intolerance or dairy sensitivity.
Nutrition Facts
Recipe Info
15 minutes
30 minutes
easy
3