Savory Garlic Herb Roasted Veggies Recipe

In our home, weeknight dinners can sometimes feel like a negotiation. Getting everyone to agree on a side dish, especially one that involves vegetables, can be a small feat of diplomacy. That’s why I’m always on the lookout for recipes that are not only healthy and easy to prepare but also genuinely delicious – the kind that even my most vegetable-skeptical family members will happily devour. This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe has become an absolute game-changer in our kitchen. From the moment the aroma of garlic and herbs starts to fill the house, anticipation builds. And the result? Perfectly tender, slightly caramelized vegetables bursting with savory flavor. What I love most is how simple it is to throw together, and how versatile it is for different diets. Whether you’re vegan, gluten-free, or just trying to eat healthier, this recipe fits the bill. Trust me, this isn’t just another roasted veggie dish; it’s a recipe that will convert even the staunchest veggie doubters into enthusiastic fans. Get ready to make a side dish that will steal the show!

Ingredients

Creating this vibrant and flavorful side dish starts with selecting the right ingredients. Each component plays a crucial role in the final taste and texture of the roasted vegetables. Let’s delve into each ingredient and why it’s essential for this recipe:

• 1 1/4 pounds baby potatoes, halved: Baby potatoes are the perfect choice for roasting due to their thin skins and creamy texture. Halving them ensures they cook through evenly and develop a beautiful golden-brown exterior. You can use various types of baby potatoes, such as red potatoes, Yukon gold, or even a mix for visual appeal and subtle flavor variations. The slightly sweet and earthy flavor of baby potatoes provides a wonderful base for the garlic and herbs. Choosing baby potatoes also simplifies preparation, as you typically don’t need to peel them – just a quick wash and halve is all it takes. If you don’t have baby potatoes, you can use larger potatoes like Yukon Gold or Russet, but be sure to cut them into 1-inch to 1.5-inch pieces to ensure they roast at a similar rate to the carrots.
• 1 pound medium carrots, scrubbed clean, cut into 2-inch pieces: Carrots bring a touch of sweetness and vibrant color to this roasted vegetable medley. Medium carrots are ideal because they are not too thick, ensuring they cook through without burning on the outside. Scrubbing them clean is important to remove any dirt or grit, and cutting them into 2-inch pieces ensures they roast evenly with the potatoes. The natural sweetness of carrots caramelizes beautifully during roasting, creating a delightful contrast to the savory herbs and garlic. For a more visually appealing dish, you can use rainbow carrots, which come in various colors like orange, yellow, and purple. If you prefer a softer carrot, you can blanch them briefly in boiling water for 2-3 minutes before roasting, but this step is generally not necessary for medium carrots.
• 3 tablespoons olive oil, divided: Olive oil is the key to achieving perfectly roasted vegetables. It not only prevents the vegetables from sticking to the baking sheet but also helps them to crisp up and caramelize beautifully. Dividing the olive oil ensures that both the heartier vegetables (potatoes and carrots) and the more delicate zucchini are properly coated. Using a good quality extra virgin olive oil will enhance the flavor of the dish, adding a subtle fruity and peppery note. Olive oil also contributes to the healthy profile of this recipe, providing monounsaturated fats and antioxidants. If you don’t have olive oil, you can substitute with another high-heat cooking oil like avocado oil or grapeseed oil.
