Garlic Herb Roasted Veggies
Garlic Herb Roasted Veggies are a simple, tasty way to bring out the best in your favorite vegetables. With a mix of fresh garlic and fragrant herbs, these veggies turn…
Tip: save now, cook later.Garlic Herb Roasted Veggies are a simple, tasty way to bring out the best in your favorite vegetables. With a mix of fresh garlic and fragrant herbs, these veggies turn golden and crispy on the edges while staying tender inside. The aroma alone makes your kitchen feel cozy and inviting.
I love making this dish because it’s so flexible—I usually grab whatever veggies I have on hand and toss them together with olive oil, garlic, and herbs like rosemary or thyme. It’s one of those recipes that feels like a little treat, but without any fuss. Plus, the garlic flavor really brings everything to life without being overpowering.
My favorite way to serve these roasted veggies is alongside a simple chicken breast or over a bed of rice for a quick and healthy weeknight meal. They also make a great side for any gathering because almost everyone enjoys these crispy, flavorful bites. I always find myself going back for seconds (and sometimes thirds)!
Key Ingredients & Substitutions
Baby Potatoes: They roast up beautifully with a soft inside and crispy skin. If you don’t have baby potatoes, use regular potatoes cut into small chunks. Yukon Golds work well for their creamy texture.
Carrots: Baby carrots are perfect, but you can use regular carrots sliced into sticks or rounds. They add natural sweetness that balances the garlic and herbs nicely.
Zucchini: This soft veggie cooks quickly and adds a mild flavor. If zucchini is out of season, try yellow squash instead—they behave similarly when roasted.
Green Beans: They add a nice snap and contrast in texture. If you prefer, swap them for asparagus or snap peas for a fresh twist.
Garlic & Herbs: Fresh garlic is best for vibrant flavor, but garlic powder works in a pinch. I like fresh rosemary and thyme for their woody aroma. Dried herbs are fine—you just need less when using fresh.
Olive Oil: Use a good quality extra virgin olive oil for both flavor and healthy fats. If you want a different note, avocado oil is a great alternative and handles roasting heat well.
How Do I Get Crispy Roasted Veggies Without Burning?
Roasting vegetables until they’re golden and crispy on the edges takes some attention, but it’s not hard. Here’s what works for me:
- Cut veggies evenly: Make sure pieces are similar sizes so they cook at the same rate.
- Don’t overcrowd the pan: Give each piece space to crisp rather than steam. Use a big baking sheet or two pans if needed.
- Use high heat: 425°F (220°C) is great to get a good roast without drying out the veggies.
- Toss halfway through: Stir the veggies once at the 15-minute mark so they brown evenly on all sides.
- Watch closely near the end: Roasting times can vary based on your oven and the veggies. Start checking at 20 minutes to avoid burning.
This way, you get that perfect balance of tender inside and crisp edges that make roasted veggies so satisfying!
Equipment You’ll Need
- Baking sheet – a large one helps veggies roast evenly without crowding.
- Parchment paper – makes cleanup easier and prevents sticking.
- Mixing bowl – perfect for tossing veggies with oil and herbs evenly.
- Knife and cutting board – to chop veggies into similar-sized pieces quickly.
Flavor Variations & Add-Ins
- Add cherry tomatoes for a juicy burst that softens beautifully during roasting.
- Try adding sliced bell peppers for sweet, colorful crunch.
- Sprinkle grated Parmesan cheese in the last 5 minutes for a crispy, cheesy finish.
- Mix in cooked chickpeas before roasting to add protein and a crispy texture.
How to Make Garlic Herb Roasted Veggies?
Ingredients You’ll Need:
Vegetables:
- 1 lb baby potatoes, halved
- 1 cup baby carrots
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 cup green beans, trimmed
Seasonings and Oil:
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1 tsp dried parsley (or 1 tbsp fresh, chopped)
- Salt and freshly ground black pepper, to taste
- Optional garnish: fresh parsley, chopped
How Much Time Will You Need?
You’ll need about 10 minutes to prep the vegetables and mix everything, plus 25-30 minutes to roast until tender and golden. All together, this quick recipe takes roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prep Your Veggies
Set your oven to 425°F (220°C) so it’s hot and ready. In a big bowl, add the halved baby potatoes, baby carrots, zucchini slices, and green beans.
2. Add Garlic, Herbs, and Olive Oil
Pour in the olive oil and toss in the minced garlic, rosemary, thyme, and parsley. Mix everything well to coat all the veggies evenly.
3. Season and Arrange for Roasting
Sprinkle salt and pepper to your liking, then toss again. Spread the veggies out on a large baking sheet lined with parchment paper or lightly greased, making a single layer for even roasting.
4. Roast Until Tender and Crispy
Place the baking sheet in your preheated oven. Roast the vegetables for 25-30 minutes, stirring once halfway through to help them cook evenly. Look for tender, golden veggies with slightly crispy edges.
5. Serve and Enjoy
Take the roasted veggies out of the oven and transfer them to a serving dish. Add fresh parsley on top if you like for a burst of color and extra flavor. Serve warm and enjoy!
Can I Use Frozen Vegetables for This Recipe?
Yes, but it’s best to thaw and pat them dry first to avoid excess moisture, which can make the veggies soggy instead of crispy. Adjust the roasting time slightly if needed.
Can I Prepare These Roasted Veggies Ahead of Time?
Absolutely! You can chop and season the veggies the day before and keep them covered in the fridge. When ready, roast as directed, adding a few extra minutes if the veggies are chilled.
How Should I Store Leftover Roasted Vegetables?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes to crisp them up again.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to add cherry tomatoes, bell peppers, asparagus, or snap peas. Just keep an eye on cooking times as some veggies roast faster than others.
