Crispy Garlic Herb Roasted Vegetables

There’s nothing quite like a pan of Crispy Garlic Herb Roasted Vegetables fresh out of the oven. They’re golden, flavorful, and packed with savory goodness—making them the perfect side dish for any meal. Whether you’re serving them with roasted chicken, grilled steak, or a hearty vegetarian main, these veggies bring the perfect balance of crunch and tenderness. Best of all, they’re incredibly easy to make!

Roasting vegetables has been a favorite cooking method for centuries. The dry heat of the oven caramelizes the natural sugars in veggies, creating that irresistible golden-brown crisp. Fun fact: carrots were originally purple, yellow, or white—orange varieties didn’t become popular until the 17th century in the Netherlands!

What makes this recipe truly special is the garlic herb seasoning. The blend of oregano, thyme, and smoked paprika adds a depth of flavor, while the olive oil helps everything roast to perfection. Plus, with just a few simple steps, you’ll have a side dish that tastes like it came from a high-end restaurant. So, let’s get roasting!

Recipe Yield: 4 servings

INGREDIENTS

1 ½ lbs baby potatoes, halved
3 large carrots, peeled and cut into ½-inch slices
2 medium zucchini, sliced into half-moons (about ¼-inch thick)
4 tbsp olive oil, divided
4 cloves garlic, minced
1 ½ tsp dried oregano
1 tsp dried thyme
¾ tsp salt, or to taste
½ tsp black pepper
1 tsp smoked paprika
¼ cup freshly grated Parmesan (optional, for extra flavor)
1 tbsp chopped fresh parsley or rosemary (for garnish)

INSTRUCTIONS

1. Preheat the oven: Heat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. Season the potatoes and carrots: In a large bowl, toss the potatoes and carrots with 3 tbsp olive oil, garlic, oregano, thyme, paprika, salt, and black pepper. Spread them evenly on the baking sheet in a single layer.

3. Roast the potatoes and carrots: Bake for 25 minutes, stirring halfway through, until the potatoes start to crisp and the carrots are tender.

4. Add the zucchini: In a separate bowl, toss the zucchini with the remaining 1 tbsp olive oil and a light sprinkle of salt. Add them to the baking sheet, mixing gently with the other vegetables.

5. Finish roasting: Bake for an additional 12-15 minutes, or until the zucchini is tender and the potatoes are golden brown with crisp edges.

6. Garnish and serve: Sprinkle with Parmesan (if using) and fresh parsley or rosemary before serving warm. Enjoy!

HELPFUL TIPS TO PERFECT THIS RECIPE

Use High Heat for Better Roasting: 425°F ensures the potatoes and carrots caramelize beautifully while keeping the zucchini tender.
Don’t Overcrowd the Pan: Spreading out the veggies in a single layer ensures even roasting and prevents steaming.
Zucchini Goes in Last: Since zucchini cooks faster than potatoes and carrots, adding it later keeps it from turning mushy.

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