Crispy on the outside, tender on the inside, and bursting with garlicky herb flavors, this roasted veggie medley is a one-pan wonder that pairs with everything! Perfect for weeknights, meal prep, or holiday feasts.
✨ Why You’ll Love This Recipe
✅ Hands-off cooking – Just chop, toss, and roast!
✅ Naturally vegan & gluten-free – Great for all diets.
✅ Customizable – Swap herbs or add Parmesan.
✅ Leftovers reinvented – Toss into salads, grain bowls, or frittatas.
📝 Ingredients (Serves 4-6)
Vegetables
1 lb baby potatoes, halved (or Yukon Gold, cubed)
3 large carrots, cut into 1" sticks
2 medium zucchini, sliced into half-moons
1 red onion, cut into wedges
Garlic-Herb Coating
3 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp smoked paprika (optional, for depth)
1 tsp salt
½ tsp black pepper
Optional Finishes
Lemon zest
Grated Parmesan
Crushed red pepper flakes