Garlic Herb Roasted Potatoes and Veggies
What could smell better than garlic and herbs cooking in the oven?
I don’t believe so. This Garlic Herb Roasted Potatoes and Veggies recipe is the perfect side dish because it’s easy to make and tastes great.
It’s a sure hit with people, whether you’re serving it at a quiet family dinner, making a quick weekday meal, or throwing a holiday party.
This recipe only needs a few ingredients to get borders that are crisp, centers that are soft, and herb-garlic richness that will make your mouth wet. Also, it’s gluten-free, vegan-friendly, and can be changed in any way you like.
Let’s get started with the roasting.
Potatoes and vegetables roasted with garlic and herbs
Garlic Herb Roasted Potatoes and Veggies is a simple, healthy, and tasty side dish made with baby potatoes and a colorful variety of veggies that are mixed with olive oil, garlic, and herbs and then roasted until they are crispy.
This recipe is quick and easy to make, and it’s great for weekday dinners, meal prep, or holiday spreads. You may change it to suit your tastes, and it’s naturally vegan and gluten-free, and full of delicious roasted goodness!
- Very easy to make and clean up afterward
- Full of taste because of the garlic and herbs that smell good.
- Naturally free of gluten and good for vegans
- Great for making meals ahead of time or quick dinners on weeknights
- A side dish that goes well with practically any main meal
- You can change it based on what’s in season or in your fridge.
Time to Prepare: 10 minutes
Time to cook: 35 minutes
Total Time: 45 minutes
Main Course, Side Dish, and American Cuisine
Four servings, 220 calories
Ingredients
Get these fresh and tasty items ready before you start:
- Potatoes (red, gold, or a combination), cut in half or in quarters
- Fresh veggies like broccoli, Brussels sprouts, carrots, bell peppers, zucchini, and Brussels sprouts
- Minced or pressed garlic cloves
- Use olive oil or avocado oil to coat and make things crispy.
- Rosemary, thyme, parsley, and oregano are examples of fresh or dried herbs.
- Kosher salt and black pepper that has been ground fresh
- Optional: lemon juice or zest, parmesan cheese, or red pepper flakes for more taste
It’s important to pick the proper mix of vegetables because not all of them roast the same manner. Here are some tried-and-true choices:
- Bell peppers add bright color and a natural sweetness.
- Cauliflower or broccoli—crunchy edges and a nutty taste
- Carrots: They are hearty and a little sweet, and they roast well.
- Zucchini or yellow squash: soft and cooks quickly
- Red onion—adds sweetness and browns food
- Brussels sprouts have a strong flavor and crunchy leaves when roasted.
To make sure they roast evenly, try to cut all the vegetables into pieces that are about the same size.
- 1.5 pounds of baby potatoes cut in half or quarters
- 1 cup of sliced carrots
- 1 cup of broccoli florets
- 1 small red onion, diced
- 1 cup of chopped bell peppers
- 3 tablespoons of olive oil
- 4 cloves of minced garlic
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- ½ teaspoon of salt, or to taste
- ½ teaspoon of black pepper
- 1 tablespoon of chopped fresh parsley (optional for garnish)
- 1 teaspoon of lemon juice or zest is optional for brightness.
Optional:
- 1–2 tablespoons of grated parmesan cheese
- Red pepper flakes
Instructions
- Set your oven to 425°F (218°C). Put parchment paper on a big baking sheet.
- Cut up and wash all the vegetables. Cut the potatoes in half or halves so they are all the same size. Cut the carrots and peppers into slices, then chop the onions and broccoli into pieces that are about the same size.
- Put olive oil, garlic, rosemary, thyme, salt, and pepper in a big bowl.
- Put the chopped potatoes and veggies in the bowl and toss them around until all the pieces are fully covered in the oil and salt mixture.
- Put the seasoned vegetables in a single layer on the baking sheet that has been prepared. If you need to, use two sheets to keep things from getting too crowded.
- Bake for 35 to 40 minutes, turning the potatoes halfway through, until they are golden and soft with a fork, and the vegetables are faintly crisp.
- Take out of the oven and top with fresh parsley and lemon juice or zest. If you want, you can add parmesan or red pepper flakes. Serve hot.
Tips for the Best Roasting
- Always use a high temperature like 425°F (218°C) to ensure brown and crispy edges.
- To make sure they roast evenly, try to cut all the vegetables into pieces that are about the same size.
- Don’t put too many veggies in the pan at once. If they touch, they will steam instead of roast. Don’t crowd—use two pans if you need to.
- Dry your vegetables. Water keeps them from getting crispy, so pat them dry after washing.
- For consistent cooking and quick cleanup, use parchment paper or a silicone mat.
- If you want your garlic to be golden and mild instead than sharp, roast it separately.
- Add fresh herbs like parsley or dill after roasting for a burst of flavor.
- Want it to be even crispier? Before roasting, add a little cornstarch to the mix.
Serving Suggestions and Variations
There are a lot of different ways to make this dish your own and serve it:
- Add white beans or chickpeas before roasting to provide more protein.
- Add a fried or poached egg on top for a healthy breakfast meal.
- For a full supper, serve with grilled chicken, tofu, or fish.
- For a filling grain salad, mix with cooked quinoa or farro.
- Before serving, spread balsamic glaze or tahini sauce over the top.
- Use leftovers in omelets, wraps, or vegetable frittatas.
You can use this meal in so many ways—just mix and match your favorite ingredients to keep it interesting.
Storage and Reheating
- Put leftovers in an airtight jar in the fridge for up to four days.
- To get it crispy again, cook it up in the oven or air fryer at 375°F for 10 to 15 minutes.
- If you can, don’t use the microwave because it can make the vegetables mushy.
- You can freeze it if you need to, but keep in mind that the texture may get a little softer as it thaws.
Tip: Make a double batch and eat it in different ways all week long.
FAQs
Can I use other kinds of vegetables?
Of course! You can use squash, green beans, mushrooms, parsnips, or anything else that is in season or in your fridge.
Can I do this ahead of time?
Yes, roast the vegetables ahead of time and then reheat them in the oven or air fryer to make them crispy again.
Does this dish not have any gluten or animal products?
Yes, it is naturally vegan and gluten-free!