Garlic Herb Roasted Vegetables are that picture perfect side dish to go alongside any main entrée. Loaded with flavor, even those who swear they don’t like vegetables will love this delicious recipe!
Generally when I roast vegetables, I still follow the same method I shared in my Crowd-Pleasing Roasted Vegetables recipe several years ago.
You know how it goes…you find something you enjoy and you glue yourself to it forever and ever.
It’s easy to be resistant to change when you find a healthy and delicious method for cooking vegetables that works so seamlessly; however, tossing some fresh garlic and herbs really levels up the whole roasted vegetable experience.
So I figured I’d dress up my classic recipe for roasted vegetables in a new outfit with the simple addition of fresh minced garlic and dried herbs.
WOW what a difference fresh garlic makes!
I often add garlic powder to my vegetables, but fresh is always just so much better.
The one caveat to this recipe is the garlic must be added part-way into the roasting process. I’ve found that if I add it from the beginning, it tends to get very brown and nearly burns.
For some people, the extra char adds a nice flavor but for others, there is that sweet spot between perfectly cooked flavorful garlic and overdone.
This to say, taking the extra step of adding the fresh garlic when the vegetables have 10 or so minutes left in the oven leaves us with the best result for that perfect garlic flavor.
The best part about this simple and delicious garlic roasted vegetables recipe is that you can find the ingredients at any grocery store. All you need is some sheet pans or a large rimmed baking sheet and some straightforward ingredients.
In not much time, you’ll have a healthy side dish with wonderful flavor to add to any weeknight meal or special event.
Wondering which vegetables are best for roasting? Let us discuss.
Which Vegetables To Use for Roasted Vegetables:
Most hearty vegetables work well for roasting. For example, any kind of potatoes including red potatoes, yukon gold potatoes, or sweet potatoes, summer squash, winter squash, onions, root vegetables (carrots, beets, parsnips, turnips, etc.), broccoli, cauliflower, cabbage, brussel sprouts, bell peppers, bok choy, green beans, etc.
Vegetables that require about the same amount of time for cooking are good to pair together. In this sense, roasting root vegetables, winter squash and/or potatoes together is always a great idea because they all require more time to bake than say zucchini and broccoli.
All of that said, I usually roast vegetables that have a lower bake time together – zucchini, yellow squash, carrots, broccoli, and bell pepper are my typical go-to’s.
Follow the recipe I laid out below for my method, or choose your vegetables based on your own preference. Just note that heartier vegetables like potatoes, fall vegetables, and winter squash will require about 5 to 10 minutes longer.
This recipe is good for 6 to 8 cups of chopped vegetables. If you scale that up or down, you’ll need to adjust the amount of oil, salt, and/or garlic you use.
In addition to making these veggies for guests, I also like baking a huge batch for meal prep to enjoy for lunch or dinner throughout the week.
This recipe includes my favorite vegetables for roasting. Let’s discuss the simple ingredients for this easy garlic herb roasted vegetables recipe!
Ingredients for Garlic Herb Roasted Vegetables:
Avocado Oil or Olive Oil: In order to protect the vegetables from burning through the roasting process and to add delicious flavor, we use a high-temperature cooking oil.
I like using avocado oil because it has a high smoke point, which is ideal for roasting veggies as we typically roast at high temperatures.
Olive oil works too although I usually don’t use it for roasting because it has a low smoke point.
Dried Herbs and Garlic Powder: The herby portion of this delicious recipe. Pick any combination of your favorite dried herbs. I typically use Italian seasoning or herbs de Provence. Dried parsley, dried oregano, dried rosemary, dried basil, dried thyme and dried sage are all great options.
I like using dried herbs instead of fresh herbs because they don’t burn as easily during the baking process.
The best way of getting that fresh herby flavor is by using dried herbs, but if you’d like to toss fresh herbs with the finished roasted veggies at the end, you can certainly do so.
Fresh parsley and oregano are always great options. I also add garlic powder to make double sure there is plenty of garlic flavor infused into the vegetables.
Fresh Garlic: The delicious garlicky flavor comes from fresh garlic cloves. I have found that adding fresh garlic at the beginning of roasting results in burned garlic, so I add it toward the end of baking to ensure the garlic flavor stays nice and fresh.
Roasting Vegetables: Red onion, carrots, broccoli crowns, zucchini squash, yellow squash, and red bell pepper is my favorite combination of vegetables for roasted veggies. Again, you can use any in season fresh vegetables for this great savory side dish.
A simple combination of sea salt and black pepper is sufficient for seasoning the vegetables. You can also use any spices or spice blends you enjoy.
Now that we’ve covered the basic ingredients for this easy roasted vegetables recipe, let’s make it!
How to Make Garlic Herb Roasted Vegetables:
Preheat the oven to 425 degrees Fahrenheit.
Mix 4 tablespoons of the avocado oil with the dried herbs, garlic powder and sea salt until well-combined.
Chop the vegetables and transfer them to a large mixing bowl.
Pour the avocado oil-herb mixture over the vegetables and toss until the vegetables are well coated in oil and seasoning.
