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Garlic Herb Roasted Veggies: The Ultimate Sheet Pan Side Dish

Close-up of vibrant Garlic Herb Roasted Veggies including potatoes, carrots, zucchini, and red onion on a baking sheet.
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You deserve great tasting side dishes that take minimal effort. Learn the simplest approach for making delicious garlic herb roasted vegetables and potatoes that everyone at your table will enjoy. This recipe helps you get beautiful texture on your vegetables using fresh herbs for amazing flavor.

Ingredients

Scale
  • 1 pound small potatoes, quartered
  • 2 medium carrots, peeled and chopped into 1-inch pieces
  • 1 medium zucchini, chopped into 1-inch pieces
  • 1 red onion, cut into thick wedges
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper for easy cleanup.
  2. In a large bowl, combine the potatoes, carrots, zucchini, and red onion. Make sure the vegetables are dry before tossing them with the oil.
  3. Add the minced garlic, olive oil, thyme, rosemary, oregano, salt, and pepper to the bowl. Toss everything together until all the vegetables are evenly coated with the seasoning mixture.
  4. Spread the seasoned vegetables onto the prepared sheet pan in a single layer. Do not overcrowd the pan; use two pans if necessary to ensure the vegetables roast instead of steam. This step is key for crispy roasted vegetable secrets.
  5. Roast for 20 minutes. Remove the pan from the oven and toss the vegetables gently.
  6. Return the pan to the oven and roast for another 10 to 15 minutes, or until the potatoes are tender inside and the edges of all vegetables are golden brown and slightly crispy.
  7. Remove from the oven. Sprinkle with fresh parsley before serving immediately. This simple side dish for weeknights is now ready.

Notes

  • For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before drying them completely. Pat them very dry with paper towels before seasoning.
  • If you are using denser vegetables like sweet potatoes or broccoli, add them to the pan 10 minutes before the softer vegetables like zucchini.
  • This recipe works well for roasted veggie meal prep ideas; store cooled leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

Find it online: https://hungryhearld.com/garlic-herb-roasted-veggies/