Name: Garlic Herb Roasted Veggies
Prep time: 10 min
Cook time: 40 min
Ingredients: 1 lb 450g green beans, trimmed and halved; 1 lb 450g red potatoes, halved or quartered; 1 lb 450g carrots, scrubbed and cut into 2-inch pieces; 1 medium onion (peeled and quartered); 4 cloves garlic (minced); 3 tablespoons olive oil; 3/4 tablespoon dried oregano; 3/4 tablespoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon dried basil; Salt and freshly ground black pepper (to taste)

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Hey, friend! Let’s chat about a side dish that’s so good it might just steal the show: Garlic Herb Roasted Veggies. Picture a colorful medley of tender carrots, crispy potatoes, sweet bell peppers, and zucchini, all coated in a fragrant mix of garlic, fresh herbs, and olive oil, then roasted until golden and caramelized. This dish is bursting with flavor, super wholesome, and the kind of thing you’ll want to eat straight off the pan. It’s perfect for busy weeknight dinners, meal prep lunches, or even as a crowd-pleasing addition to your holiday table. I started making this recipe when I needed a no-fuss way to use up veggies in my fridge, and now it’s my go-to whenever I want something healthy, delicious, and easy. Let’s get roasting!

Why You’ll Love This Recipe

Ready in 40 minutes: From chopping to serving, you’ll have a vibrant, flavorful side dish in under an hour—ideal for busy evenings.
Bold, savory flavors: Garlic and fresh herbs like rosemary and thyme make every bite irresistible, with a touch of caramelized sweetness from roasting.
Healthy and versatile: Packed with nutrients, this dish is vegan, gluten-free, and low-carb, so it fits almost any diet.
Picky-eater approved: The crispy edges and familiar veggies make this a hit with kids and adults who might shy away from “healthy” food.
Minimal cleanup: One sheet pan is all you need, so you’re not stuck scrubbing dishes all night.
Endlessly customizable: Swap in your favorite veggies or herbs, adjust the seasoning, or add a sprinkle of cheese for extra flair.
Meal prep superstar: Roast a big batch, and you’ve got lunches or sides ready for the week that taste just as good reheated.

Ingredients You’ll Need

Here’s what you’ll need to make these mouthwatering roasted veggies. I’ve included notes to make your grocery run and prep a breeze:

Carrots (3 medium): Adds sweetness and crunch—use rainbow carrots for extra color if you’re feeling fancy.
Potatoes (1 lb, baby or Yukon Gold): Baby potatoes are great for quick prep; just halve them. Yukon Gold gives a creamy texture.
Bell peppers (2, any color): Red, yellow, or orange add sweetness and vibrancy. Skip green if you want a milder flavor.
Zucchini (1 medium): Soaks up the garlicky goodness and stays tender without getting mushy.
Red onion (1 medium): Brings a subtle sweetness when roasted—cut into wedges for the best texture.
Garlic (4–5 cloves): Fresh garlic is a must for that warm, savory depth. Mince it finely or use a garlic press.
Olive oil (¼ cup): Extra-virgin olive oil coats the veggies and helps them crisp up. Don’t skimp!
Fresh rosemary (1 tbsp, chopped): Adds a woodsy, aromatic note. Dried rosemary works too (use 1 tsp).
Fresh thyme (1 tbsp, chopped): Complements the rosemary with a lemony brightness. Dried thyme is fine (use 1 tsp).
Salt and pepper: To taste—be generous to bring out the veggies’ natural flavors.
Optional: Parmesan cheese (¼ cup, grated): Sprinkle on after roasting for a cheesy, umami kick.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Let’s get those veggies roasting! This recipe is super straightforward, and I’ll walk you through it like we’re cooking side by side. Grab a sheet pan and let’s make something delicious.

Step 1: Preheat and prep
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Chop your veggies into bite-sized pieces—aim for similar sizes so they cook evenly. Pro tip: Cut denser veggies like carrots and potatoes a bit smaller than softer ones like zucchini to ensure everything’s done at the same time.

