Go Back

Garlic Herb Roasted Potatoes and Veggies

Garlic herb roasted potatoes and veggies are roasted on baking sheets until the potatoes and carrots are tender and the vegetables are browned at the edges. Rosemary, thyme, and garlic bring savory flavor to this colorful side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 lb carrots peeled and cut into 1/2-inch pieces
  • 3 tbsp olive oil divided
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 red onion medium, cut into 1-inch pieces
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 zucchini medium, cut into 1/2-inch-thick half-moons
  • 4 cloves garlic minced

Equipment

  • 2 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line two rimmed 18x13-inch baking sheets with parchment paper.
  3. Toss the potatoes and carrots with 2 tablespoons olive oil, the rosemary, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. Divide the potato and carrot mixture between the baking sheets and spread it in a single layer.
  5. Roast for 20 minutes, switching the pans between oven racks halfway through.
  6. Add the onion, bell pepper, and zucchini to the pans with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  7. Toss and spread everything in a single layer, then roast for 12 minutes.
  8. Add the garlic and toss the vegetables.
  9. Roast for 8 to 10 minutes, until the potatoes and carrots are tender and the vegetables are browned at the edges.

Notes

For even browning, keep the vegetables in a single layer on the baking sheets. Refrigerate leftovers for up to 4 days; freezing is not recommended because the vegetables may soften. For a lower-sodium option, reduce the kosher salt to taste.