Garlic-Infused Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A flavorful roasted vegetable dish featuring garlic and a mix of root vegetables, perfect for providing nutrients during cold recovery. This mediterranean-inspired vegetarian (gluten free) ready in about 45 minutes pairs peeled and smashed garlic cloves, olive oil, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and cut into 1-inch chunks carrot
• 2 medium, peeled and cut into 1-inch chunks parsnip
• 1 large, seeded and cut into 1-inch pieces red bell pepper
• 6, peeled and smashed garlic cloves
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 2 large peeled and chunked carrots, 2 medium peeled and chunked parsnips, 1 large chopped red bell pepper, and 6 smashed garlic cloves.
2. Step 2: Drizzle 3 tbsp olive oil over the vegetables, sprinkle 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat all pieces evenly.
3. Step 3: Spread vegetables in a single layer on a baking sheet and roast for 30-35 minutes, stirring halfway through, until edges are golden and vegetables are tender.
4. Step 4: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving warm.