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+ servings
roasted vegetables on a pan

Easy Garlicky Roasted Vegetables

Delicious tender veggies are roasted in your oven for a perfect side dish to chicken, beef, pork or seafood.
Course Side Dish
Cuisine Vegetables
Keyword roasted vegetables, roasted veggies,
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 139kcal
Author Lisa Grant


  • 2 Cups cauliflower florets
  • 2 medium zucchini, sliced
  • 1 Red or yellow pepper cored, seeded and cut into two inch slices
  • 10 ounces mushrooms sliced in half
  • 2 Green onions chopped
  • 3 Tablespoons olive oil
  • 1 Tablespoon chopped garlic
  • 1 Teaspoon sea salt
  • ½ teaspoon black pepper


  • Preheat oven to 400 degrees.
  • Line a large baking pan with foil or parchment paper.
  • In a large bowl, toss the veggies with olive oil and garlic. Spread out on the baking pan. Sprinkle with salt and pepper.
  • Roast for about 25 minutes or until they are tender and cooked to your liking. Turn once in between cooking.


Calories: 139kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 421mg | Potassium: 591mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4225IU | Vitamin C: 55mg | Calcium: 29mg | Iron: 1mg