Roasted with olive oil and garlic

Roasted with olive oil and garlic recipe videos

This is a simple, flavorful preparation method where vegetables—most commonly potatoes, broccoli, or cauliflower—are tossed with olive oil, garlic, and herbs, then roasted until tender and golden. It's a staple technique in Mediterranean cuisine, particularly Italian and Greek cooking, where it highlights the natural sweetness of the vegetables. The dish is celebrated for its minimal ingredients and maximum flavor.

🍽️ Nutrition at a glance

This dish is generally moderate in fat, primarily from the heart-healthy monounsaturated fats in olive oil, and is a good source of dietary fiber and vitamins like Vitamin C and K. A typical serving of roasted vegetables with olive oil and garlic contains approximately 150-200 calories.

Nutrition breakdown

Calories	180 kcal
Protein	3 g
Carbs	18 g
Fat	11 g
Fiber	4 g
Sugar	5 g
Sodium	20 mg
Vitamin C	45 mg
Vitamin K	30 mcg
Potassium	350 mg
Manganese	0.3 mg
Vitamin B6	0.2 mg
Folate	40 mcg
Iron	1.2 mg
Magnesium	25 mg

Per 1 cup (150 g) of roasted mixed vegetables (e.g., potato, broccoli, bell pepper) · estimated, varies by recipe

💡 What's interesting

Culturally, roasting with olive oil and garlic is a foundational technique in the Mediterranean diet, which is renowned for its health benefits. Nutritionally, the combination of olive oil and garlic is unique as both contain potent anti-inflammatory and antioxidant compounds, such as allicin in garlic and oleocanthal in extra virgin olive oil.