Garlic Roasted Veggie Garden

Garlic Roasted Veggie Garden


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Perfectly roasted and buttery. The garlic taste is just right and creates an aromatic taste that pairs well with steak or chicken.

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Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

5 servings


  • 1½lbs small carrots, peeled
  • 1 zucchini, halved and sliced
  • ¼ red onion, halved and sliced
  • 4 cloves garlic, minced
  • 7 tablespoons butter
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

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Preheat the oven to 425F and grease a baking sheet. Melt the butter in a skillet and add the minced garlic. Cook for 3 minutes, or until slightly browned, making sure not to burn the garlic. Toss in the carrots, onion and zucchini, turn off the heat and mix until well coated. Arrange onto the baking sheet and bake for 25-30 minutes, or until the vegetables are tender. Season with more salt and pepper as needed.

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