Go Back

Garlic Herb Roasted Potatoes and Veggies

Garlic herb roasted potatoes and veggies are oven-roasted on two sheet pans for crisp golden potatoes, tender carrots, and broccoli browned at the edges. Garlic goes in near the end to keep its flavor aromatic without burning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon gold potatoes cut into 1-inch chunks
  • 1 lb carrots cut into 1/2-inch-thick pieces
  • 1 lb broccoli florets cut into bite-size pieces
  • 1 red onion medium, cut into 1-inch wedges
  • 0.25 cup olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cloves garlic minced

Equipment

  • 2 18x13-inch rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, toss the potatoes, carrots, broccoli, and red onion with the olive oil, rosemary, thyme, salt, and pepper.
  4. Transfer the potatoes and carrots to the baking sheets, leaving the broccoli and onion in the bowl.
  5. Spread the potatoes and carrots in a single layer and roast for 20 minutes, switching the pans between racks and rotating them front to back halfway through.
  6. Divide the broccoli and onion between the pans and spread the vegetables in a single layer.
  7. Roast for 12 to 15 minutes, switching the pans between racks and rotating them front to back halfway through.
  8. Add the garlic to the pans and toss the vegetables.
  9. Roast for 5 to 8 minutes, until the potatoes are golden and fork-tender, the carrots are tender, and the broccoli is browned at the edges.

Notes

For best browning, spread the vegetables in a single layer without crowding the pans. Store leftovers in the refrigerator for up to 4 days; freezing is possible, but the vegetables will soften when thawed. For a lower-sodium version, reduce the kosher salt to taste.