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Garlic Herb Roasted Potatoes and Veggies

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Garlic herb roasted potatoes and veggies is a colorful, hearty side dish packed with savory flavor. Roasting enhances the natural sweetness of the vegetables while garlic and dried herbs create crispy edges and tender, perfectly seasoned bites.

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Place the halved potatoes, carrots, bell pepper, zucchini, and broccoli in a large mixing bowl.
  3. In a small bowl, combine olive oil, minced garlic, oregano, thyme, rosemary, salt, and black pepper.
  4. Pour the seasoned oil over the vegetables and toss until evenly coated.
  5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
  6. Roast for 30–40 minutes, stirring halfway through, until the potatoes are golden brown and fork-tender.
  7. Garnish with chopped fresh parsley before serving if desired.

Notes

  • Cut vegetables evenly to ensure consistent cooking.
  • Avoid overcrowding the pan to achieve crisp edges.
  • Add red onion wedges for deeper roasted flavor.
  • Substitute sweet potatoes for a sweeter variation.
  • Sprinkle grated Parmesan cheese during the last 10 minutes for extra crispiness (omit for vegan).
  • Add a pinch of red pepper flakes for heat.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispness.

Nutrition

Find it online: https://recipesbyliza.com/garlic-herb-roasted-potatoes-and-veggies/