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top view of roasted veggies on a baking sheet pan
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5 from 1 vote

Sheet Pan Garlic Roasted Vegetables (Easy & Healthy)

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegan
Skill Level: Beginner
Servings: 10 servings
Author: Rena Awada

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.
    Chopped zucchini, garlic and bell pepper.
  • 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.
    Tossing baby potatoes and carrots with seasoning.
  • 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.
    Adding zucchini and bell pepper with potatoes and carrots on a baking pan.
  • Garnish with chopped fresh parsley, if desired.
    Roasted vegetables on a pan.

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

Serving: 1serving | Calories: 85kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 27mg | Potassium: 457mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3778IU | Vitamin C: 42mg | Calcium: 32mg | Iron: 1mg