I love making garlic herb roasted potatoes and veggies when I want a simple, colorful side dish that feels both hearty and wholesome. Roasting brings out the natural sweetness of the vegetables while the garlic and herbs add a rich, savory flavor. It’s one of those reliable recipes I turn to when I need something easy that pairs with almost anything.
Why You’ll Love This Recipe
I love how effortless this recipe is. I just chop, season, and roast everything on one pan. The oven does most of the work while I focus on the rest of the meal.
I also appreciate how versatile it is. I can switch up the vegetables based on what I have on hand, and it still turns out delicious. The crispy edges on the potatoes and the tender roasted veggies make every bite satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds baby potatoes, halved
2 carrots, sliced
1 red bell pepper, chopped
1 zucchini, sliced
1 cup broccoli florets
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional for garnish)
Directions
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I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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I place the halved potatoes, carrots, bell pepper, zucchini, and broccoli in a large mixing bowl.
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In a small bowl, I mix the olive oil, minced garlic, oregano, thyme, rosemary, salt, and black pepper.
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I pour the seasoned oil over the vegetables and toss everything until evenly coated.
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I spread the vegetables in a single layer on the prepared baking sheet, making sure they aren’t overcrowded.
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I roast for 30–40 minutes, stirring halfway through, until the potatoes are golden brown and fork-tender.
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I garnish with fresh parsley before serving if I want an extra touch of freshness.
Servings and timing
This recipe makes about 4–6 servings as a side dish.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
I sometimes add red onion wedges for a deeper roasted flavor. Sweet potatoes can replace regular potatoes for a slightly sweeter twist.
When I want extra crispiness, I sprinkle a little grated Parmesan cheese over the vegetables during the last 10 minutes of roasting. For a bit of heat, I add a pinch of red pepper flakes to the seasoning mix.
I also enjoy using fresh herbs instead of dried ones when I have them available. It gives the dish an even brighter flavor.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I spread the vegetables on a baking sheet and warm them in a 375°F (190°C) oven for about 10–15 minutes until heated through and slightly crisp again. I avoid microwaving when possible because it softens the crispy edges.
FAQs
Can I use different vegetables?
Yes, I often swap in vegetables like cauliflower, Brussels sprouts, green beans, or asparagus depending on what I have in my kitchen.
How do I make the potatoes extra crispy?
I make sure to cut them evenly, spread them in a single layer, and avoid overcrowding the pan. A hot oven and enough oil also help create crisp edges.
Can I prepare this ahead of time?
I can chop the vegetables a day in advance and store them in the refrigerator. I prefer roasting them just before serving for the best texture.
Do I need to peel the potatoes?
I usually leave the skins on because they add texture and flavor. If I prefer a smoother texture, I peel them before cutting.
Can I make this recipe vegan and gluten-free?
This recipe is naturally vegan and gluten-free as written. I just double-check any optional toppings, like cheese, if I want to keep it fully plant-based.
Conclusion
I find garlic herb roasted potatoes and veggies to be one of the easiest and most satisfying side dishes I can prepare. It’s colorful, flavorful, and incredibly adaptable. Whenever I need a dependable, crowd-pleasing addition to a meal, I make this recipe and enjoy every perfectly roasted bite.