• 1 tablespoon minced fresh thyme: Fresh thyme brings a delicate, earthy, and slightly lemony flavor to the roasted vegetables. Its small leaves infuse the vegetables with a subtle herbaceous aroma that complements the garlic and other herbs perfectly. Minced fresh thyme is preferred over dried thyme for its brighter and more vibrant flavor. When mincing thyme, gently strip the leaves from the woody stems. Thyme is a classic herb that pairs exceptionally well with root vegetables and garlic, making it an essential component of this recipe. If you must substitute, dried thyme can be used, but use only 1 teaspoon as dried herbs are more concentrated.
• 1 tablespoon minced fresh rosemary: Rosemary adds a robust, piney, and slightly peppery flavor that elevates the savory profile of the roasted vegetables. Its strong aroma and distinctive taste stand up well to roasting temperatures and complement the other herbs and garlic. Fresh rosemary, when minced, releases its aromatic oils, imparting a wonderful fragrance and flavor to the dish. Like thyme, fresh rosemary is preferred over dried for its superior flavor. When mincing rosemary, remove the tough needles from the woody stems and chop them finely. Rosemary pairs particularly well with potatoes and garlic, creating a classic and comforting flavor combination. If substituting with dried rosemary, use 1 teaspoon as dried rosemary is more potent.
• Salt and freshly ground black pepper: Salt and freshly ground black pepper are essential seasonings that enhance the natural flavors of the vegetables and herbs. Salt brings out the sweetness of the carrots and potatoes and balances the savory notes of the garlic and herbs. Freshly ground black pepper adds a touch of warmth and spice, complementing the overall flavor profile. Using freshly ground pepper is recommended as it has a more robust and aromatic flavor compared to pre-ground pepper. Season generously with salt and pepper to ensure the vegetables are well-flavored. Taste and adjust seasoning as needed after roasting. Consider using kosher salt or sea salt for their pure flavor and larger crystals.
• 12 ounce zucchini, trimmed and cut into 1-inch pieces: Zucchini adds a tender texture and mild flavor to the roasted vegetable mix. Its slightly sweet and delicate taste provides a nice contrast to the earthier potatoes and carrots. Trimming the ends of the zucchini and cutting it into 1-inch pieces ensures it cooks evenly and doesn’t become mushy during roasting. Zucchini is added later in the roasting process because it cooks faster than potatoes and carrots. Its high water content makes it tender and slightly juicy when roasted. For best results, choose firm zucchini without blemishes or soft spots. You can also use yellow squash in place of or in addition to zucchini.
• 4 cloves garlic, minced: Garlic is the flavor powerhouse of this recipe, adding a pungent, savory, and slightly sweet aroma that permeates the roasted vegetables. Minced garlic releases its flavor compounds, infusing the vegetables with its characteristic taste. Four cloves of garlic provide a good balance of flavor without being overpowering, but you can adjust the amount to your preference. Freshly minced garlic is crucial for the best flavor; avoid using pre-minced garlic in jars as it often lacks the same intensity. Garlic complements all the other ingredients in this recipe, especially the herbs and root vegetables. Adding the garlic later in the roasting process, along with the zucchini, prevents it from burning and becoming bitter.

