Garlic Herb Roasted Potatoes and Veggies

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Golden, crisp-tender, and packed with rustic flavor, these Garlic Herb Roasted Potatoes and Veggies are your go-to side for any dinner table. With a rainbow of vegetables like carrots, bell peppers, broccoli, and red onions paired with buttery baby potatoes, this dish brings color and comfort to any plate.

Each bite bursts with herby goodness, kissed by garlic and roasted until caramelized on the edges. It’s not just tasty; it’s flexible. Whether you’re cooking for a holiday crowd or need a weeknight sheet-pan winner, this recipe meets the moment.

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Ingredients for this Garlic Herb Roasted Potatoes and Veggies

• 1.5 lbs baby potatoes, halved
• 2 large carrots, peeled and sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup broccoli florets
• 1/2 red onion, chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp chopped fresh parsley (plus more for garnish)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: pinch of red pepper flakes for heat

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Step 1: Prep the Vegetables

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. In a large bowl, combine the potatoes, carrots, bell peppers, broccoli, and red onion.

Step 2: Toss with Garlic and Herbs

In a small bowl, mix olive oil, minced garlic, dried thyme, oregano, salt, pepper, and optional red pepper flakes. Pour this over the vegetables and toss well until everything is evenly coated.

Step 3: Arrange and Roast

Spread the veggies on the baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and lightly browned at the edges.

Step 4: Garnish and Serve

Remove from the oven and sprinkle with fresh parsley. Serve hot as a side or over rice, quinoa, or couscous for a light meal.

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Frequently Asked Questions

Can I use different vegetables?

Absolutely! Try zucchini, mushrooms, or Brussels sprouts. Just adjust cooking time to ensure even roasting.

What type of potatoes work best?

Baby potatoes or Yukon Golds hold up well. Russets can be used but may be more starchy and less creamy.

Can I make this ahead?

Yes, prep and toss the veggies in oil and herbs up to a day ahead. Store covered in the fridge, then roast when ready.

Is this recipe vegan?

Yes! It’s 100% plant-based. For an extra kick, serve it with a drizzle of lemon tahini sauce or dairy-free yogurt.

How do I make it spicy?

Add more red pepper flakes, or toss in a pinch of cayenne pepper for extra heat.

Can I double the recipe?

Definitely. Use two sheet pans to avoid overcrowding, which ensures proper roasting and caramelization.

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