Garlic Herb Roasted Veggies

Ooo, classic and so good 😌 Here’s a simple, flexible way to make Garlic Herb Roasted Veggies that works with almost any vegetables you’ve got.

Garlic Herb Roasted Veggies

Ingredients

• Mixed veggies (about 4–5 cups total), such as:
  • Potatoes or sweet potatoes
  • Carrots
  • Broccoli or cauliflower
  • Zucchini
  • Red onion
  • Bell peppers
• 3–4 tbsp olive oil
• 3–5 cloves garlic, minced (or grated)
• 1–1½ tsp dried herbs (Italian seasoning, thyme, rosemary, or oregano)
• Salt & black pepper, to taste
• Optional: paprika or chili flakes for heat
• Optional finish: grated Parmesan or a squeeze of lemon

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Prep veggies: Cut everything into similar-sized pieces so they roast evenly.
3. Toss veggies with olive oil, garlic, herbs, salt, pepper, and any extra spices.
4. Spread out in a single layer (crowding = steaming, not roasting).
5. Roast for 25–35 minutes, flipping once halfway, until tender and nicely browned.
6. Finish with Parmesan or lemon juice if you like, and serve hot.

Tips

• Hard veggies (potatoes, carrots) can go in 10 minutes earlier than softer ones.
• Fresh herbs? Add them in the last 5 minutes so they don’t burn.
• Leftovers are amazing in wraps, grain bowls, or tossed with pasta.

Want this tailored to specific veggies you have, or turned into a sheet-pan meal with protein? 🧄🥦🔥