Crispy Roasted Vegetables with Garlic and Herbs
Crispy Roasted Vegetables with Garlic and Herbs are the perfect side dish for any meal. After making this recipe dozens of times, I’ve discovered the trick to getting them perfectly crispy every time. The combination of fresh herbs and garlic makes these vegetables irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Delicious Rhubarb Pudding Cake and Herbed Roasted Potato Salad.
Why This Crispy Roasted Vegetables with Garlic and Herbs Is Pure Comfort
- Easy to make with simple ingredients
- Crispy texture with tender interior
- Packed with fresh herb and garlic flavor
- Perfect for holidays and family dinners
What You'll Need for Crispy Roasted Vegetables with Garlic and Herbs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Brussels sprouts
- Broccoli
- Carrots
- Red onion
- Potatoes
- Garlic
- Fresh thyme
- Fresh rosemary
- Olive oil
- Salt
- Pepper
- Optional: Parmesan cheese
- Optional: Balsamic glaze
📝 Ingredient Notes
- Brussels sprouts: Trim and halve any large sprouts.
- Potatoes: Cut into bite-sized pieces.
🛒 Tools & Equipment I Recommend
- Sheet Pan — Even cooking and easy cleanup. → See on Amazon
- Garlic Press — Effortless garlic mincing. → See on Amazon
How to Make Crispy Roasted Vegetables with Garlic and Herbs
- Prepare vegetables: Trim, peel, and cut vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper.
- Add garlic and herbs: Mince garlic and combine with fresh thyme and rosemary. Sprinkle over vegetables.
- Roast: Spread vegetables evenly on a sheet pan and roast in a preheated 425°F (220°C) oven for 25-30 minutes, stirring halfway through.
Cook's Tips for Perfect Crispy Roasted Vegetables with Garlic and Herbs
- Common mistake and fix: Avoid overcrowding the pan to ensure even cooking and crispiness. If using a smaller pan, roast in batches.
- Pro tip: For extra flavor, toss roasted vegetables with balsamic glaze and top with shaved Parmesan cheese.
- Pro tip: Make-ahead tip: Roast vegetables up to 2 days ahead and reheat in the oven at 350°F (180°C) for 10-15 minutes.
Storing & Reheating Crispy Roasted Vegetables with Garlic and Herbs
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Prepare vegetables and seasonings up to 1 day ahead. Roast just before serving.
Freezing Crispy Roasted Vegetables with Garlic and Herbs
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a quicker cook time, cut vegetables into smaller, more uniform pieces.
- Best substitution: Substitute any combination of vegetables based on what you have on hand.
- Make-ahead: Roast vegetables up to 2 days ahead and reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If vegetables are not crispy, increase oven temperature to 450°F (230°C) and roast for an additional 5-10 minutes.
Want to level up this recipe?
High-quality olive oil — Enhances flavor and promotes even cooking. → Check price on Amazon
Crispy Roasted Vegetables with Garlic and Herbs
Ingredients
Main Ingredients
- Brussels sprouts
- Broccoli
- Carrots
- Red onion
- Potatoes
Seasonings
- Garlic
- Fresh thyme
- Fresh rosemary
- Olive oil
- Salt
- Pepper
Optional Toppings
- Parmesan cheese
- Balsamic glaze
Instructions
- Prepare vegetables: Trim, peel, and cut vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper.
- Add garlic and herbs: Mince garlic and combine with fresh thyme and rosemary. Sprinkle over vegetables.
- Roast: Spread vegetables evenly on a sheet pan and roast in a preheated 425°F (220°C) oven for 25-30 minutes, stirring halfway through.
Notes
- Chef tip: For a quicker cook time, cut vegetables into smaller, more uniform pieces.
- Best substitution: Substitute any combination of vegetables based on what you have on hand.
- Make-ahead: Roast vegetables up to 2 days ahead and reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If vegetables are not crispy, increase oven temperature to 450°F (230°C) and roast for an additional 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare vegetables and seasonings up to 1 day ahead. Roast just before serving.
Nutrition Per Serving
- Calories: 150
- Protein: 5g
- Fat: 8g
- Carbs: 20g
- Fiber: 5g
- Sugar: 6g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Roasted Vegetables with Garlic and Herbs FAQs
Yes, roast vegetables up to 2 days ahead and reheat in the oven at 350°F (180°C) for 10-15 minutes.
Ensure vegetables are not overcrowded on the pan and increase oven temperature to 450°F (230°C) for an additional 5-10 minutes if needed.
Brussels sprouts, broccoli, carrots, and potatoes are all excellent choices for roasting. You can also use sweet potatoes, bell peppers, or zucchini.
Yes, roast vegetables in the air fryer at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Reheat roasted vegetables in the oven at 350°F (180°C) for 10-15 minutes or in the microwave for 1-2 minutes, stirring halfway through.
A Warm Final Note
I can’t wait for you to try Crispy Roasted Vegetables with Garlic and Herbs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
