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Garlic Herb Roasted Veggies: Crispy Sheet Pan Perfection

A close-up of perfectly roasted Garlic Herb Roasted Veggies including potatoes, carrots, zucchini, and onions on a white plate.
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Make weeknight sides simple with this sheet pan recipe for Garlic Herb Roasted Veggies, featuring potatoes, carrots, and zucchini roasted until tender with crispy edges. This easy side dish uses fresh herbs for maximum flavor.

Ingredients

Scale
  • 1 pound small potatoes, cut into 1-inch pieces
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch thick half-moons
  • 1 red onion, cut into thick wedges
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the cut 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 head start helps them become tender before adding the quicker-cooking zucchini.
  4. While the root vegetables roast, combine the zucchini, minced garlic, remaining 2 tablespoons of olive oil, rosemary, thyme, salt, and pepper in the same bowl. Toss well to coat everything evenly.
  5. Remove the baking sheet from the oven. Add the seasoned zucchini mixture to the pan, spreading all the vegetables into a single layer. Do not overcrowd the pan; use two sheets if necessary for crispier results.
  6. Return the sheet pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are fork-tender and the edges of all vegetables are nicely caramelized and slightly crispy.
  7. Serve your flavorful vegetable medley immediately as a perfect side dish for any main course.

Notes

  • For the best crispy roasted vegetables, ensure your vegetables are cut into uniform sizes and avoid overcrowding the sheet pan.
  • If you prefer softer vegetables, you can toss all ingredients together at the beginning, but the potatoes may not achieve the best texture.
  • Substitute any root vegetables you have on hand, such as sweet potatoes or parsnips, for the carrots or potatoes.

Nutrition

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