Garlic Herb Roasted Vegetables

Looking for an easy way to get more veggies into your meals without feeling like you’re eating “just vegetables”? Roasting is the game-changer. It brings out this deep, rich flavor that steaming or boiling just can’t deliver. The edges get a little crispy, the insides stay tender, and when you toss everything with garlic and herbs? Magic. It’s the kind of dish that makes you want seconds, even if you’re not usually a vegetable lover.

I started making roasted vegetables as a lazy side dish—just chop, toss with oil, and throw it in the oven. But over time, I started experimenting with different combinations and seasonings, and now it’s a weekly staple in my kitchen. It works with practically any mix of vegetables you have on hand, from the humble carrot to the more “fancy” Brussels sprouts or colorful bell peppers. And it’s not just a side dish anymore. Sometimes I’ll make a big batch and use it throughout the week in grain bowls, wraps, or even breakfast scrambles.

What makes this version stand out is the garlic-herb combo. We’re talking real garlic—none of that powdered stuff—and a handful of fresh (or dried, if that’s what you’ve got) herbs like thyme, rosemary, and parsley. As everything roasts, the garlic mellows out and caramelizes, and the herbs infuse the veggies with that earthy, savory flavor that smells amazing while it’s cooking. It’s simple, but so satisfying.

So whether you’re meal prepping, feeding picky eaters, or just trying to clean out your produce drawer, this garlic herb roasted vegetable recipe is the way to go. It’s cozy, colorful, and endlessly versatile. And honestly, it’s the kind of dish that quietly steals the show on any dinner table.

Why You’ll Love It

• Super Simple to Make: Just chop, toss, and roast. No complicated steps or fancy equipment needed—your oven does most of the work.
• Packed with Flavor: Roasting brings out the natural sweetness of the veggies, and the garlic-herb blend gives it that savory, mouthwatering finish.
• Totally Customizable: Use whatever vegetables you have on hand—zucchini, carrots, broccoli, sweet potatoes, you name it. It’s a great clean-out-the-fridge recipe.
• Works for Any Meal: Serve it as a side, mix into salads or grain bowls, add to wraps, or enjoy cold straight from the fridge. It’s just as good the next day.
• Nutritious and Satisfying: Loaded with fiber, vitamins, and antioxidants, this dish makes eating healthy feel like a treat, not a chore.

Ingredient List

• Vegetables
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup Brussels sprouts, halved
  • 1 zucchini, sliced into half moons
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, cut into wedges
  • 1 large carrot, sliced into thin rounds
  • 1 small sweet potato, peeled and cubed
  • 1 cup cherry tomatoes
• Seasoning & Oil
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried oregano (optional)
  • ¾ teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • Optional: 1 tablespoon chopped fresh parsley or basil (for garnish)

Ingredient Notes

• Olive oil: Use a good-quality extra virgin olive oil. It helps everything roast evenly and adds that signature richness.
• Garlic: Fresh garlic cloves are essential here. They roast up sweet and savory—garlic powder just won’t give the same flavor punch.
• Brussels sprouts: Slice them in half so they roast evenly and caramelize on the edges. Don’t overcrowd them or they’ll steam instead of crisp.
• Sweet potato & carrot: These hearty veggies take a bit longer to cook, so chop them smaller than the rest to keep everything done at the same time.
• Herbs: Dried herbs are pantry-friendly and easy, but feel free to use fresh thyme or rosemary if you have them—just double the quantity.
• Cherry tomatoes: They add a juicy, bright pop to balance the earthiness of the root veggies. Add them halfway through roasting if you prefer them less soft.

Kitchen Equipment Needed

• Large baking sheet – For spreading out the veggies in a single layer so they roast, not steam. I love using a rimmed sheet pan for easy tossing and cleanup.
• Mixing bowl – To toss the veggies with oil, garlic, and herbs before roasting. A large bowl makes it easier to coat everything evenly.
• Chef’s knife – For chopping and slicing all the vegetables. A sharp, sturdy knife makes prep quicker and safer.
• Cutting board – You’ll need plenty of space for all the veggie prep. I prefer using a large wooden or non-slip board.
• Silicone spatula or tongs – To flip and stir the vegetables mid-roast without damaging them. Silicone doesn’t scratch your pan and is heat-resistant.
• Parchment paper (optional) – Makes cleanup a breeze and prevents sticking, especially with sugary veggies like sweet potatoes.

Instructions

Step 1: Prep Your Veggies

• Wash all your vegetables thoroughly and pat them dry with a clean towel. Dry veggies roast better and get crispier edges.
• Cut everything into similar bite-sized pieces so they roast evenly.
  • Halve Brussels sprouts.
  • Cube sweet potatoes smaller since they take longer to cook.
  • Slice carrots thinly.
  • Keep cherry tomatoes whole—they’ll burst slightly as they roast.

Pro Tip: Don’t overcrowd the pan—if you have too many veggies, use two baking sheets. Crowding = steaming, not roasting!

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Step 2: Season Everything

• Add all the chopped vegetables to a large mixing bowl.
• Drizzle with olive oil and sprinkle in the garlic, thyme, rosemary, oregano (if using), salt, and black pepper.
• Toss everything thoroughly to coat every piece in oil and seasoning. Use your hands or a spatula for even mixing.

Pro Tip: Make sure the garlic gets mixed well—big clumps can burn during roasting.

