Garlic Herb Roasted Veggies are a simple, flavorful side dish that transforms fresh seasonal vegetables into a golden, tender, and aromatic delight. Tossed with olive oil, garlic, and fresh herbs, this recipe is quick, versatile, and pairs beautifully with any meal.

Garlic Herb Roasted Veggies

Why You’ll Love This Recipe

Quick and easy—ready in 40 minutes
Uses fresh, wholesome ingredients
Bursting with garlic and herb flavor
Naturally vegan and gluten-free
Perfect for weeknight dinners, holidays, or meal prep

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups mixed vegetables (bell peppers, zucchini, carrots)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

directions

Preheat oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare veggies: Wash and chop vegetables into uniform bite-sized pieces.
Season: In a large bowl, toss veggies with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
Roast: Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and golden brown.
Serve: Enjoy hot as a side dish or toss into salads, bowls, or pasta.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use seasonal vegetables like Brussels sprouts, cauliflower, or sweet potatoes
Add a squeeze of lemon juice before serving for brightness
Sprinkle with nutritional yeast or vegan parmesan for extra flavor
Swap rosemary and thyme with oregano or Italian seasoning for a different twist

storage/reheating

Storage: Refrigerate leftovers in an airtight container for up to 4 days
Reheating: Reheat in the oven at 375°F until warmed through, or in a skillet for a quick crisp
Freezing: Not recommended as roasted vegetables lose texture when thawed

FAQs

Can I use frozen vegetables?

Yes, but fresh vegetables give the best texture. If using frozen, roast slightly longer to evaporate excess moisture.

Which vegetables roast best?

Root vegetables like carrots, parsnips, and potatoes, as well as zucchini, bell peppers, and broccoli, all roast beautifully.

Do I need to peel the vegetables?

Not necessarily. Just wash thoroughly—skins add flavor and nutrients.

Can I roast at a lower temperature?

You can, but the vegetables may steam instead of roast. High heat ensures caramelization and crisp edges.

How do I prevent soggy roasted vegetables?

Spread them in a single layer without overcrowding the pan so they roast instead of steam.

Can I prepare the vegetables ahead of time?

Yes, chop and season them up to 24 hours in advance. Store in the fridge until ready to roast.

What herbs pair well with roasted vegetables?

Rosemary, thyme, oregano, sage, and parsley are all excellent choices.

Can I make this oil-free?

Yes, substitute olive oil with vegetable broth or lemon juice, though the veggies won’t be as caramelized.

How do I know when the vegetables are done?

They should be fork-tender with golden brown edges.

Can I serve these cold?

Yes, roasted veggies are delicious chilled and make a great addition to grain bowls or salads.

Conclusion

Garlic Herb Roasted Veggies are a go-to side dish that’s as flavorful as it is easy. With caramelized edges, tender centers, and fragrant herbs, these roasted vegetables elevate any meal. Whether for weeknight dinners or festive gatherings, this versatile recipe will quickly become a favorite.