15-Minute Garlic Herb Roasted Potatoes and Veggies (Crispy & Flavorful!)

Few side dishes satisfy quite like garlic herb roasted potatoes and veggies. With just a handful of pantry staples and vibrant vegetables, you can create a dish that brings both comfort and freshness to the table. In this guide, we’ll walk through how to make perfect crispy potatoes paired with tender roasted vegetables all infused with savory garlic and aromatic herbs. This recipe is ideal for busy weeknights, meal prep Sundays, or holiday gatherings.

Garlic Herb Roasted Potatoes and Veggies Recipe

Quick Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories: ~265 per serving

Ingredients

• 1 ½ lbs baby potatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, cut into wedges
• 1 medium zucchini, sliced into half-moons
• 3 tbsp olive oil
• 4 cloves garlic, finely minced
• 1 tsp dried rosemary (or 2 tsp fresh, chopped)
• 1 tsp dried thyme (or 2 tsp fresh, chopped)
• 1 tsp dried parsley
• ½ tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• Optional: ½ tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the halved baby potatoes, peppers, onion, and zucchini.
3. Drizzle with olive oil and add minced garlic, rosemary, thyme, parsley, smoked paprika, salt, and pepper.
4. Toss until every piece is coated evenly.
5. Spread vegetables on the baking sheet in a single layer. Avoid overcrowding for maximum crispiness.
6. Roast for 35–40 minutes, tossing halfway through to ensure even browning.
7. Remove from the oven. Taste and adjust seasoning; garnish with fresh herbs before serving.

Substitutions & Dietary Swaps

This dish is naturally gluten-free, vegetarian, and easily adaptable:

• Swap potatoes: Use sweet potatoes, Yukon Gold, or fingerlings.
• Use different veggies: Broccoli florets, carrots, squash, cherry tomatoes, or asparagus work well.
• Oil alternatives: Avocado oil or melted ghee create a rich, buttery flavor.
• Make it vegan: It already is! Just ensure your oil is plant-based.
• Low-sodium: Reduce salt and amp up herbs, lemon zest, or vinegar splash.

Chef’s Pro Tips

• Cut evenly: Uniform sizes ensure everything roasts at the same rate.
• High heat = crispiness: 425°F is the sweet spot for browning.
• Dry your vegetables: Moisture prevents browning. Pat washed veggies thoroughly before roasting.
• Flip halfway: This creates caramelized edges and prevents sogginess.
• Add fresh herbs at the end: Keeps the aroma bright and vibrant.

Make Ahead, Storage & Reheating

• Make Ahead: Chop all vegetables up to 24 hours in advance and store them in an airtight container.
• Storage: Keep leftovers refrigerated for 3–4 days.
• Best Reheating Method: Air fryer at 375°F for 5–6 minutes or oven at 400°F for 10 minutes to restore crispiness.
• Freezing: Not recommended for zucchini or peppers, which can become mushy.

Troubleshooting & Common Mistakes

• Veggies come out soggy: Overcrowding or excess moisture is usually the cause. Use two sheet pans if needed.
• Potatoes not soft enough: Cut them smaller or roast an extra 10 minutes.
• Garlic burns: Mix garlic well in oil so it adheres; avoid large exposed chunks.
• No browning: Raise oven temp or use convection mode if available.

Flavor Pairings & Serving Suggestions

This versatile dish pairs beautifully with proteins, sauces, and breads:

• Smoked Gouda Broccoli Soup (Creamy, Comforting & Flavor-Rich)
  

For vegetable nutrition details, visit the USDA’s research-backed resources at nal.usda.gov.

Garlic Herb Roasted Potatoes and Veggies

These garlic herb roasted potatoes and veggies are crispy on the edges, tender in the center, and bursting with savory herb flavor. A simple sheet-pan side dish that pairs with almost anything and is perfect for busy weeknights or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 265

Ingredients Equipment Method Notes

Ingredients

  

Vegetables & Potatoes

• 1 1/2 lb baby potatoes halved
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 medium red onion cut into wedges
• 1 medium zucchini sliced into half-moons

Garlic Herb Seasoning

• 3 tbsp olive oil
• 4 cloves garlic finely minced
• 1 tsp dried rosemary or 2 tsp fresh, chopped
• 1 tsp dried thyme or 2 tsp fresh, chopped
• 1 tsp dried parsley
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp crushed red pepper flakes optional, for heat

Equipment

• Large Baking Sheet
• Parchment Paper

Method

 

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Add the halved baby potatoes, bell peppers, red onion, and zucchini to a large mixing bowl.
3. Drizzle the vegetables with olive oil, then add the minced garlic, dried rosemary, dried thyme, dried parsley, smoked paprika, salt, black pepper, and optional red pepper flakes. Toss until everything is evenly coated.
4. Spread the seasoned potatoes and veggies in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.
5. Roast for 35–40 minutes, tossing halfway through, until the potatoes are tender inside and crispy on the edges and the vegetables are nicely browned.
6. Remove from the oven, taste and adjust seasoning if needed, and serve immediately, garnished with extra fresh herbs if desired.

Notes

For extra crispiness, be sure the vegetables are dry before seasoning and avoid overcrowding the pan. You can swap in other veggies you have on hand, such as carrots, broccoli, or cherry tomatoes.

Frequently Asked Questions

Can I make garlic herb roasted potatoes and veggies ahead of time?

Yes! Chop veggies in advance and roast right before serving for best texture.

Can I double the recipe?

Absolutely! use two pans and rotate them halfway through cooking.

What’s the best potato for roasting?

Baby potatoes or Yukon Golds brown beautifully and hold their shape.

Can I use frozen vegetables?

You can, but expect softer textures. Roast at a slightly higher temperature to evaporate moisture.

How do I make the dish spicier?

Add crushed red pepper flakes or a dash of chili powder.

Can I add protein directly to the sheet pan?

Yes! thin chicken breasts or tofu cubes can cook alongside, but adjust times accordingly.

How do I prevent garlic from burning?

Coat it well in oil and avoid leaving large exposed pieces on top of the vegetables.

Conclusion

With its irresistible aroma, crispy edges, and herb-packed flavor, garlic herb roasted potatoes and veggies is a side dish you’ll want on repeat. Simple ingredients come together to create a vibrant, comforting plate suitable for any occasion. Try pairing it with one of your favorite mains or meal-prepping it for the week ahead. If you loved this recipe, explore more vegetable-forward dishes in our growing collection!