Garlic Herb Roasted Potatoes and Veggies – A Crispy, Flavor-PackedSide
Crispy baby potatoes and colorful veggies roasted with garlic, olive oil, and fresh herbs. A delicious, healthy side dish ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Ingredients
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1½ lbs baby potatoes, halved
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2 bell peppers (red, yellow, or orange), sliced
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1 zucchini, sliced into thick half-moons
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2 carrots, sliced diagonally
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1 red onion, cut into wedges
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3 cloves garlic, minced
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3 tbsp olive oil
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1 tsp dried rosemary (or 1 tbsp fresh)
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1 tsp dried thyme (or 1 tbsp fresh)
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Salt and pepper, to taste
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Optional: ½ tsp smoked paprika or red pepper flakes
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Fresh parsley for garnish
Instructions
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Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.
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In a large bowl, toss all vegetables with olive oil, garlic, herbs, salt, and pepper until evenly coated.
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Spread veggies in a single layer on the pan. Roast for 35–40 minutes, stirring halfway through.
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Remove from oven when potatoes are golden and veggies have caramelized edges.
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Garnish with fresh parsley and serve warm.
Notes
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Roast potatoes 10 minutes before adding softer vegetables for more crisp.
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Add chickpeas or tofu for a protein boost.
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Store leftovers up to 4 days; reheat in oven or air fryer for best texture.