Step 2: Season the veggies
In a large bowl, toss the carrots, potatoes, bell peppers, zucchini, and red onion with the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Make sure every piece is well coated. Note: Don’t be afraid to use your hands to mix—it’s the best way to get that seasoning evenly distributed.

Step 3: Spread on the pan
Spread the veggies in a single layer on the prepared baking sheet. Avoid overcrowding—if the pan’s too full, the veggies will steam instead of roast. Use two pans if needed. Heads-up: Give the veggies some breathing room for those crispy, caramelized edges.

Step 4: Roast to perfection
Roast for 30–35 minutes, flipping the veggies halfway through with a spatula to ensure even cooking. They’re done when the potatoes are fork-tender and the edges are golden and slightly crispy. Tip: If you want extra caramelization, crank the oven to broil for the last 2 minutes—but watch closely to avoid burning!

Step 5: Add a finishing touch
Remove the pan from the oven and taste for seasoning—add a pinch more salt or pepper if needed. If you’re using Parmesan, sprinkle it over the hot veggies and let it melt for a minute. Serve straight from the pan or transfer to a pretty platter for extra flair. Note: Fresh herbs like parsley or a squeeze of lemon juice can add a bright pop if you want to get fancy.

Helpful Tips

These garlic herb roasted veggies are already a home run, but here are some bonus tips to make them even better and fit your lifestyle:

Meal prep like a champ: Roast a double batch and store in airtight containers in the fridge for up to 5 days. They’re great cold in salads or reheated as a side. Portion them into meal prep containers with grilled chicken or quinoa for a balanced lunch.
Storing leftovers: Keep leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze in freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating without losing the magic: Reheat in a 400°F oven for 8–10 minutes to revive the crispy edges. A microwave works too (about 1–2 minutes), but the texture might soften. Add a drizzle of olive oil before reheating for extra flavor.
Perfect pairings: Serve alongside grilled meats, roasted chicken, or baked salmon for a hearty meal. They also shine with a creamy dip like hummus or tzatziki for a vegetarian spread. Pair with a crisp white wine or sparkling water with lemon.
Creative twists: Swap in other veggies like sweet potatoes, broccoli, or cauliflower. Add a pinch of smoked paprika or chili powder for a smoky or spicy kick. For a Mediterranean vibe, toss in some dried oregano and crumbled feta after roasting.
Make it a main dish: Bulk it up with chickpeas or white beans before roasting for a vegetarian main course. Top with a fried egg or sliced avocado for extra protein.

Frequently Asked Questions (FAQs)

Can I make these veggies ahead of time?
Yep! Chop the veggies up to a day in advance and store them in the fridge. You can also roast them a day ahead and reheat in the oven at 400°F for 8–10 minutes to crisp them up.

Can I freeze roasted veggies?
Yes, but they might lose some crispness. Cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag (this prevents clumping). Reheat in the oven to restore texture.

What if I don’t have fresh herbs?
Dried herbs work great—just use about one-third the amount (1 tsp dried per 1 tbsp fresh). Italian seasoning is a solid substitute if you’re out of rosemary and thyme.

Is this recipe good for meal prep?
Absolutely! These veggies hold up beautifully in the fridge and reheat well, making them perfect for prepping lunches or dinners. Pair with a protein and grain for a complete meal.

How do I make it kid-friendly?
Stick to milder veggies like carrots, potatoes, and bell peppers, and go easy on the garlic. A sprinkle of Parmesan or a side of ranch for dipping can win over picky eaters.

I make these garlic herb roasted veggies at least once a week—they’re my secret weapon for getting more veggies into my meals without feeling like a chore. My favorite way to serve them is with a big scoop of hummus and some crusty bread for a simple, satisfying dinner. Give this recipe a try and let me know how it turns out—I’d love to hear which veggies or seasonings you make your own!