Golden, crispy mixed veggies with garlic and herbs, roasted to perfection for a delicious side dish.

Why You’ll Love This Recipe

Garlic Herb Roasted Veggies are the perfect side dish for any meal, offering a crispy, caramelized texture paired with the savory goodness of garlic and fresh herbs. Whether you’re cooking for a family dinner, a casual get-together, or just need a healthy side for your main course, this recipe is incredibly easy to make and full of flavor. The versatility of vegetables allows you to customize based on what you have in your pantry, and the garlic-herb coating makes each bite irresistible. Plus, the dish is vegan, gluten-free, and low-carb, catering to a wide range of dietary preferences.

Garlic Herb Roasted Veggies

Ingredients

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

Base Vegetables

Carrots, chopped into 1-inch pieces
Broccoli florets
Cauliflower florets
Bell peppers, sliced into strips
Zucchini, cut into thick slices
Sweet potatoes, cubed
Brussels sprouts, halved

Garlic-Herb Coating

3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon smoked paprika (optional for extra flavor)
½ teaspoon salt
¼ teaspoon black pepper

Optional Finishing Touches

Grated Parmesan cheese (skip for vegan option)
Fresh lemon zest
Red pepper flakes for heat

Directions

Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup and optimal roasting.
Select 3-4 vegetables from the base list, ensuring you have approximately 6-8 cups of chopped veggies. Cut them into uniform sizes for even cooking.
In a large bowl, combine the chopped vegetables with olive oil, minced garlic, fresh herbs, smoked paprika (if using), salt, and pepper. Toss well to fully coat each piece.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Be careful not to overcrowd the veggies to ensure crispy, caramelized edges.
Place the baking sheet in the oven and roast for 20-25 minutes, flipping the vegetables halfway through roasting to ensure even browning.
Once roasted, transfer the vegetables to a serving dish. Add any finishing touches, such as Parmesan cheese, lemon zest, or red pepper flakes, and serve immediately.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Add protein: Incorporate chickpeas or tofu for added protein to make this dish a full meal.
Different veggies: You can substitute other veggies such as eggplant, mushrooms, or onions based on availability or preference.
Sweet and spicy: Add a drizzle of honey and a pinch of cayenne pepper for a sweet and spicy twist.
Air-fryer version: For an even faster option, air fry the veggies at 400°F for 15-20 minutes, shaking halfway through.

Storage/Reheating

Storage: Store leftover roasted veggies in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 375°F for 10-15 minutes to restore crispness. Alternatively, reheat in the microwave for 1-2 minutes, though the texture may not be as crispy.

FAQs

1. Can I use frozen vegetables for this recipe?

While fresh vegetables yield the best results for roasting, you can use frozen vegetables if fresh ones are unavailable. However, be sure to thaw and drain them thoroughly to avoid excess moisture that can prevent crisping.

2. How can I make the veggies crispier?

To achieve extra crispiness, make sure the vegetables are spread in a single layer on the baking sheet. You can also increase the roasting time by 5-10 minutes, but be mindful to check for burning.

3. Can I prepare the veggies ahead of time?

Yes, you can chop the vegetables and store them in the fridge for up to a day before roasting. Just be sure to toss them in the oil and seasoning right before roasting.

4. What other herbs can I use in this recipe?

If you don’t have rosemary or thyme, try using other herbs like oregano, basil, or parsley for a slightly different flavor profile.

5. Is this recipe suitable for meal prep?

Yes, these roasted veggies make a great meal prep option. Store them in an airtight container in the fridge and enjoy them throughout the week.

6. Can I add cheese to the roasted vegetables before cooking?

You can, but adding cheese before roasting might result in it melting and becoming soggy. It’s better to add Parmesan or any cheese as a finishing touch after the veggies are roasted.

7. Can I use a different oil besides olive oil?

Yes, you can substitute olive oil with other oils such as avocado oil or coconut oil, depending on your preference.

8. Can I make this dish spicier?

For a spicier kick, sprinkle some chili powder, cayenne pepper, or red pepper flakes on the veggies before roasting.

9. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free and suitable for anyone avoiding gluten in their diet.

10. Can I use a different cooking method, like grilling?

Absolutely! Grilling the veggies is a great option. Simply toss the vegetables in the garlic-herb coating and grill them on medium heat for about 15-20 minutes, turning occasionally.

Conclusion

Garlic Herb Roasted Veggies are a simple yet flavorful dish that can easily become a family favorite. With a mix of seasonal vegetables, garlic, and fresh herbs, this dish offers a perfect balance of savory, aromatic, and crispy textures. Whether you’re serving it alongside your main course or enjoying it as a snack, it’s a quick, versatile, and healthy option everyone can enjoy!