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Irresistible Garlic Herb Roasted Vegetables in 35 Minutes

garlic herb roasted vegetables
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A simple and flavorful side dish of roasted vegetables with garlic and herbs.

Ingredients

Scale
  • 1 lb baby Yukon gold potatoes, halved (or quartered if large)
  • 3 large carrots, cut into 1-inch chunks
  • 2 medium zucchini, thick sliced and halved
  • 2 medium yellow squash, thick sliced and halved
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp dried thyme (or rosemary)
  • 1 tsp kosher salt (plus more to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp chopped fresh parsley
  • 2–3 tbsp grated Parmesan (optional, for serving)

Instructions

  1. Heat oven: Preheat to 425°F. Line a large sheet pan with parchment paper (or lightly grease).
  2. Start potatoes + carrots first: In a large bowl, toss potatoes and carrots with 2 tbsp olive oil, half the garlic, Italian seasoning, thyme, salt, and pepper. Spread on the sheet pan in an even layer. Roast 20 minutes.
  3. Add zucchini + squash: Toss zucchini and yellow squash with remaining 1 tbsp olive oil, remaining garlic, and a pinch of salt/pepper. Add to the pan and toss everything together.
  4. Finish roasting: Roast 12–15 minutes more, until potatoes are fork-tender and edges are golden, and zucchini is tender with light browning.
  5. Serve: Toss with fresh parsley and sprinkle with Parmesan (optional). Serve warm.

Notes

  • Adjust seasoning to taste.
  • Use fresh herbs for best flavor.
  • Parmesan is optional but adds a nice finish.

Nutrition

Keywords: garlic herb roasted vegetables, roasted vegetable medley, roasted potatoes carrots zucchini, easy vegetable side dish, oven roasted vegetables, zucchini and squash roasted

Find it online: https://zoerecipe.com/garlic-herb-roasted-vegetables-recipe-easy-side-dish/