Roasted Garlic and Herb Vegetables

Roasted Garlic and Herb Vegetables is a great way to get some really good veggies onto the holiday table!  Roasting really brings out the flavor of the cauliflower and broccoli.

Put it all together with some tender but "meaty" mushrooms and some crisp carrots and then top it off with the terrific blend of seasonings and you have a dish fit for a king.

Try the roasted garlic and herb veggies at your next holiday meal or dinner party. We thin you'll love 'em!

Roasted Garlic and Herb Vegetables


3 or 4 (about 8 oz.) large carrots, cleaned and diced
1 or 2 ( about 8 oz.)large heads of broccoli cut into florets
1 ( about 8 oz.)large head of cauliflower cut into florets
1/2 pkg. (about 6 oz.) of white mushrooms, cleaned and halved
6 garlic cloves, minced
1 tsp. of ground red pepper
1 Tbsp. of paprika
1 Tbsp. of basil
1 tsp. of garlic powder
2 tsp. of oregano
2 tsp. of onion powder
2 tsp. sea salt
Cooking spray / grapeseed or olive oil

How we make it

Preheat oven to 450 degrees. Place vegetables in large
mixing bowl, includinng the diced garlic. Spray a large
roasting pan with cooking spray and spread the veggies
in the pan.

In a small bowl, combine all of the spices and sea salt.
Spray veggies lightly with cooking spray or brush with oil.
Sprinkle the vegetables with the spice mixture.
Roast for
8 to 10 minutes, or until veggies begin to brown. Serve hot.

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