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Garlic Herb Roasted Potatoes and Veggies

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A colorful and hearty mix of roasted baby potatoes and vegetables, tossed in garlic, herbs, and olive oil, perfect as a versatile and comforting side dish for any occasion.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

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

Instructions

  1. Preheat oven to 425 °F (220 °C) and line a large baking sheet with parchment paper.
  2. Group potatoes and carrots in one bowl, and bell peppers, broccoli, and zucchini in another.
  3. Toss potatoes and carrots with 2 tablespoons olive oil, garlic, rosemary, thyme, parsley, salt, and pepper. Spread on one side of the baking sheet.
  4. Roast for 15 minutes.
  5. Meanwhile, toss remaining vegetables with 2 tablespoons olive oil, garlic, salt, and pepper.
  6. Add them to the pan and continue roasting all vegetables for 15–20 more minutes, tossing halfway through.
  7. Check that potatoes are fork-tender and edges are golden.
  8. Optional: drizzle with lemon juice, sprinkle Parmesan or red pepper flakes before serving.
  9. Transfer to a serving platter and enjoy warm.

Notes

  • Dry vegetables thoroughly to prevent sogginess.
  • Space vegetables on the baking sheet to promote even roasting and crisping.
  • Adjust herb mix to taste—oregano and basil also work well.
  • Leftovers keep in the fridge for up to 4 days and reheat well in oven or air fryer.
  • Can be made ahead and reheated before serving.

Nutrition

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