Why You’ll Love This Recipe

Garlic Herb Roasted Potatoes and Veggies are a colorful, flavor-packed side dish that’s simple to prepare and endlessly customizable. Perfect for busy weeknights or weekend dinners, this roasted medley brings together tender potatoes, vibrant vegetables, and a savory blend of herbs and garlic for a dish that’s both comforting and wholesome.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

baby potatoes (halved or quartered depending on size)carrots (sliced)zucchini (sliced)red bell pepper (chopped)red onion (sliced)olive oilgarlic (minced)dried oreganodried thymedried rosemarysalt and pepperfresh parsley (optional for garnish)

directions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a large bowl, combine the potatoes, carrots, zucchini, bell pepper, and red onion.

Drizzle the olive oil over the vegetables and toss to coat evenly.

Add the minced garlic, oregano, thyme, rosemary, salt, and pepper. Mix well until all veggies are coated with the seasoning.

Spread the vegetables in an even layer on the prepared baking sheet.

Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the potatoes are golden and tender and the veggies are slightly caramelized.

Remove from the oven and sprinkle with fresh parsley if desired.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesRoasting time: 30-35 minutesTotal time: 45-50 minutes

Variations

Swap zucchini for broccoli or cauliflower for a different texture and flavor.

Add a sprinkle of Parmesan cheese during the last 5 minutes of roasting for a cheesy finish.

Include cherry tomatoes in the last 10 minutes for a burst of sweetness.

Use sweet potatoes instead of regular potatoes for a richer, sweeter taste.

Add a pinch of crushed red pepper flakes for a little heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 375°F (190°C) for 10-15 minutes or in a skillet over medium heat until warmed through.Avoid microwaving if you want to maintain a crisp texture.

FAQs

Can I use frozen vegetables?

Fresh vegetables are best for roasting, but if using frozen, thaw and pat them dry before roasting.

Do I need to peel the potatoes?

No, baby potatoes have thin skins that crisp up nicely and add texture.

Can I prep this ahead of time?

Yes, chop the veggies and store them in the fridge until ready to roast.

How do I know when the veggies are done?

They should be tender and lightly browned on the edges.

Can I use fresh herbs instead of dried?

Absolutely. Use three times the amount of fresh herbs for best results.

Can I roast in a glass dish instead?

Yes, but a baking sheet gives a better crisp.

Are these good for meal prep?

Definitely. They’re easy to store and reheat well.

Do I need to boil the potatoes first?

No need—roasting them raw works perfectly with baby potatoes.

Can I add meat to this dish?

Yes, chunks of chicken sausage or seasoned tofu can be roasted with the veggies.

What’s the best oil to use?

Olive oil is preferred, but avocado oil also works well for roasting.

Conclusion

Garlic Herb Roasted Potatoes and Veggies are a reliable and flavorful go-to for any meal. Whether you’re serving them alongside a main course or enjoying them as a vegetarian entrée, this dish delivers both taste and nutrition with minimal effort. Roasted to perfection with aromatic herbs and garlic, these vegetables are sure to become a staple in your kitchen.