Garlic Herb Roasted Potatoes and Veggies
Garlic Herb Roasted Potatoes and Veggies is an easy, healthy, and flavorful side dish featuring baby potatoes and a colorful mix of vegetables tossed in olive oil, garlic, and herbs, then roasted to crispy perfection.Ready in under 45 minutes, it's a versatile and crowd-pleasing recipe perfect for weeknight dinners, meal prep, or holiday spreads. Customizable, naturally vegan and gluten-free, and packed with savory roasted goodness!
Ingredients
- 1.5 lbs baby potatoes halved or quartered
- 1 cup carrots sliced
- 1 cup broccoli florets
- 1 cup bell peppers chopped
- 1 small red onion sliced
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley chopped (optional for garnish)
- 1 teaspoon lemon juice or zest optional for brightness
Optional:
- 1–2 tablespoons grated parmesan cheese
- red pepper flakes
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper.
Prepare the Vegetables:
- Wash and cut all vegetables. Halve or quarter potatoes to uniform size, slice carrots and peppers, and chop onions and broccoli into similar bite-sized pieces.
Mix the Seasoning:
- In a large mixing bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper.
Toss Everything Together:
- Add the chopped potatoes and vegetables to the bowl and toss until all pieces are well coated in the oil and seasoning mixture.
Arrange on Baking Sheet:
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Use two sheets if necessary to avoid overcrowding.
Roast the Vegetables:
- Bake for 35–40 minutes, flipping halfway through, until potatoes are golden and fork-tender, and veggies are lightly crisped.
Finish and Serve:
- Remove from oven and garnish with fresh parsley and lemon juice or zest. Add optional parmesan or red pepper flakes if desired. Serve hot.