Garlic and Herb Roasted Vegetables
A nutritious and delicious dish packed with essential vitamins and minerals, perfect for pregnancy!
Equipment
- Baking tray
- Parchment paper or foil
- Large mixing bowl
- Knife and chopping board
- Measuring Spoons
- Oven
Ingredients
- 2 cups broccoli florets
- 1 cup carrot slices
- 1 cup bell peppers red, yellow, green, chopped
- 1 cup zucchini sliced
- 1 cup baby potatoes halved
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp rosemary chopped
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp paprika optional
- 1 tbsp lemon juice
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Prepare Veggies: Wash and chop all vegetables into bite-sized pieces.
- Seasoning Mix: In a large bowl, combine olive oil, minced garlic, oregano, thyme, rosemary, salt, pepper, and paprika.
- Coat Vegetables: Toss the veggies in the garlic-herb mixture, ensuring even coating.
- Arrange on Tray: Spread the vegetables in a single layer on the baking tray.
- Roast: Bake for 25-30 minutes, stirring halfway through for even roasting.
- Garnish & Serve: Drizzle with lemon juice before serving for extra flavor.
Notes
Serving Suggestion:
- Enjoy as a side dish with grilled protein.
- Mix with quinoa or brown rice for a balanced meal.
- Serve with a yogurt-based dip for added taste.
Health Benefits in Pregnancy:
- Boosts Immunity: Garlic contains antioxidants that help fight infections.
- Supports Digestion: Fiber-rich veggies prevent constipation.
- Regulates Blood Pressure: Olive oil and herbs help maintain healthy BP.
- Fetal Development: Broccoli and bell peppers provide folic acid and vitamin C.
- Reduces Inflammation: Herbs and garlic have anti-inflammatory properties.