A hot pan, the smell of garlic and rosemary, and crispy little potatoes dotted with sweet caramelized peppers — that’s the comfort of garlic herb roasted potatoes and veggies. This simple sheet-pan recipe turns baby potatoes and whatever vegetables are in your crisper into a golden, savory side that works any night of the week. It’s fast, forgiving, and the kind of dish you’ll make when you want something tasty without fuss.
Why you’ll love this dish
This recipe is the kind of weeknight hero that’s both humble and crowd-pleasing. It’s quick to prep, uses everyday pantry staples, and scales easily whether you’re cooking for two or twelve. The mix of tender baby potatoes and colorful vegetables creates contrast in texture and flavor — creamy insides, crisp edges, and garlicky herb notes throughout.
“We roasted this for a busy weeknight and everyone went back for seconds. Minimal effort, maximum comfort.”
Reasons to try it: it’s budget-friendly, kid-approved, vegetarian, and perfect for batch cooking. Serve it alongside a simple protein, use it to bulk up salads, or bring it to a potluck. If you want a sweet finish after this rustic veggie spread, try pairing the meal with an indulgent dessert like this butterscotch Randy recipe for a nostalgic, caramel-kissed ending.
Step-by-step overview
You’ll work in three clear stages: toss, spread, and roast. First, preheat the oven to a high temperature so the potatoes get a crisp exterior. Then, toss halved or whole baby potatoes with chopped mixed vegetables, olive oil, minced garlic, and herbs until everything is evenly coated. Spread the pieces in a single layer on a rimmed baking sheet to encourage browning. Roast for about 25–30 minutes, flipping halfway, until the potatoes are fork-tender and the edges are golden. Finish with fresh parsley or a squeeze of lemon if you like.
This quick overview gives you an idea of timing and flow before you gather ingredients and start chopping.
What you’ll need
- 1 ½ to 2 pounds baby potatoes (halved if larger)
- 3 cups mixed vegetables, roughly chopped (bell peppers, zucchini, carrots, or your favorites)
- 3 tablespoons olive oil
- 3 cloves garlic, minced (or 1–2 teaspoons jarred minced garlic)
- 1–2 teaspoons fresh rosemary, finely chopped (or ½–1 teaspoon dried)
- 1–2 teaspoons fresh thyme leaves (or ½–1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped (for finishing)
- Salt and freshly ground black pepper, to taste
Ingredient notes and substitutions:
- Swap olive oil for avocado oil for a higher smoke point.
- Use baby red, yellow, or mixed potatoes; Yukon golds also work if you cut them into even pieces.
- For a gluten-free or vegan main, toss with chickpeas or firm tofu before roasting for extra protein.
Step-by-step instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.
- Wash the baby potatoes. Halve any that are larger than bite size so pieces roast evenly.
- In a large bowl, combine potatoes and mixed vegetables. Add olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Toss everything well so each piece is coated in oil and herbs.
- Spread the mix onto the prepared baking sheet in a single layer. Avoid overcrowding to ensure browning.
- Roast in the preheated oven for 25–30 minutes. Stir or flip the vegetables halfway through roasting for even crisping.
- Test the potatoes with a fork; they should be tender inside and golden on the outside.
- Remove from oven and sprinkle with fresh parsley. Serve warm.
Short and clear: prep, toss, spread, roast, finish. That’s it.
Best ways to enjoy it
These roasted potatoes and vegetables are versatile. They pair wonderfully with roasted chicken or grilled fish, and they’re great alongside a hearty grain bowl. For a cozy vegetarian meal, serve them with creamy elements like hummus, tahini drizzle, or a rich herb yogurt.
If you’re looking for a more composed side or weeknight dinner idea, try serving the warm roasted mix over pillowy gnocchi or alongside a creamy pasta — it complements richer, cheesy dishes nicely. For a ready-to-follow idea, see how it pairs with creamy gnocchi with spinach and feta for an easy, satisfying combo.
Presentation tips: pile the vegetables in the center of the plate, sprinkle with extra chopped parsley, and finish with a little lemon zest or a drizzle of high-quality olive oil for shine.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezing: You can freeze roasted potatoes and firmer vegetables, but texture softens after thawing. Freeze on a tray first, then transfer to freezer bags for up to 3 months.