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Step 3: Spread on a Baking Sheet

• Line your baking sheet with parchment paper (optional but helpful for cleanup).
• Spread the veggies out in a single layer—don’t pile them on top of each other.

Pro Tip: Place tougher veggies like sweet potatoes and carrots toward the edges of the pan; they’ll get more direct heat and cook faster.

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Step 4: Roast Until Golden

• Preheat your oven to 425°F (220°C).
• Roast the vegetables for 25–30 minutes, flipping once halfway through using a spatula or tongs.
• Check for doneness: veggies should be golden on the edges and fork-tender in the center.

Pro Tip: If using cherry tomatoes, add them to the sheet halfway through cooking so they stay plump and don’t over-shrivel.

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Step 5: Finish and Serve

• Once out of the oven, let the veggies sit for a minute or two.
• Optional: Sprinkle with freshly chopped parsley or basil for a pop of color and freshness.
• Serve warm as a side dish, toss into a salad, or enjoy over quinoa or rice bowls.

Pro Tip: Squeeze a little lemon juice over the roasted veggies just before serving—it brightens up all the flavors beautifully.

Tips and Tricks for Success

• Cut evenly: Try to cut all vegetables to roughly the same size so they cook at the same rate. Smaller pieces roast faster and get crispier.
• Don’t skip preheating: A fully preheated oven helps the veggies start roasting right away instead of steaming.
• Use two pans if needed: If your veggies are crowded, divide them between two pans. Air circulation is key to browning.
• Toss halfway through: Stirring the veggies partway through roasting helps them cook evenly and brown on multiple sides.
• Watch closely at the end: Oven times can vary, so start checking around 25 minutes to avoid burning the garlic or over-roasting delicate veggies like zucchini or tomatoes.

Ingredient Substitutions and Variations

• Use different veggies: Try mushrooms, asparagus, green beans, parsnips, or butternut squash depending on what’s in season or what you have on hand.
• Swap the oil: Avocado oil works well if you’re roasting at high heat. Avoid butter, as it can burn.
• Add heat: Sprinkle in red pepper flakes or a dash of cayenne if you like a little kick.
• Go fresh with herbs: Swap dried herbs for fresh rosemary, thyme, or sage—just use about twice the amount.
• Try seasoning blends: Italian seasoning, za’atar, curry powder, or smoked paprika can totally switch up the flavor profile.
• Make it cheesy: Toss the hot roasted veggies with a handful of grated Parmesan right out of the oven for a savory twist.
• Add protein: Mix in chickpeas before roasting, or serve the veggies with grilled chicken, tofu, or a fried egg for a more filling meal.

Serving Suggestions

• As a side dish: These garlic herb roasted veggies go perfectly with baked chicken, grilled fish, or even a juicy steak. It’s a great way to round out any protein-heavy meal.
• Tossed into grain bowls: I love piling these over warm quinoa or brown rice with a dollop of hummus or tahini sauce—it’s a quick, wholesome lunch that feels fancy.
• Wrapped in a tortilla or pita: Add some roasted veggies, a smear of hummus or tzatziki, and you’ve got a delicious veggie wrap or sandwich.
• Over pasta: Mix the roasted vegetables into cooked pasta with a drizzle of olive oil or pesto. I sometimes add crumbled feta or Parmesan for extra flavor.
• On their own with a fried egg: For a lazy dinner or a hearty brunch, I top a big bowl of these veggies with a crispy fried egg and a sprinkle of chili flakes—so satisfying!

Storage and Reheating Instructions

• Refrigerate leftovers: Store any cooled leftovers in an airtight container in the fridge for up to 4–5 days.
• Reheat in the oven: For the best texture, spread the veggies on a baking sheet and warm them at 375°F (190°C) for about 10–12 minutes.
• Microwave for convenience: Pop them in the microwave in a microwave-safe bowl for 1–2 minutes, but note they’ll be softer and less crispy.
• Use cold in salads: These roasted veggies taste great cold too—toss them into salads, pasta salads, or grain bowls straight from the fridge.
• Freeze if needed: While not ideal, you can freeze them for up to a month. Just know the texture will be softer after reheating.

Frequently Asked Questions

How do I keep roasted vegetables from getting soggy?

The key is to spread them out in a single layer with space between pieces. If they’re too crowded, they’ll steam instead of roast. Also, make sure the veggies are dry before adding oil.

Can I use frozen vegetables for this?

Yes, but with a few tweaks! Frozen veggies can release more moisture, so roast them straight from frozen at a higher temp (around 450°F), and don’t overcrowd the pan. They won’t get quite as crisp, but still delicious.

What’s the best oil for roasting vegetables?

I prefer extra virgin olive oil for its flavor and versatility. You can also use avocado oil if you’re roasting at higher temps or want a more neutral taste.

How long do roasted vegetables last in the fridge?

They’ll stay fresh in an airtight container for about 4 to 5 days. Perfect for meal prep or using in different meals throughout the week.

Can I roast everything together?

Mostly yes! Just make sure to chop denser veggies smaller (like sweet potatoes or carrots) and more delicate ones (like zucchini or tomatoes) larger or add them later to prevent overcooking.

Are roasted vegetables healthy?

Absolutely! They’re full of fiber, vitamins, and antioxidants. Roasting adds flavor without needing heavy sauces or extra calories, making it a tasty and healthy choice.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!