Why You’ll Love This Recipe

There’s so much to love about these Garlic Herb Roasted Veggies. First, they’re incredibly versatile—use whatever veggies you have on hand, or tailor them to your personal favorites. The garlic and herb seasoning blend creates a savory base that enhances the natural sweetness and earthiness of the vegetables. Roasting the veggies brings out their full flavor, creating a crispy exterior while keeping the inside tender and juicy. Not only are these veggies delicious, but they’re also packed with nutrients, making this dish a healthy addition to your table.

Garlic Herb Roasted Veggies

Ingredients

2 cups carrots, peeled and cut into chunks
2 cups baby potatoes, halved or quartered
1 cup zucchini, cut into thick slices
1 cup bell peppers, chopped
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish (optional)

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

Directions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the carrots, baby potatoes, zucchini, and bell peppers.
Drizzle the olive oil over the veggies, then add the minced garlic, dried oregano, thyme, rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated in the oil and herbs.
Spread the vegetables evenly on a baking sheet lined with parchment paper or a silicone baking mat.
Roast for 25-30 minutes, stirring halfway through to ensure even cooking. The vegetables should be golden brown on the outside and tender on the inside.
Once roasted, remove from the oven and garnish with fresh parsley, if desired. Serve hot and enjoy!

Servings and Timing

Servings: 4-6
Preparation time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes

Variations

Different Veggies: Feel free to swap out the zucchini, carrots, and bell peppers for other root vegetables like sweet potatoes, parsnips, or beets.
Herb Variations: Add fresh herbs like basil, thyme, or rosemary if you prefer a more vibrant and fresh flavor.
Spicy Kick: For a spicy twist, add a pinch of red pepper flakes or some chili powder to the seasoning mix.
Cheese: Sprinkle some grated Parmesan over the roasted veggies for an extra layer of flavor.

Storage/Reheating

Storage: Store leftover roasted veggies in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also reheat them in a microwave, but the texture may not be as crispy.

FAQs

1. Can I use frozen vegetables for this recipe?

Frozen vegetables can be used, but they may release more moisture during roasting, making them less crispy. If using frozen, try to pat them dry before seasoning and roasting.

2. How do I know when the vegetables are done roasting?

The vegetables should be golden brown on the outside and fork-tender on the inside. If you can easily pierce them with a fork, they are ready.

3. Can I make this recipe ahead of time?

Yes, you can prep the vegetables and toss them in the seasoning mix up to 24 hours in advance. Store them in the fridge, then roast them just before serving.

4. Can I roast these vegetables on a grill?

Yes, you can! Just toss the veggies in the seasoning, then place them on a grill-safe tray or directly on the grill. Grill for about 15-20 minutes, turning occasionally.

5. What other vegetables can I add to this dish?

You can add cauliflower, Brussels sprouts, butternut squash, or even onions for more variety and flavor.

6. Can I use fresh garlic instead of minced garlic?

Yes, fresh garlic works great in this recipe! If using fresh garlic, just finely chop or crush the cloves, and you may need to adjust the quantity based on your taste preference.

7. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to check the seasonings and oil for any hidden gluten if using pre-packaged mixes.

8. Can I use other oils like avocado oil or coconut oil?

Absolutely! Avocado oil or coconut oil can be used as a substitute for olive oil. Each oil will give a slightly different flavor profile, so choose what you prefer.

9. What should I serve these roasted veggies with?

These veggies pair well with grilled meats, chicken, fish, or even as a stand-alone vegetarian dish. They also go perfectly with rice or quinoa for a complete meal.

10. Can I add a sweet element to the veggies?

Yes, you can drizzle some honey or maple syrup over the veggies before roasting for a touch of sweetness that contrasts nicely with the savory herbs.

Conclusion

Garlic Herb Roasted Veggies are an easy, flavorful, and healthy side dish that can be made in just about 40 minutes. With endless variations and customization options, it’s a recipe you’ll keep coming back to. Whether you’re preparing a weeknight dinner or a special meal, these roasted veggies are a crowd-pleaser. Give them a try—you won’t be disappointed!