How to Make Garlic Herb Roasted Potatoes Carrots & Zucchini

Creating this flavorful and satisfying side dish is surprisingly simple, even for novice cooks. Follow these step-by-step instructions to achieve perfectly roasted garlic herb vegetables every time:

1. Preheat your oven to 400ºF (200ºC). Preheating the oven is a crucial first step for successful roasting. Ensuring the oven is at the correct temperature before you place the vegetables inside allows them to begin cooking immediately and develop a beautiful caramelized exterior. A hot oven is essential for achieving that slightly crispy and tender texture that makes roasted vegetables so appealing. Take the time to let your oven fully preheat to 400ºF (200ºC) before proceeding to the next step. Using an oven thermometer can help ensure your oven is accurately reaching the desired temperature.
2. In a large bowl, combine the potatoes and carrots with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper. Selecting a large bowl is important to ensure you have enough space to toss the potatoes and carrots without overcrowding. This allows for even coating with olive oil and seasonings. Start by adding the halved baby potatoes and 2-inch pieces of carrots to the bowl. Drizzle 2 1/2 tablespoons of olive oil over the vegetables. Then, sprinkle in 1 tablespoon of minced fresh thyme, 1 tablespoon of minced fresh rosemary, and season generously with salt and freshly ground black pepper. Use your hands or a large spoon to toss everything together until the potatoes and carrots are evenly coated with the olive oil, herbs, and seasonings. This step is crucial for ensuring each piece of vegetable is flavorful and roasts properly.
3. Spread the potato and carrot mixture onto a rimmed baking sheet and roast in the preheated oven for 20 minutes. Using a rimmed baking sheet is important to prevent any olive oil or vegetable juices from dripping onto the bottom of your oven during roasting. Spread the seasoned potato and carrot mixture in a single layer on the baking sheet. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than roast, resulting in a less crispy texture. If necessary, use two baking sheets to ensure the vegetables are spread out in a single layer. Place the baking sheet in the preheated oven and roast for 20 minutes. Roasting the potatoes and carrots first for 20 minutes allows them to begin cooking and softening, as they take longer to cook than zucchini.
4. While the potatoes and carrots are roasting, toss the zucchini in a separate bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt. While the potatoes and carrots are in the oven, prepare the zucchini. In a separate bowl, add the 1-inch pieces of zucchini. Drizzle the remaining 1/2 tablespoon of olive oil over the zucchini and add a pinch of salt. Toss gently to coat the zucchini evenly with the olive oil and salt. Preparing the zucchini separately and adding it later ensures it doesn’t become overcooked and mushy while the potatoes and carrots are roasting. The small amount of olive oil and salt will help the zucchini to roast properly and develop flavor.
5. Add the zucchini and minced garlic to the baking sheet with the potatoes and carrots. Toss everything together to coat evenly and return to the oven. Roast for an additional 20 minutes, or until all the vegetables are tender and slightly brown. After the potatoes and carrots have roasted for 20 minutes, carefully remove the baking sheet from the oven. Add the seasoned zucchini and 4 cloves of minced garlic to the baking sheet. Using a spatula or tongs, gently toss all the vegetables together to distribute the zucchini and garlic evenly among the potatoes and carrots. Ensure that the minced garlic is spread throughout the vegetables to prevent it from burning in one spot. Return the baking sheet to the oven and continue roasting for an additional 20 minutes, or until all the vegetables are tender when pierced with a fork and slightly browned and caramelized around the edges. The roasting time may vary slightly depending on your oven and the size of the vegetable pieces. Keep an eye on the vegetables during the last 10 minutes of roasting to prevent them from burning.
6. Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy! Once the vegetables are tender and beautifully roasted, remove the baking sheet from the oven. Let the vegetables rest for a few minutes before serving. This allows the flavors to meld together slightly. Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm as a delicious and healthy side dish. They pair perfectly with a variety of main courses, from roasted chicken and fish to grilled steak and vegetarian entrees. Leftovers can be stored in an airtight container in the refrigerator and reheated later. Enjoy the vibrant flavors and satisfying textures of your perfectly roasted vegetables!

Nutrition Facts

Understanding the nutritional content of your meals is important, especially when aiming for a balanced and healthy diet. Here’s an estimated nutritional breakdown for a serving of these Garlic Herb Roasted Potatoes, Carrots, and Zucchini. Please note that these values are approximate and can vary based on specific ingredient brands, vegetable sizes, and portion sizes.

• Servings: Approximately 6 servings
• Calories per serving: Roughly 150-200 calories (This can vary based on the exact amount of olive oil absorbed and vegetable portion sizes.)

Approximate Nutrition per Serving (Estimates):

• Calories: 150-200 kcal
• Total Fat: 7-10g
  • Saturated Fat: 1-1.5g
  • Monounsaturated Fat: 5-7g
  • Polyunsaturated Fat: 1-1.5g
• Cholesterol: 0mg
• Sodium: 150-250mg (depending on salt added)
• Total Carbohydrate: 20-25g
  • Dietary Fiber: 4-5g
  • Sugars: 5-7g (naturally occurring from vegetables)
• Protein: 3-4g

Key Nutritional Highlights:

• Good Source of Fiber: The combination of potatoes, carrots, and zucchini provides a good amount of dietary fiber, which is essential for digestive health, helps regulate blood sugar levels, and promotes feelings of fullness.
• Rich in Vitamins and Minerals: Carrots are an excellent source of Vitamin A and beta-carotene, important for vision, immune function, and skin health. Potatoes provide Vitamin C and potassium. Zucchini offers Vitamin C and some B vitamins.
• Healthy Fats: Olive oil contributes heart-healthy monounsaturated fats, which are beneficial for cardiovascular health.
• Low in Saturated Fat and Cholesterol: This recipe is naturally low in saturated fat and cholesterol, making it a heart-friendly side dish.
• Vegan, Gluten-Free, and Dairy-Free: This recipe naturally fits into various dietary needs, being vegan, gluten-free, and dairy-free. It is also Whole30 compatible.
• Relatively Low in Calories: For a flavorful and satisfying side dish, the calorie count is moderate, making it a good choice for weight management.

