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Garlic Herb Roasted Potatoes: Crispy Baby Potatoes & Mixed Veggies on One Sheet Pinterest recipe pin

Garlic Herb Roasted Potatoes and Veggies

A family-friendly sheet-pan side: baby potatoes and mixed vegetables tossed in garlic, olive oil, and fresh herbs, roasted until the potatoes are crisp and the veggies are caramelized.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds baby potatoes assorted red and Yukon gold, halved if large
  • 3 tablespoons olive oil divided
  • 1 tablespoon minced garlic divided
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium carrots sliced on the bias
  • 1 red bell pepper chopped
  • 1 small red onion cut into wedges
  • 2 cups broccoli florets
  • 1 medium zucchini chopped
  • 1 tablespoon lemon juice optional, for finishing
Optional toppings
  • 1/4 cup grated Parmesan optional
  • 1/2 teaspoon red pepper flakes optional

Equipment

  • 1 Half-sheet rimmed baking pan (18x13 inches)
  • 1 Medium pot for parboiling
  • 1 Colander
  • 1 Tongs

Method
 

Prepare the potatoes
  1. Rinse and halve potatoes as needed, bring a medium pot of salted water to a boil, add potatoes and parboil for 8 minutes; drain well in a colander and let steam-dry for 1–2 minutes.
Make the herb oil
  1. Whisk together 2 tablespoons olive oil, 1 tablespoon minced garlic, rosemary, thyme, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a small bowl.
Roast the heartiest pieces
  1. Preheat oven to 425°F; toss the drained potatoes with two-thirds of the herb oil and spread cut-side down on a lined or lightly oiled rimmed sheet pan; roast for 15 minutes.
Add sturdier vegetables
  1. Toss carrots and red onion with the remaining herb oil and arrange around the potatoes, return pan to oven and roast 12 minutes more.
Finish with tender vegetables
  1. Toss zucchini and broccoli with 1 tablespoon olive oil and a pinch of salt, add to the pan and gently toss so vegetables are in one layer; roast 8–10 minutes until potatoes are browned and vegetables have caramelized edges.
  2. If desired, broil 1–2 minutes to deepen color—watch constantly to avoid burning.
Serve
  1. Remove from oven, drizzle lemon juice if using, sprinkle optional Parmesan or red pepper flakes, and serve hot.

Notes

Parboiling the potatoes ensures tender centers and crisp exteriors; do not overcrowd the pan—use two pans if needed. Add quick-cooking vegetables like zucchini and bell peppers late in the roast to prevent sogginess. Store leftovers refrigerated up to 4 days and re-crisp in a 400°F oven for 10–12 minutes.