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garlic herb roasted potatoes and veggies

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.