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Ultimate Sheet Pan Garlic Herb Roasted Veggies

A close-up of perfectly caramelized Garlic Herb Roasted Veggies including carrots, potatoes, zucchini, and red pepper in a white bowl.
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Create a flavorful and simple side dish using this sheet pan method. You achieve tender interiors and crispy edges on root vegetables and zucchini, seasoned perfectly with garlic and fresh herbs.

Ingredients

Scale
  • 1 pound small potatoes, quartered
  • 2 medium carrots, cut into 1-inch pieces
  • 1 medium zucchini, chopped into 1-inch pieces
  • 1 red bell pepper, chopped
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the potatoes and carrots. Drizzle with 1 tablespoon of olive oil and toss to coat. Spread these root vegetables in a single layer on the prepared baking sheet.
  3. Roast the potatoes and carrots for 15 minutes. This initial roast helps them soften before adding the quicker-cooking vegetables.
  4. While the root vegetables roast, return to the bowl. Add the zucchini and bell pepper. Add the remaining 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss everything together until all vegetables are evenly coated with the seasoning mixture.
  5. Remove the baking sheet from the oven. Add the seasoned zucchini and bell pepper mixture to the sheet pan, distributing all vegetables in a single layer. Do not overcrowd the pan; use two sheets if necessary for best crisping.
  6. Return the sheet pan to the oven and roast for an additional 15 to 20 minutes, or until the potatoes are fork-tender and the edges of all vegetables are golden brown and slightly crispy.
  7. Serve immediately as a healthy roasted side dish.

Notes

  • For extra crispy roasted veggies, ensure your vegetables are dry before tossing them with the oil and herbs. Excess moisture steams the vegetables instead of roasting them.
  • If you prefer a stronger garlic flavor, add 1/2 teaspoon of garlic powder along with the fresh garlic.
  • This recipe works well for meal prep. Store cooled leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

Find it online: https://www.unfoldrecipes.com/garlic-herb-roasted-veggies/