This garlic herb roasted veggie dish with crispy baby potatoes is my go-to when I want a hearty, colorful, and flavor-packed side or light main. The combination of roasted potatoes with a medley of vibrant vegetables and aromatic herbs delivers satisfying texture and comforting taste in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ lbs baby potatoes (red or gold), halved
1 red bell pepper, chopped
2 cups broccoli florets
1 yellow bell pepper, chopped
1 medium zucchini, sliced
6 cloves garlic, minced
3 tbsp olive oil
1 tsp dried rosemary (or fresh, chopped)
1 tsp dried thyme
½ tsp smoked paprika (optional)
1 tsp dried oregano
Salt & freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
I toss the halved baby potatoes with 2 tablespoons of olive oil, half the minced garlic, rosemary, thyme, paprika, salt, and pepper. Then I spread them cut-side down on one half of the baking sheet.
Roast the potatoes for 20 minutes.
While the potatoes roast, I toss the broccoli, bell peppers, and zucchini in a bowl with the remaining olive oil, garlic, oregano, salt, and pepper.
After 20 minutes, I add the veggies to the other half of the baking sheet, gently toss the potatoes, and return the tray to the oven.
Roast everything for another 20–25 minutes, tossing the veggies halfway through. Everything should come out golden, crispy, tender, and slightly charred.
I finish it off with a sprinkle of fresh parsley before serving.
Servings and timing
Serves: 4
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes
Variations
I often like to change this dish up with whatever is in season. Brussels sprouts, mushrooms, or carrots work wonderfully in place of or alongside the bell peppers and zucchini. Sometimes I use fresh herbs instead of dried ones, adding them halfway through roasting to keep them from burning. A final splash of lemon juice before serving really lifts the flavors, especially if I’m serving this with grilled tofu or a protein-rich salad.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I prefer popping them back into the oven or an air fryer at 375°F (190°C) for 10–12 minutes to restore crispiness. The microwave works too, but the veggies will be softer.
FAQs
How do I get the potatoes extra crispy?
I soak the halved potatoes in cold water for 30 minutes before roasting, then dry them really well. This removes excess starch and helps them crisp up beautifully in the oven.
Can I use frozen vegetables?
Yes, I’ve done that in a pinch. Just make sure to thaw and pat them dry before roasting so they don’t steam and get soggy.
Can I make this ahead of time?
Absolutely. I often roast the veggies and potatoes in advance, then reheat them in the oven right before serving. They crisp up nicely again.
What other herbs can I use?
If I have fresh thyme, rosemary, or oregano, I use those. Basil, parsley, or even a little dill can also add a great twist, depending on what I’m going for.
Is this recipe vegan and gluten-free?
Yes, it’s naturally both. Just double-check any seasonings or toppings used if I’m sharing with someone who has dietary restrictions.
Conclusion
This garlic herb roasted veggie and potato dish is always a hit for me—easy, versatile, and packed with flavor. It works as a side or main, makes great leftovers, and fits almost any diet. Whether I’m feeding a crowd or just making a cozy weeknight dinner, this recipe always delivers.
📖 Recipe:
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Garlic Herb Roasted Veggies with Crispy Oven-Roasted Baby Potatoes
- Total Time: 55–60 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A hearty, colorful, and flavor-packed dish featuring crispy oven-roasted baby potatoes paired with a medley of garlic herb-seasoned vegetables. Naturally vegan and gluten-free, it’s perfect as a side or light main.
Ingredients
1½ lbs baby potatoes (red or gold), halved
2 cups broccoli florets
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini, sliced
6 cloves garlic, minced
3 tbsp olive oil
1 tsp dried rosemary (or fresh, chopped)
1 tsp dried thyme
1 tsp dried oregano
½ tsp smoked paprika (optional)
Salt & freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
- Toss the halved baby potatoes with 2 tablespoons of olive oil, half the minced garlic, rosemary, thyme, paprika, salt, and pepper. Spread them cut-side down on one half of the baking sheet.
- Roast the potatoes for 20 minutes.
- Meanwhile, toss the broccoli, bell peppers, and zucchini in a bowl with the remaining olive oil, garlic, oregano, salt, and pepper.
- After 20 minutes, add the veggies to the other half of the baking sheet, gently toss the potatoes, and return the tray to the oven.
- Roast everything for another 20–25 minutes, tossing the veggies halfway through, until golden, crispy, tender, and slightly charred.
- Sprinkle with fresh parsley before serving.
Notes
Switch up the vegetables with seasonal options like mushrooms, Brussels sprouts, or carrots.
Use fresh herbs instead of dried—add them halfway through roasting to prevent burning.
A splash of lemon juice before serving brightens up the dish.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or air fryer at 375°F (190°C) for 10–12 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
