Name: Garlic Herb Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, cut into wedges; 2 cups broccoli florets; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried Italian herbs; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Let Me Tell You About These Garlic Herb Roasted Veggies

Okay, so true story: the first time I made these garlic herb roasted veggies, I was trying to impress my in-laws. (Spoiler alert: they left my house still talking about the potatoes.) I was half-distracted by a rogue cat on the counter and realized halfway through I’d mixed up the rosemary and thyme. Guess what? Everyone loved it anyway! Life lesson there—veggies are actually pretty forgiving, even if your herb game is a little off. And if you’re like me and often scrambling to get dinner on the table before someone starts hovering for snacks, this is a real winner. Plus, there’s just something about the kitchen smelling like garlic and fresh herbs that makes me feel like I really have my act together. Well, at least until someone finds the stray carrot on the floor later.

Why You’ll Love This (At Least, I Do!)

I make this when I have, honestly, way too many veggies in the fridge, and nothing else sounds good. My family goes crazy for this because they get to pick their favorite bits (my oldest always nabs all the carrots, and hey—more power to her). It’s the kind of thing I throw together for Sunday lunch or lazy evenings when even the idea of boiling pasta feels like too much. Also, if you’ve ever tried to make kids love broccoli, roasting is basically my secret weapon. (There was one time I burnt the garlic, though, and that… let’s just say, isn’t a flavor anyone’s asking for again.)

What You’ll Need (And What I Sometimes Swap In)

2-3 cups veggies (like bell peppers, zucchini, carrots, broccoli, red onions—or whatever you’ve got; I sometimes use sweet potatoes if I’m feeling fancy)
3 tbsp olive oil (I sometimes use grapeseed if I’m out—does the trick)
4 garlic cloves, minced (my grandmother always insisted on the pre-chopped jarred stuff—honestly, it works fine if you’re in a rush)
1 tbsp fresh rosemary, chopped (but dried is honestly okay, just use half as much)
1 tbsp fresh thyme, chopped
Salt and pepper to taste (I always end up adding a tad more salt at the end, just saying)
Optional: a squeeze of lemon juice or a handful of grated parmesan for serving

How I Make Garlic Herb Roasted Veggies (More or Less)

Preheat your oven to 425°F (220°C). Or 400°F if your oven runs hot—honestly, ovens have a mind of their own.
Chop veggies into bite-sized bits. Not too tiny! They shrink, and you don’t want roasted veggie crumbs. Toss them straight onto a big baking tray (I use parchment paper unless I’ve run out—then I just say a little prayer for easy cleanup).
Drizzle olive oil all over. Add garlic, rosemary, thyme, salt, and pepper. Now, I just use my hands to mix it all up, but you can use a spatula if you’re feeling proper. This is where I usually sneak a taste—raw carrot, don’t judge.
Roast for 25–35 minutes, give or take. Stir halfway through so nothing gets too crispy on just one side. Don’t worry if it looks a bit weird at this stage; it always does, but it will sort itself out by the end.
When everything looks golden and smells like you live in an Italian bistro, take it out. Add a squeeze of lemon or parmesan if you like. Or both. Why not?

Notes: Stuff I’ve Learned (Sometimes the Hard Way)

Broccoli cooks way faster than carrots. If you don’t like some veg mushy and some nearly raw, either cut carrots smaller or add broccoli later. (I keep forgetting, to be honest.)
If you’re out of fresh herbs, dried are fine; just use less. They’re bossy little things.
Roasting in a super crowded pan means the veggies steam, not roast. Learned that after a few soggy attempts. Use two pans if you have to!

Variations I’ve Tried (And a Flop or Two)

I once tossed in chickpeas for extra protein—delicious. Tried adding balsamic vinegar once, and it was a bit weird (probably just me). Sometimes I use Italian seasoning instead of the individual herbs if I’m feeling lazy, and honestly, it’s all good.

What Kitchen Stuff You’ll Need (Don’t Stress If You Don’t Have It All)

A big baking tray (or two, if you’re doubling up)
Parchment paper (but if you’re out, just oil the tray—works fine, just a bit more scrubbing later)
Sharp knife and cutting board (I’ve done this with a steak knife before—not my proudest moment, but you do what you gotta do!)

How Long Will These Last? (Honestly, Not Long in My House)

Technically, you can pop leftovers in an airtight container and keep them in the fridge for 3–4 days. I think they taste even better the next day, but truth be told, they rarely make it past lunch in my kitchen. Oh, and they’re weirdly good cold, too.

How I Like to Serve Roasted Veggies (And a Quirky Tradition)

These are great with roast chicken, or I’ll just pile them on toast with cream cheese (sounds odd, but trust me). Sometimes we throw a fried egg on top and call it breakfast-for-dinner. My partner puts sriracha over the whole thing, which is madness, but I respect it. Oh, and if you’re ever having friends round, this goes down a treat with a bottle of cheap wine. (Or posh wine, if you’re feeling flush.)

Pro Tips (Learned the Hard Way, Obviously)

Don’t rush the roasting—tried that once, ended up with half-raw carrots and a smoky kitchen. Slow and steady wins here.
If you use pre-chopped garlic, add it a bit later, or it might burn. Learned that the crispy way.
Actually, I find it works better if you toss the veggies with the oil and herbs in a big bowl first (less mess on the tray), but sometimes I just can’t be bothered.

FAQ: Stuff People Actually Ask Me

Can I use frozen veggies? Yeah, you can, but they’ll be a little softer. I’d crank up the heat to get more color on them.
Is there a way to make this ahead? Sure, chop everything the night before, store in the fridge, and throw them in the oven when you’re ready. Just don’t dress them with oil until you’re about to roast—otherwise, everything gets a bit limp.
What if I don’t have fresh herbs? No big deal! Dried herbs are totally fine—just cut the amount by half.
Can I add meat? For sure! Sausage or chicken chunks work well (just cut them small so they cook in time). Or check out my favorite easy sheet pan chicken here.
Where do you get your parchment paper? I usually pick up the cheap stuff at Aldi, or sometimes King Arthur has good deals.
Do you ever add cheese? Oh yes. Parmesan is my go-to, but feta is amazing if you’re in the mood (or just have some to use up).

Random aside: once I dropped half the tray on the floor, and my dog was the happiest he’s ever been. So, if you’ve got pets, keep an eye out! Anyway—give these a try, and let me know if you come up with any brilliant veggie combos. I’m always looking to jazz up my rotation.