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Garlic Herb Roasted Vegetables

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These vibrant garlic herb roasted vegetables are the perfect side dish for any meal — featuring tender golden potatoes, sweet carrots, and lightly crisped zucchini, all tossed in olive oil, fresh parsley, and roasted garlic. Bursting with flavor, color, and rustic charm.

Ingredients

Scale
  • 1 lb baby potatoes, halved
  • 3 large carrots, peeled and chopped
  • 2 medium zucchinis, sliced into half moons
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp grated Parmesan (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil.
  3. Add minced garlic, oregano, thyme, salt, and pepper. Toss to coat evenly.
  4. Spread vegetables in a single layer on the prepared baking sheet.
  5. Roast for 35–40 minutes, stirring halfway through, until vegetables are tender and lightly browned.
  6. Remove from oven and sprinkle with fresh parsley and Parmesan if using.
  7. Serve warm as a side dish or enjoy as a light vegetarian main.

Notes

  • Cut vegetables to similar sizes for even roasting.
  • Add bell peppers or red onion for more variety and color.
  • Use vegan Parmesan or omit cheese for a vegan version.
  • Leftovers are great tossed with pasta or served over rice.

Nutrition

Keywords: roasted vegetables, garlic herb vegetables, healthy side dish, vegetarian dinner, sheet pan veggies

Find it online: https://foodiecara.com/garlic-herb-roasted-vegetables/