- Reheating: Reheat in a 400°F (200°C) oven on a baking sheet for 8–12 minutes to re-crisp. A hot skillet over medium-high heat also works — add a splash of oil and stir until heated through.
- Food safety: Cool leftovers to room temperature for no more than two hours before refrigerating. Reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Cut pieces to uniform size so everything cooks evenly.
- Use a rimmed baking sheet to catch any drippings and to allow air circulation.
- Don’t crowd the pan; if vegetables overlap, they steam instead of crisp.
- High heat is key. 425°F helps the potatoes develop a golden crust while the insides stay tender.
- For extra crispness, parboil potatoes for 6–7 minutes before roasting, then drain and rough up the edges with a fork so they crisp better in the oven.
- If garlic tends to burn for you, mix it with the oil and herbs and toss just before roasting, or add minced garlic halfway through cooking.
Creative twists
- Mediterranean: Add halved cherry tomatoes and Kalamata olives in the last 10 minutes. Finish with crumbled feta and oregano.
- Lemon-garlic: Add lemon slices on the pan and a final squeeze of lemon juice before serving for brightness.
- Smoky: Stir in smoked paprika and a splash of maple syrup for a sweet-smoky glaze.
- One-pan protein: Add thick-cut sausages or bone-in chicken thighs to the tray (adjust cooking time; chicken will need longer and should reach 165°F).
- Vegan boost: Toss in drained chickpeas with a little extra oil to make this a full plant-based main.
Common questions
Q: Can I use frozen vegetables?
A: Yes, but frozen vegetables release more moisture. Pat them dry and roast at the higher temperature; consider reducing oven time slightly so they don’t become mushy.
Q: How long does this take total?
A: Active prep is about 10–15 minutes (washing, chopping, tossing). Roast time is 25–30 minutes. Plan around 40–50 minutes from start to finish.
Q: Can I make this ahead for a party?
A: You can prep and toss the veggies with oil and herbs a few hours ahead and keep them refrigerated on the baking sheet. Bring them to room temperature for 15 minutes before roasting. For a larger crowd, roast in batches to avoid crowding the pan.
Q: What herbs work best if I don’t have fresh ones?
A: Dried rosemary and thyme work fine — use about one-third of the amount called for with fresh herbs (so ½–1 teaspoon dried). Add dried herbs to the oil earlier so they rehydrate.
Q: Why are my potatoes not crispy?
A: Common causes: pan overcrowding, too little oil, or oven temperature too low. Also, if potatoes are wet after washing, they steam. Dry them well and spread in a single layer.
If you’d like tweaks for dietary constraints (low-FODMAP, paleo swaps, or oven-free stovetop methods), tell me which and I’ll provide an adapted version.
Garlic Herb Roasted Potatoes and Veggies
Ingredients
Main ingredients
- 1.5 to 2 pounds baby potatoes (halved if larger) Use baby red, yellow, or mixed potatoes; Yukon golds also work if you cut them into even pieces.
- 3 cups mixed vegetables, roughly chopped (bell peppers, zucchini, carrots, or your favorites) You can use your favorite vegetables.
- 3 tablespoons olive oil Swap for avocado oil for a higher smoke point.
- 3 cloves garlic, minced Can substitute with 1–2 teaspoons jarred minced garlic.
- 1 to 2 teaspoons fresh rosemary, finely chopped (or ½–1 teaspoon dried)
- 1 to 2 teaspoons fresh thyme leaves (or ½–1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped (for finishing)
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.
- Wash the baby potatoes. Halve any that are larger than bite size so pieces roast evenly.
- In a large bowl, combine potatoes and mixed vegetables. Add olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Toss everything well so each piece is coated in oil and herbs.
Roasting
- Spread the mix onto the prepared baking sheet in a single layer. Avoid overcrowding to ensure browning.
- Roast in the preheated oven for 25–30 minutes. Stir or flip the vegetables halfway through roasting for even crisping.
- Test the potatoes with a fork; they should be tender inside and golden on the outside.
- Remove from oven and sprinkle with fresh parsley. Serve warm.