Garlic Herb Roasted Potatoes and Veggies

Is there anything better than the smell of garlic and herbs roasting in the oven?

I don’t think so. This Garlic Herb Roasted Potatoes and Veggies recipe is your go-to side dish that’s simple to make yet bursting with flavor.

Whether you’re serving it at a cozy family dinner, preparing a quick weeknight meal, or hosting a festive holiday gathering, it’s a reliable crowd-pleaser.

With just a handful of ingredients, this recipe delivers crisp edges, tender centers, and mouthwatering herb-garlic goodness. Plus, it’s naturally gluten-free, vegan-friendly, and endlessly customizable.

Let’s dive in and start roasting.

Why You’ll Love Garlic Herb Roasted Potatoes and Veggies

• Incredibly easy to prepare with minimal cleanup
• Packed with flavor thanks to garlic and aromatic herbs
• Naturally gluten-free and vegan-friendly
• Ideal for meal prep or quick weeknight dinners
• A versatile side dish that pairs with almost any main course
• Customizable based on what’s in season or in your fridge

Ingredients You’ll Need

Before you get started, gather these fresh and flavorful ingredients:

• Baby potatoes (red, gold, or a mix), halved or quartered
• Fresh vegetables such as carrots, bell peppers, zucchini, broccoli, or Brussels sprouts
• Garlic cloves, minced or pressed
• Olive oil or avocado oil for coating and crispiness
• Fresh or dried herbs like rosemary, thyme, parsley, or oregano
• Kosher salt and freshly ground black pepper
• Optional: lemon juice or zest, parmesan, or red pepper flakes for extra flavor

Best Veggies to Roast with Potatoes

Not all vegetables roast the same way, so choosing the right mix is key. Here are some tried-and-true options:

• Bell peppers Add vibrant color and natural sweetness
• Broccoli or cauliflower Crisp edges and nutty flavor
• Carrots Hearty and slightly sweet, they roast beautifully
• Zucchini or yellow squash Tender and fast-cooking
• Red onion Adds sweetness and caramelization
• Brussels sprouts Bold flavor and crispy leaves when roasted

Aim to cut all vegetables into similar sizes so they roast evenly.

Step-by-Step Instructions for Perfect Roasting

1. Preheat the oven to 425°F (218°C). A high temperature ensures golden, crispy edges.
2. Prep your ingredients: Wash and chop potatoes and veggies into uniform pieces. If using root vegetables, cut them a little smaller than the softer vegetables.
3. Mix everything together: In a large bowl, toss the potatoes and vegetables with olive oil, minced garlic, salt, pepper, and herbs until evenly coated.
4. Spread in a single layer: Transfer everything to a parchment-lined baking sheet. Avoid crowding—use two pans if needed.
5. Roast for 3540 minutes, flipping halfway through. The potatoes should be crisp on the outside and fork-tender inside.
6. Finish and serve: Sprinkle with fresh parsley, a squeeze of lemon juice, or a touch of grated cheese. Serve hot.

Pro Tips for Crispy and Flavorful Roasted Veggies

• Don’t overcrowd the pan Overlapping vegetables steam instead of roast
• Dry your veggies Moisture prevents crisping, so pat them dry after washing
• Use parchment paper or a silicone mat for even cooking and easy cleanup
• Roast garlic separately if you want it golden and mild instead of sharp
• Add delicate herbs like parsley or dill after roasting for a burst of freshness
• Want extra crisp? Add a sprinkle of cornstarch to the mix before roasting

Variations and Serving Suggestions

There are countless ways to customize and serve this dish:

• Add chickpeas or white beans before roasting for added protein
• Top with a fried or poached egg for a nourishing breakfast bowl
• Serve alongside grilled chicken, tofu, or fish for a complete meal
• Mix with cooked quinoa or farro for a hearty grain salad
• Toss with a drizzle of balsamic glaze or tahini sauce before serving
• Use leftovers in wraps, omelets, or vegetable frittatas

This dish is endlessly versatile—mix and match your favorite ingredients to keep it fresh and exciting.

Storage and Reheating Tips

• Refrigerate leftovers in an airtight container for up to 4 days
• Reheat in the oven or air fryer at 375°F for 1015 minutes to restore crispiness
• Avoid microwaving if possible, as it can make the vegetables soggy
• Freeze if needed, but note that texture may soften slightly upon thawing

Pro tip: Roast a double batch and enjoy it throughout the week in different ways.

Recipe FAQ’s

Can I use different vegetables?

Absolutely! Feel free to substitute with squash, green beans, mushrooms, parsnips, or whatever is in season or in your fridge.

Can I make this ahead of time?

Yes, roast the veggies ahead and reheat in the oven or air fryer to bring back their crisp texture.

Is this recipe vegan and gluten-free?

Yes, it’s naturally both vegan and gluten-free!