Description

Garlic Herb Roasted Potatoes and Veggies: A vibrant, ultra-crispy weeknight side that pairs baby potatoes with carrots, broccoli, peppers, and zucchini. Tossed in olive oil, fresh garlic, and fragrant Italian seasoning, then roasted until edges are golden and potatoes melt-in-your-mouth. Naturally gluten-free, vegan, and endlessly customizable. Perfect for meal prep, busy weeknights, or holiday tables while delivering bold color and flavor in one pan.

Ingredients

Scale

2 cups baby potatoes, halved
1 cup carrots, sliced
1 cup broccoli florets
1 red bell pepper, chopped
1 zucchini, sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried Italian seasoning
½ tsp dried thyme
½ tsp black pepper
Salt, to taste
Optional: fresh parsley for garnish

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine potatoes, carrots, broccoli, bell pepper, and zucchini.
Drizzle with olive oil and add garlic, Italian seasoning, thyme, salt, and pepper. Toss well to coat.
Spread vegetables evenly on the baking sheet in a single layer.
Roast 30–35 minutes, flipping halfway through, until potatoes are tender and edges are crispy.
Garnish with fresh parsley and serve warm.

Notes

Use any combination of vegetables you have on hand; adjust cook time for denser veggies.
For extra crunch, spread in a single layer and avoid crowding the pan.
It’s gluten-free and naturally vegan—great for meal prep or crowd-pleasing sides.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1 serving (1/4 recipe)
Calories: 210
Sugar: 6 g
Sodium: 70 mg
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: garlic herb roasted potatoes and veggies, sheet pan side dish, crispy potatoes, roasted vegetables, weeknight dinner, gluten free, vegan, vegetarian, broccoli, carrots, zucchini, peppers, potatoes