Garlic Roasted Vegetables

By Rena Awada | Updated On January 7, 2023

Gorgeous Garlic Roasted Vegetables tossed with olive oil, garlic, and Italian seasoning. This easy recipe includes baby potatoes, carrots, zucchini, and bell pepper for a colorful and delicious, healthy side dish.

Garlic roasted vegetables on a sheet pan.

If you’re looking for a simple, yet flavorful side that pairs well with almost any protein, you’re going to want to add these Garlic Roasted Vegetables to the menu!

Roasting vegetables is one of the best ways to prepare them. Baking veggies helps to bring out their natural sweetness and develops a wonderful depth of flavor that just can’t be done with other cooking methods. 

Why you should make this recipe

  • Simple to make: This recipe could not be more effortless! You won’t even need to peel any of the veggies. Just chop them up, toss them with olive oil and a couple of other ingredients, then let your oven do all of the work.
  • Healthy: This vegetable dish is packed with fiber and antioxidants. It’s also low in calories, fat, and cholesterol! These vegetables are a good source of potassium, complex carbohydrates, and vitamins A, B, and C. 
  • So good: These end up coming out of the oven with great savory flavor, and perfect tenderness and they’re so tasty that they might end up being your new favorite side dish.
Potatoes roasted with carrots and zucchini on a pan.

Ingredients needed

  • Vegetables: This recipe calls for baby potatoes, carrots, zucchini, and red bell pepper. However, you could easily use other vegetables, depending on your taste preference and what you have available. Many times we use broccoli florets, asparagus, butternut squash, onion, and/or chopped sweet potato. The options are truly endless!
  • Olive oil: For cooking the veggies. Sub with avocado oil, if that’s what you have.
  • Seasoning: We love to keep the seasoning simple and use just 2 teaspoons of Italian seasoning with salt & pepper. Feel free to sub with another favorite seasoning. A blend of dried oregano, rosemary, thyme, and basil would also be tasty.
  • Garlic: For delicious savory flavor!
  • Fresh parsley: Optional, but recommended to add color and freshness to the finished dish.
veggies to be used for roasted sheet pan veggies

How to make this recipe

  1. Prep: Preheat the oven to 400 degrees F, line a large sheet pan with parchment paper, and chop the veggies.
  2. Roast potatoes & carrots: Add the prepared potatoes and carrots to the pan. Drizzle with the oil and sprinkle all the seasonings. Toss to coat, then arrange in a single layer. Bake for 18-20 minutes.
  1. Add garlic, zucchini & bell pepper: Once the veggies are almost tender, stir in the garlic, zucchini, and bell pepper. Return to the oven and roast for 10-12 more minutes, or until all veggies are fork-tender.
  2. Serve: Garnish with chopped parsley, if desired. Enjoy!

Expert Tips

Making roasted vegetables is incredibly easy, but here are a few tips to make sure they turn out perfect every time!

  • Don’t crowd the vegetables: If the vegetables overlap each other and are too crowded on the sheet pan, they will end up steaming instead of roasting. Trust me, these are way better than any steamed veggies! To avoid crowding the veggies, it may be helpful to use two large sheet pans.
  • Shortcut: To save on prep time, you can purchase some of these veggies pre-sliced and chopped.
  • Cutting the veggies: Be sure to cut your vegetables into similar-sized pieces, so that they cook at close to the same rate.
  • Make cleanup a breeze: For less mess, line the baking sheet with parchment paper.

Frequently asked questions

What vegetables are good for roasting?

Many vegetables are great roasted. Some of our favorite vegetables to roast are carrots, potatoes, parsnips, Brussels sprouts, broccoli, cauliflower, tomatoes, peppers, onions, and squash.

What temperature is best for roasting vegetables?

It’s best to use high heat for roasting. We find the best temperature for roasting vegetables is between 400°F and 450°F.

Is parchment or foil better for roasting vegetables?

When roasting vegetables, parchment paper is better than foil. Recent studies have shown that when aluminum foil is used during cooking, some aluminum leaches into food.

a variety of roasted veggies on a sheet pan

Serving suggestions

These roasted veggies are great as a side for everyday dinners or even holiday meals. As a vegetarian option, try them stirred into a batch of quinoa, served over brown rice or over pasta with an extra drizzle of olive oil and some Parmesan cheese.

Pair them with any of the following:

Storage recommendations

  • Storing leftovers: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
  • To reheat: These are best served straight from the oven, but we’ve enjoyed them leftover many times. The best way to reheat vegetables that have already been roasted is to pop them in the oven at 400 degrees until hot. They can also be reheated in the microwave, however, for best results we recommend the oven or toaster oven.
Cooked vegetables on a sheet pan.

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top view of roasted veggies on a baking sheet pan

Garlic Roasted Vegetables

Gorgeous Garlic Roasted Vegetables tossed with olive oil, garlic and Italian seasoning. This easy recipe includes baby potatoes, carrots, zucchini and bell pepper for a colorful and delicious, healthy side dish.
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 servings
Calories: 80kcal
Author: Rena

Ingredients

  • 1 lb baby potatoes quartered
  • 0.5 lb baby carrots halved
  • 2 tbsp olive oil divided
  • 2 tsp Italian seasoning
  • Kosher salt and pepper to taste
  • 3-4 garlic cloves minced
  • 2 large zucchini sliced into 1 inch thick half moons
  • 1 large bell pepper seeded and chopped
  • Optional: chopped fresh parsley to garnish

Instructions

  • Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper.
  • Add the prepared potatoes and carrots to the prepared pan. Drizzle with the oil and sprinkle all the seasonings. Toss to coat, then arrange in a single layer. Bake for 18-20 minutes.
  • Once the veggies are almost tender, stir in the garlic, zucchini and bell pepper. Return to the oven and roast for 10-12 more minutes, or until all veggies are fork tender.
  • Garnish with chopped parsley, if desired.

Notes

  • Storing leftovers: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
  • To reheat: These are best served straight from the oven, but we’ve enjoyed them leftover many times. The best way to reheat vegetables that have already been roasted is to pop them in the oven at 400 degrees until hot. They can also be reheated in the microwave, however, for best results we recommend the oven or toaster oven.

Nutrition

Serving: 1serving | Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 257mg | Potassium: 381mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3586IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 1mg
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