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These sheet pan garlic roasted vegetables are one of those recipes I make on repeat. They go with everything, they come together in under 40 minutes, and even picky eaters tend to love them. If you want a simple, healthy side that actually tastes good, this is it.
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!
One serving comes in at just 85 calories with 2 grams of fiber. As a certified nutrition coach, I love recommending this as a side dish for anyone trying to eat more vegetables without sacrificing flavor. It is one of the easiest ways to get more nutrients on your plate.
Why Roasting Beats Other Methods
Roasting is honestly my favorite way to cook vegetables. The high heat caramelizes the natural sugars and gives you those slightly crispy, golden edges you just cannot get from steaming or boiling. The flavor is completely different and so much better. I also love that roasting locks in nutrients without needing a lot of added fat to make things taste good.
Recipe Overview
Key Ingredients
below are the ingredients to make these roasted vegetables. Full measurements are listed further down in the recip card.
- Baby potatoes: You don’t need to peel them, just make sure you wash well. They roast up tender on the inside with slightly crispy edges. Yukon gold or red potatoes work great too.
- Carrots: Naturally sweet and they hold up really well in the oven. You can also use Baby carrots.
- Zucchini: Added in the second half of roasting so it does not get too soft. Slice it thick so it keeps a little texture.
- Bell pepper: Adds color and a subtle sweetness. Any color works but red and orange tend to be sweeter.
- Garlic: Fresh minced garlic is the move here. It gets added in the second round of roasting so it does not burn.
- Olive oil: Just enough to coat the veggies and help them roast properly. Avocado oil works too.
- Italian seasoning: Simple and flavorful. Feel free to swap it with your favorite spice blend. You can also make homemade Italian Seasoning.
Recipe Tips
- Do not crowd the pan. This is the most important tip. If the vegetables are overlapping they will steam instead of roast and you will miss out on those golden crispy edges. Use two sheet pans if you need to.
- Cut everything to a similar size. This helps everything cook at the same rate so you are not pulling out some veggies early while others finish up.
- Add the garlic and softer vegetables later. Garlic burns fast and zucchini gets mushy if it roasts too long. Adding them in the second half of cooking makes a big difference.
- Line your pan with parchment paper. It keeps things from sticking and makes cleanup so much easier.
- Buy pre-chopped veggies if you are short on time. Most grocery stores carry pre-cut options and it cuts your prep time in half.
How to Make Garlic Roasted Vegetables
Prep: Preheat the oven to 400 degrees F, line a large sheet pan with parchment paper, and chop the veggies.
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.
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.
Serve: Garnish with chopped parsley, if desired. Enjoy!
Recipe Variations
- Swap the vegetables: This recipe is very flexible. Try broccoli florets, asparagus, butternut squash, red onion, or sweet potato. Just keep the pieces similar in size so everything cooks evenly.
- Add some heat: Sprinkle in some red pepper flakes before roasting if you like a little kick.
- Make it Mediterranean : Add some cherry tomatoes and a squeeze of lemon juice right before serving. Finish with crumbled feta on top.
- Add protein: Toss in some chickpeas before roasting for a heartier vegetarian meal, or serve alongside your favorite chicken or turkey dish.
- Change the seasoning: Instead of Italian seasoning, try smoked paprika, cumin, or a simple garlic herb blend. All work really well here.
Common Questions
So many! Some favorites are carrots, potatoes, parsnips, Brussels sprouts, broccoli, cauliflower, peppers, onions, and squash. Basically anything hearty works great.
High heat is key. I roast at 400°F and find that anything between 400°F and 450°F works well. Lower temps tend to steam the veggies instead of roast them.
Parchment paper is the better choice. Studies have shown that aluminum from foil can leach into food during cooking. Parchment also makes cleanup a lot easier.
Yes! These are great for meal prep. Roast a big batch on Sunday and store them in the fridge. They reheat well and are easy to add to bowls, wraps, eggs, or pasta throughout the week.
Serving suggestions
These roasted veggies are great as a side for everyday dinners or even holiday meals. Here are some options:
- Baked Boneless Chicken Thighs
- Easy Chicken Milanese
- Baked BBQ Chicken Breast
- Turkey Meatloaf
- Baked BBQ Chicken Drumsticks
- Roasted Turkey Breast
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.
More side dish recipes
- Easy Marinated Tomatoes
- Oven Roasted Veggies
- Oven Roasted Garlic Green Beans
- Parmesan Roasted Broccoli and Cauliflower
- Easy Potatoes Au Gratin
Made this recipe? I would love to know what you think! Scroll down and leave a star rating or a quick comment. It really does help other readers and it means a lot to me.
Sheet Pan Garlic Roasted Vegetables (Easy & Healthy)
Ingredients
- 1 pound baby potatoes, quartered
- ½ pound Carrots, cut smaller, or baby carrots
- 2 tablespoons olive oil, divided
- 2 teaspoons 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.
- Prepare the veggies. Wash and chop them.
- Add the prepared 1 pound baby potatoes and ½ pound Carrots to the prepared pan. Drizzle with the 2 tablespoons olive oil and sprinkle all the seasonings (2 teaspoons Italian seasoning, and Kosher salt and pepper). Toss to coat, then arrange in a single layer. Bake for 18-20 minutes.
- Once the veggies are almost tender, stir in the 3-4 garlic cloves, 2 large zucchini and 1 large bell pepper. Return to the oven and roast for 10-12 more minutes, or until all veggies are fork tender.
- Garnish with chopped fresh parsley, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, add them back in the oven at 400°F for best results. The microwave works too but the oven keeps them from getting soggy.
- To freeze, let the vegetables cool completely then transfer to a freezer safe bag or container. Freeze for up to 2 months. Reheat straight from frozen in the oven at 400°F.
- Do not crowd the pan. Overlapping vegetables will steam instead of roast. Use two sheet pans if needed.
- Add the garlic and softer veggies like zucchini and bell pepper in the second round of roasting so they do not burn or get too soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved it