Garlic Herb Roasted Potatoes and Veggies

I roast together golden potatoes and mixed vegetables tossed in a fragrant garlic-herb oil until everything is tender on the inside and lightly crisp on the outside—a wholesome, easy sheet-pan meal.

Why You’ll Love This Recipe

I adore how this dish turns simple ingredients into something aromatic and satisfying with minimal effort. The garlic and herbs infuse every bite, while the mix of potatoes and veggies delivers contrasting textures and vibrant flavors. It’s customizable, colorful, and perfect for any meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon Gold or red), cut into bite-sized pieces

• Assorted vegetables (e.g., bell peppers, carrots, zucchini, red onion), chopped into similar-sized pieces

• Olive oil or avocado oil

• Garlic cloves, minced

• Fresh or dried herbs (rosemary, thyme, oregano, parsley)

• Salt and freshly ground black pepper

• Optional garnish: grated Parmesan or chopped fresh parsley

Directions

1. I preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment or lightly grease it.

2. In a large bowl, I toss together potatoes and assorted vegetables with oil, garlic, herbs, salt, and pepper, ensuring everything is evenly coated.

3. I spread the mixture in a single layer on the baking sheet, leaving space for proper roasting.

4. I roast for 20 minutes, then use a spatula to flip the veggies and potatoes to promote even browning.

5. I return the sheet to the oven and roast another 15–20 minutes until potatoes are golden and vegetables are tender with crisp edges.

6. I remove the pan, sprinkle with Parmesan or fresh parsley if desired, and serve immediately.

Servings and timing

• Servings: 4 as a side dish

• Prep time: ~15 minutes

• Cook time: 35–40 minutes

• Total time: around 50 minutes

Variations

• I swap in seasonal veggies like Brussels sprouts, eggplant, or beets for added variety.

• I toss with a pinch of smoked paprika, cumin, or chili flakes for a flavor twist.

• I add chickpeas for a boost of plant-based protein.

• I drizzle balsamic glaze or lemon juice over the roasted mixture just before serving for brightness.

Storage/reheating

• Storage: I store leftover vegetables and potatoes in an airtight container in the fridge for up to 4 days.

• Freezing: I don’t recommend freezing—they lose texture and crispness when thawed.

• Reheating: I reheat in a 400 °F oven or air fryer for about 8–10 minutes to restore crisp edges, or use a skillet with a little oil on medium heat.

FAQs

What size should I cut the vegetables for even cooking?

I cut everything into similar bite-sized pieces—about 1 to 1½ inches—so they roast evenly at the same rate.

Can I use frozen vegetables?

I prefer fresh for the best texture, but if I use frozen, I thaw and pat them dry first, then roast; cooking time may be slightly longer.

How do I prevent soggy vegetables?

I avoid overcrowding the pan and roast at a high temperature, flipping midway to ensure crisp caramelized edges—not steam.

Can I make this vegan?

Absolutely—it’s already vegan if you skip the optional Parmesan. I confirm that my oil and seasonings are plant-based.

What main dishes pair well with this?

I love serving it alongside grilled chicken, baked fish, steak, or as part of a grain bowl with quinoa or rice.

Conclusion

I love how Garlic Herb Roasted Potatoes and Veggies blend ease, flavor, and nutrition in one dish. The garlic and herbs elevate simple veggies, and the result is a versatile, vibrant side that feels special enough for guests but easy enough for weeknight dinners.