Description: This simple yet flavorful recipe for Roasted Vegetables with Garlic and Herbs will elevate your side dish game. A medley of colorful vegetables is seasoned with garlic, fresh herbs, and olive oil, then roasted to perfection. Serve these roasted veggies as a wholesome and delicious accompaniment to any main course.


  • 1 pound baby potatoes, halved
  • 2 cups baby carrots
  • 2 cups broccoli florets
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste


  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the halved baby potatoes, baby carrots, broccoli florets, diced red and yellow bell peppers, sliced zucchini, and sliced red onion.
  3. In a small bowl, whisk together the minced garlic, olive oil, fresh thyme, and chopped rosemary.
  4. Pour the herb and garlic mixture over the vegetables, tossing until all the veggies are evenly coated.
  5. Spread the seasoned vegetables in a single layer on a large baking sheet.
  6. Season the vegetables with salt and pepper to taste.
  7. Roast in the preheated oven for 25-30 minutes or until the vegetables are golden brown and tender, stirring halfway through.
  8. Remove from the oven and serve immediately.

Nutrition Facts (per serving – serves 4):

  • Calories: 220
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 70mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 6g
  • Sugars: 6g
  • Protein: 4g

Enjoy these Roasted Vegetables with Garlic and Herbs as a vibrant and nutritious side dish that complements any meal. This colorful medley will surely be a hit at your dinner table.