Garlic Herb Roasted Vegetables

Why You’ll Love This Recipe

I love how this recipe comes together with minimal prep but still delivers a deep, roasted flavor in every bite. It’s versatile enough to pair with nearly anything—from roasted meats to grain bowls—and it’s naturally vegan and gluten-free, making it a crowd-pleaser at any table. The combination of thyme, rosemary, and garlic gives it that perfect herby aroma that fills the kitchen as it roasts.

Ingredients

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

• 1¼ lb baby potatoes, halved

• 1 lb medium carrots, scrubbed and cut into chunks

• 12 oz zucchini, cut into bite-sized pieces

• 4 cloves garlic, minced

• 1 tablespoon minced thyme

• 1 tablespoon minced rosemary

• 3 tablespoons olive oil

• Salt and pepper to taste

Directions

1. I preheat my oven to 400ºF (200ºC) and set the rack in the center of the oven.

2. In a large bowl, I toss the halved potatoes and chopped carrots with 2½ tablespoons of olive oil, thyme, rosemary, salt, and pepper until everything is coated evenly.

3. I spread the seasoned veggies on a rimmed baking sheet in a single layer and roast them for 20 minutes.

4. While those are cooking, I toss the zucchini with the remaining ½ tablespoon of olive oil and a pinch of salt in a separate bowl.

5. After 20 minutes, I remove the pan from the oven, add the zucchini and minced garlic, then toss everything right on the sheet to combine.

6. I spread it all back out evenly and roast for another 20 minutes until the vegetables are tender and lightly golden.

7. Once done, I serve the vegetables warm—they’re flavorful enough to stand on their own, but also make a great pairing for nearly any meal.

Servings and timing

This recipe makes 4 servings and is ready in about 50 minutes total:

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

Variations

Sometimes I switch things up by adding red onion wedges or bell pepper slices in the final 20 minutes of roasting. I’ve also used sweet potatoes instead of regular potatoes for a bit of extra sweetness. When I’m in the mood for a spicier version, I sprinkle in some crushed red pepper flakes. And for a bright finish, a squeeze of lemon or a dusting of Parmesan just before serving makes all the difference.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I either spread the vegetables on a baking sheet and warm them in a 375ºF oven for about 10 minutes, or toss them in a skillet over medium heat until hot. They crisp up beautifully either way.

FAQs

Can I make this recipe ahead of time?

Yes, I often prep the vegetables and herbs earlier in the day and store them in the fridge until I’m ready to roast. That way, I can just toss and bake when dinner rolls around.

Do I need to peel the carrots?

Not necessarily. I usually just scrub them clean and leave the skins on for extra texture and nutrients.

What if I don’t have fresh herbs?

I’ve used dried thyme and rosemary in a pinch—just reduce the amount to about 1 teaspoon each since dried herbs are more concentrated.

Can I add more vegetables?

Absolutely. This is a very flexible recipe. I’ve added Brussels sprouts, red onions, parsnips, and even mushrooms depending on what I have in the fridge.

Is this dish freezer-friendly?

I don’t recommend freezing the finished dish as the vegetables tend to get soft and lose their texture. It’s best enjoyed fresh or reheated from the fridge.

Conclusion

These Garlic Herb Roasted Vegetables are the kind of side I make when I want something rustic, flavorful, and totally satisfying. With just a few fresh ingredients and the magic of roasting, this dish turns basic vegetables into something truly special. Whether I’m serving them on a weeknight or as part of a holiday spread, they always disappear fast.

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