This Garlic Herb Roasted Vegetables is a healthy & easy-to-make side dish recipe that is full of flavor. It’s an enjoyable combination that will pair perfectly with any source of protein that you desire!

Garlic Herb Roasted Vegetables with carrots, zucchini, mushrooms, baby potatoes, and yellow onion, in a bowl, with a spoon in it, on a white marble counter.

Roasted vegetables coated in a garlic herb seasoning is truly how all vegetables ought to be prepared. That being said, if you or someone in your family despises veggies, you’ve got to make this side dish.

The components used to make this tasty vegetable side dish are very simple. All is required are some chopped veggies, pantry-staple seasonings, fresh garlic, & avocado oil.

Not only is this recipe easy-to-make, but it’s completely customizable, as you can use practically any vegetable combo that you have on hand!

Why You’ll Love This Roasted Vegetable Side Dish Recipe

Full of Flavor & Loaded with Nutrition: A healthy sheet pan that’s created with chopped vegetables & yummy seasonings.
Quick & Easy: It’s a tasty side dish that comes together in about 30 minutes & clean up is a breeze.
Great for Meal Prep: This Garlic Herb Roasted Vegetables stores well in the fridge, making it the perfect healthy side dish recipe to meal prep to enjoy throughout the week.

Garlic Herb Roasted Vegetables Recipe with carrots, zucchini, mushrooms, baby potatoes, and yellow onion, in a bowl, with a spoon in it, on a white marble counter.

Ingredients

Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition to this sheet pan.
Organic Yellow Onion: Any color will do.
Organic Baby Bella Mushrooms: For some extra heartiness & nutrition.
Organic Carrots: Sliced up to amp-up the beta carotene & vibrancy.
Organic Zucchini: If you don’t have a zucchini, feel free to use summer squash.
Organic Garlic: Fresh is optimal, but if you’re in a pinch, garlic powder will do the trick.
Organic Seasonings: Organic dried rosemary, dried thyme, sea salt, & black pepper.
Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high heat temperatures.

How To Make

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the chopped vegetables. Toss with the oil, minced garlic, & seasonings. Bake for 20 – 25, flipping halfway through.
Serve. Enjoy with your favorite source of protein!

Garlic Herb Roasted Vegetables Sheet Pan with carrots, zucchini, mushrooms, baby potatoes, and yellow onion.

Tips for Making this Roasted Vegetable Recipe Perfectly

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Be sure to flip the vegetables halfway, as this ensures even baking.
Organic Plant-Based Protein: Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Storing & Reheating

This Garlic Herb Roasted Vegetables is the perfect side dish recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer ingredients to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.

Healthy Garlic Herb Roasted Vegetables with carrots, zucchini, mushrooms, baby potatoes, and yellow onion, in a bowl, with a spoon in it, on a white marble counter.

More Healthy Roasted Vegetable Recipes

If you make this Garlic Herb Roasted Vegetables recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Garlic Herb Roasted Vegetables

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 – 6 1x
Category: Side Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

2 cups baby potatoes, quartered
1 yellow onion, quartered
1 cup baby bella mushrooms, halved
2 large carrots, sliced in a diagonal
1 large zucchini, cut into moons
4 garlic cloves, minced
1 tsp dried rosemary
1 tsp dried thyme
Sea salt & black pepper, to taste
1 tbsp avocado oil

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Instructions

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the chopped vegetables. Toss with the oil, minced garlic, & seasonings. Bake for 20 – 25, flipping halfway through.
Serve. Enjoy with your favorite source of protein!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

Organic Plant-Based Protein: Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Storing & Reheating: Transfer ingredients to an air-tight glass container & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.