Name: Garlic Herb Roasted Potatoes and Veggies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb baby potatoes, halved or quartered; 3 carrots, peeled and cut into sticks or coins; 2 bell peppers, sliced into strips; 2 cups broccoli florets (or cauliflower); 2 medium zucchini, sliced into half-moons; 4 tablespoons olive oil, divided; 3 cloves garlic, minced (or 1 teaspoon garlic powder); 1 teaspoon dried rosemary or 1 tablespoon fresh; 1 teaspoon dried thyme or 1 tablespoon fresh; 1 teaspoon dried parsley or 1 tablespoon fresh; Salt and freshly ground black pepper, to taste; Optional: fresh lemon juice, grated Parmesan, or red pepper flakes for garnish

A hearty, flavorful medley of roasted potatoes and mixed vegetables tossed in garlic, herbs, and olive oil—simple to prepare and perfect as a comforting, colorful side dish.

Why You’ll Love This Recipe

I love how this recipe turns everyday vegetables into a standout dish with minimal effort. The combination of garlic and aromatic herbs gives every bite a burst of flavor, and roasting brings out the natural sweetness of the veggies. It’s flexible, vibrant, and works with any main course—from grilled meats to plant-based entrees.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

baby potatoes, halved or quartered
carrots, peeled and cut into sticks or coins
bell peppers, sliced into strips
broccoli florets (or cauliflower)
zucchini, sliced into half‑moons
olive oil
garlic, minced (or garlic powder)
dried or fresh rosemary
dried or fresh thyme
dried or fresh parsley
salt and freshly ground black pepper
optional finish: fresh lemon juice, grated Parmesan, or a sprinkle of red pepper flakes

Directions

I preheat my oven to 425 °F (220 °C) and line a large baking sheet with parchment paper.
I group the firmer vegetables (potatoes and carrots) separately from the softer ones (bell peppers, broccoli, zucchini).
I toss the potato‑carrot mix with olive oil, garlic, rosemary, thyme, parsley, salt, and pepper until evenly coated, then spread them on one side of the baking sheet.
I give the firmer vegetables a head start in the oven for about 15 minutes.
Meanwhile, I toss the bell peppers, broccoli, and zucchini in olive oil, garlic, salt, and pepper.
I add the softer vegetables to the pan and roast everything together for another 15–20 minutes, tossing halfway through so each side gets golden and tender.
I check that the potatoes are fork‑tender and the veggies are lightly crisped on the edges.
I pull the pan from the oven and, if desired, squeeze fresh lemon juice, sprinkle Parmesan, or add red pepper flakes before serving.

Servings and timing

Serves 4–6 as a side.
Prep time: 10 minutes
Cook time: 30–35 minutes (including staging for different vegetables)
Total time: approximately 40–45 minutes

Variations

Mediterranean: I add cherry tomatoes and olives in the last 5 minutes, then finish with crumbled feta and fresh oregano.
Spicy: I toss in a pinch of smoked paprika or chili flakes with the seasoning blend.
Autumn harvest: I swap in sweet potatoes, Brussels sprouts, or butternut squash for the veggies.
Vegan cheesy: I sprinkle nutritional yeast over the veggies after roasting for a cheesy depth without dairy.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I lay them on a baking sheet and warm at 375 °F (190 °C) for about 10 minutes, tossing halfway to re-crisp. I also sometimes reheat in an air fryer at 350 °F (175 °C) for 4–5 minutes for extra crisp edges.

FAQs

How do I prevent the vegetables from becoming soggy?

I make sure to dry them thoroughly after washing, give them plenty of space on the baking sheet, and roast at a high temperature so they crisp up nicely.

Can I use frozen vegetables instead?

I prefer fresh vegetables because they roast better. If I use frozen, I thaw and pat them completely dry first, though they may not brown as well.

What’s the best way to adapt this for a large crowd?

I use multiple baking sheets or roast in batches. I also adjust cooking times slightly if the pan is crowded.

Which herbs go best with this blend?

I love rosemary, thyme, and parsley for their classic pairing, but oregano, basil, or even tarragon work well depending on the flavor profile I’m going for.

Can I roast these ahead of time?

Yes—I roast, cool completely, and store in the fridge. Before serving, I reheat in the oven or air fryer to freshen them up. The flavors often get even better the next day.

Conclusion

These garlic herb roasted potatoes and veggies are my go-to side dish—easy, flavorful, and endlessly customizable. They elevate any meal with their golden edges and aromatic warmth, and they’re just as good as leftovers.