Print

Flavorful Garlic Herb Roasted Vegetables

Close-up of perfectly cooked garlic herb roasted vegetables including potatoes, carrots, broccoli, and peppers.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make simple, delicious roasted vegetables with a strong garlic and fresh herb flavor. This easy sheet pan recipe yields perfectly caramelized vegetables every time.

Ingredients

Scale
  • 2 lbs mixed vegetables (e.g., broccoli florets, carrots, potatoes, bell peppers), cut into uniform pieces
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
  2. Place all the cut vegetables into a large bowl.
  3. In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, and dried oregano.
  4. Pour the oil and herb mixture over the vegetables. Add the salt and pepper. Toss everything together until the vegetables are evenly coated.
  5. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure proper roasting and caramelization.
  6. Roast for 25 to 35 minutes, stirring halfway through, until the vegetables are tender inside and slightly browned on the edges.
  7. Remove from the oven. Sprinkle with fresh chopped parsley before serving immediately.

Notes

  • For the best results, cut root vegetables like potatoes and carrots smaller than softer vegetables like peppers so they cook evenly.
  • If you prefer a stronger garlic flavor, add 1-2 more cloves of minced garlic.
  • This recipe works well with root vegetables like parsnips or sweet potatoes for garlicky roasted root vegetables.
  • To prevent sogginess, make sure your vegetables are dry before tossing them with the oil.

Nutrition