Spread the vegetables evenly over two large baking sheets in an even layer, keeping the vegetables in a single layer (it’s okay if they overlap a little bit, but for best results, avoid stacking them on top of each other).
Note: if you know your baking tray has a tendency to stick, consider spraying it with cooking spray before transferring the veggies over.
There should be enough oil in the recipe such that you don’t need to line the baking sheets with parchment paper or aluminum foil, and I find the texture of the vegetables turn out best when they have direct contact with the baking sheets.
Bake in the preheated oven for 20 minutes.
While the vegetables are roasting, stir together the remaining two tablespoons of avocado oil with the garlic. Pour half of this mixture over each baking sheet and give the vegetables a stir.
Put the vegetables back into the hot oven and bake another 8 to 10 minutes, or until veggies reach desired done-ness.
Serve herb-roasted vegetables with your main entrée and enjoy! If you’d like, you can add a drizzle of balsamic vinegar or balsamic reduction just before serving the vegetables.
Note: if after the first 20 minutes, the broccoli is looking a bit charred, pull just the broccoli off of the baking sheet and re-incorporate it into the roasted veggies after they have finished baking.
The cook time may need to be adjusted slightly depending on the elevation you live at. For lower elevations, err on the side of a few minutes less of bake time, and for high elevation stick with the bake times in this recipe.
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 5 days.
And that’s it! a marvelous herb-roasted vegetables recipe that makes for a great side dish to any meal!
I love batch cooking this recipe for meal prepping weekday meals but it is also fancy enough to serve guests for a special occasion.
I also always include it at my own family gatherings during the holiday season because it’s such a lovely healthy option amidst a lot of rich foods.
Remember, you can always change up the veggie selection based on taste and season. Just be sure to increase the bake time by 5 to 10 minutes if you use heartier vegetables like butternut squash or brussels sprouts.
How Long To Roast Vegetables:
The exact time it takes to roast vegetables depends on the kind of vegetables you use and the vessel you use to roast the veggies.
If you’re using a large baking sheet and a variety of vegetables, 35 to 45 minutes at 425 is a typical roast time.
When roasting a large quantity of vegetables in a large casserole dish, the total time can take 60 to 70 minutes depending on how deep the vegetables are stacked.
Less hearty vegetables like zucchini, green beans, and asparagus require less time to roast than sturdy vegetables like potatoes, butternut squash, and beets.
For instance, on its own, zucchini only needs about 20-23 minutes of roast time, whereas potatoes require closer to 35-40 minutes when they are chopped up.
Nevertheless, I have found combining softer vegetables with hearty vegetables works just fine as long as you aren’t expecting perfection.
These oven-roasted vegetables may just become on of your favorite recipes for sharing with guests.
You now have the golden ticket to making the best roasted veggies each and every time! Whip up this easy recipe the next time you’re craving a fresh meal.
Looking for additional healthy vegetable side dishes to enjoy? Here are some reader favorites.
More Veggie Side Dishes:
- Apple Cider Glazed Roasted Carrots with Rosemary
- Balsamic Roasted Vegetables Recipe
- Creamy Cauliflower Casserole
- Roasted Celery Root with Carrots, Parsley and Dill
- Brussels Sprout Chopped Salad with Warm Bacon Vinaigrette
- Healthy Green Bean Casserole
- Crock Pot Healthy Sweet Potato Casserole
Enjoy these Garlic Herb Roasted Vegetables with all your favorite entrées!!
Garlic Herb Roasted Vegetables
- 1 large red onion sliced
- 3 large carrots chopped
- 2 crowns broccoli chopped into florets
- 2 medium-sized yellow squash chopped
- 1 zucchini squash chopped
- 1 red bell pepper cut into match sticks
- 6 Tbsp avocado oil divided
- 1 Tbsp dried herbs of choice*
- ½ tsp garlic powder
- 1 tsp sea salt to taste
- 4 large cloves fresh garlic finely minced
- Preheat the oven to 425 degrees Fahrenheit.
- Mix 4 tablespoons of the avocado oil with the dried herbs, garlic powder and sea salt until well-combined.
- Chop the vegetables and transfer them to a large mixing bowl. Pour the avocado oil-herb mixture over the vegetables and toss until the vegetables are well coated in oil and seasoning.
- Spread the vegetables evenly over two large baking sheets, keeping the vegetables in a single layer (it’s okay if they overlap a little bit, but for best results, avoid them stacking on top of each other).
- Bake in the preheated oven for 20 minutes.
- While the vegetables are roasting, stir together the remaining two tablespoons of avocado oil with the garlic. Pour half of this mixture over each baking sheet and give the vegetables a stir.
- Put the vegetables back into the oven and bake another 8 to 10 minutes, or until veggies reach desired done-ness.
- Serve with your choice of entree and enjoy!
- Note: if after the first 20 minutes, the broccoli is looking a bit charred, pull just the broccoli off of the baking sheet and re-incorporate it into the roasted veggies after they have finished baking.
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I originally shared this recipe on October 9, 2021. I added more information to the post and updated the photos but the recipe itself remains the same.