I love how roasting vegetables transforms them — the natural sweetness deepens, textures shift, and the garlic-herb seasoning elevates each bite. This dish is one of my favorites because it’s effortless, versatile, and always satisfying.
Why You’ll Love This Recipe
I’m drawn to this recipe because it takes simple, everyday vegetables and makes them feel special. The garlic and herbs add savory warmth, while the oven does most of the work — I can prep, pop them into the oven, and focus on other parts of the meal while they caramelize. It pairs beautifully with anything — roasted meats, grilled fish, or even is great by itself as a hearty side.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 kg mixed vegetables (for example: 400 g baby potatoes, 300 g carrots, 300 g zucchini and bell peppers combined)
3 tablespoons (≈ 45 ml) olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper
Directions
Preheat the oven to 200 °C (≈ 400 °F).
Wash the vegetables and chop them into pieces of roughly equal size so they roast evenly (for example, halve baby potatoes, slice carrots, cut zucchini and bell peppers into chunks).
In a large bowl, toss the chopped vegetables with the olive oil, minced garlic, rosemary, thyme, oregano, salt, and black pepper until everything is well coated.
Spread the seasoned vegetables in a single layer on a baking sheet (make sure they’re not overcrowded so they roast rather than steam).
Place the baking sheet in the oven and roast for about 30–35 minutes, stirring once or twice halfway through so the vegetables brown evenly.
Check for doneness: the vegetables should be tender and have golden edges. If you used firmer vegetables, you may need up to 40 minutes.
Remove from the oven and serve immediately while they’re warm and flavorful.
Servings and Timing
This recipe serves about 4–6 people as a side dish.
Prep time: ~10 minutes
Roasting time: ~30–40 minutes
Total time: around 40–50 minutes
Variations
Use different vegetables: swap in sweet potatoes, butternut squash, Brussels sprouts, cauliflower or broccoli.
Change the herbs: try sage, tarragon, or a pinch of chili flakes for a kick.
Add an acid finish: I sometimes add a squeeze of lemon juice or a drizzle of balsamic vinegar just before serving to brighten the flavours.
Turn it into a one-sheet meal: add chickpeas or cubes of tofu in the last 10 minutes of roasting for extra protein.
For extra crispiness: switch the oven to broil for the last 2–3 minutes, keeping a close eye so nothing burns, to get more golden edges.
Storage/Reheating
I store any leftovers in an airtight container in the fridge — they’ll keep for up to 3 days. When reheating, I prefer putting them back in the oven or under the broiler for a few minutes to revive some of the roast’s crispiness. If I’m short on time I’ll use the microwave (covered loosely) and heat briefly, though they won’t be quite as crisp.
FAQs
What vegetables are best for roasting together?
I like to choose vegetables that have similar cooking times or chop them into sizes that make them cook evenly. For example, root vegetables like potatoes and carrots take longer, while zucchini and bell peppers cook faster — so I either add the faster ones later or cut all pieces to match cooking time.
Should I peel vegetables before roasting them?
It’s optional — sometimes I leave skins on for potatoes or carrots for extra texture and nutrients (just make sure you scrub them clean). For squashes or large roots, I might peel depending on my preference, but it’s totally up to you.
Fresh herbs or dried herbs — which should I use?
Both work. Fresh herbs give a brighter flavour, while dried herbs are more concentrated and convenient. If I’m using dried herbs, I’ll use about half or a third of what I’d use fresh. In this recipe I used dried rosemary and thyme; if I used fresh I might increase the amount slightly.
Can I roast frozen vegetables with this recipe?
Yes — but you’ll need to adjust. Frozen veggies often release more moisture, so I’ll spread them out on the tray so they can crisp rather than steam. I may increase the temperature a little and add a few extra minutes of roasting.
Can this dish be made ahead for entertaining?
Absolutely. I sometimes prep the vegetables and toss them with oil, garlic, and herbs ahead of time, then keep them in the fridge and roast just before guests arrive. Or I roast them fully ahead of time and then reheat in the oven so they’re fresh when served.
Conclusion
I always enjoy how this garlic-herb roasted vegetables recipe turns simple ingredients into something rich in flavour and texture. With flexibility in vegetable choices, ease of preparation, and great make-ahead potential, it’s one of my go-to side dishes. I hope you enjoy making it as much as I do.
A simple and flavorful side dish featuring a medley of roasted vegetables tossed in olive oil, garlic, and dried herbs. Perfectly golden and tender, it’s an easy go-to for any meal.
Ingredients
1 kg mixed vegetables (e.g., 400 g baby potatoes, 300 g carrots, 300 g zucchini and bell peppers combined)
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
½ tsp dried oregano
1 tsp salt
½ tsp freshly ground black pepper
Instructions
Preheat oven to 200°C (400°F).
Wash and chop vegetables into equal-sized pieces.
In a large bowl, toss vegetables with olive oil, garlic, herbs, salt, and pepper.
Spread evenly on a baking sheet in a single layer without overcrowding.
Roast for 30–35 minutes, stirring once or twice, until golden and tender.
Check doneness; firmer vegetables may take up to 40 minutes.
Serve hot straight from the oven.
Notes
For added crispiness, broil for 2–3 minutes at the end.
Try different veggies like sweet potatoes or Brussels sprouts.
Add a splash of lemon or balsamic just before serving for brightness.
Great for meal prep—reheats well in oven or microwave.