Important Note: For precise nutritional information, especially if you have specific dietary needs or are tracking macronutrients, it’s recommended to use a nutrition calculator app or website and input the exact ingredients and quantities you use in this recipe. Serving sizes can also significantly impact the nutritional values, so be mindful of portion control.

Preparation Time

One of the many appeals of this Garlic Herb Roasted Veggies recipe is its quick and easy preparation. From start to finish, you’ll find that it doesn’t demand a lot of time in the kitchen, making it perfect for busy weeknights or when you need a delicious side dish without fuss.

• Prep Time: Approximately 15-20 minutes This includes:
  • Washing and halving baby potatoes (5 minutes)
  • Scrubbing and cutting carrots into pieces (5 minutes)
  • Trimming and cutting zucchini into pieces (3 minutes)
  • Mincing fresh thyme and rosemary (5 minutes)
  • Mincing garlic (2 minutes)
  • Tossing vegetables with olive oil and seasonings (5 minutes)
• Cook Time: Approximately 40 minutes This is divided into:
  • Initial roasting of potatoes and carrots: 20 minutes
  • Roasting with zucchini and garlic: 20 minutes
• Total Time (Prep + Cook): Approximately 55-60 minutes

Time-Saving Tips:

• Pre-wash and Prep Vegetables: If you are really short on time, you can wash and chop the potatoes, carrots, and zucchini ahead of time (up to a day in advance). Store them separately in airtight containers in the refrigerator. Mince the herbs and garlic just before cooking for the freshest flavor.
• Use Pre-minced Garlic (with caution): While freshly minced garlic is recommended for the best flavor, in a pinch, you can use pre-minced garlic from a jar to save a couple of minutes. However, be aware that the flavor might be slightly less intense.
• Efficient Chopping: Practice your knife skills to chop vegetables quickly and efficiently. Using a sharp knife will also make the process safer and faster.
• Minimize Cleanup: Use parchment paper or a silicone baking mat on your baking sheet to prevent sticking and make cleanup easier. This can save a few minutes of scrubbing after roasting.

Even with the minimal prep time, this recipe delivers maximum flavor and nutritional value. It’s a fantastic option for a healthy and delicious side dish that doesn’t require hours in the kitchen!

How to Serve

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a versatile side dish that pairs beautifully with a wide array of main courses. Its savory and slightly sweet flavor profile complements both simple and more elaborate meals. Here are some delicious ways to serve and enhance these roasted vegetables:

• Classic Main Course Pairings:
  • Roasted Chicken or Turkey: The earthy herbs and garlic in the vegetables perfectly complement the savory flavors of roasted poultry. They make a wonderful addition to a Sunday roast dinner or a holiday meal.
  • Grilled Steak or Salmon: The caramelized vegetables provide a lovely contrast to the richness of grilled steak or the delicate flavor of salmon. A squeeze of lemon over both the vegetables and protein can further enhance the flavors.
  • Pork Chops or Tenderloin: Roasted vegetables are an excellent accompaniment to pork dishes. The sweetness of the carrots and zucchini balances the savory pork beautifully.
  • Lamb Roast or Chops: The robust flavors of rosemary and garlic particularly complement lamb, making this roasted vegetable dish a natural partner for lamb roasts or chops.
  • Vegetarian and Vegan Mains:
    • Lentil Loaf or Stew: The hearty roasted vegetables add substance and flavor to vegetarian lentil dishes.
    • Grilled Halloumi or Tofu: Serve alongside grilled halloumi cheese or marinated tofu for a satisfying and balanced vegetarian or vegan meal.
    • Chickpea Curry or Tagine: The roasted vegetables can be incorporated into or served alongside chickpea-based curries or tagines for added texture and flavor.
• Sauces and Dips for Extra Flavor:
  • Lemon-Herb Aioli: A simple aioli made with mayonnaise, lemon juice, garlic, and fresh herbs (like parsley or dill) adds a creamy and tangy element that complements the roasted vegetables perfectly.
  • Garlic Yogurt Dip: Plain Greek yogurt mixed with minced garlic, lemon juice, and a pinch of salt creates a refreshing and light dip.
  • Balsamic Glaze: A drizzle of balsamic glaze adds a touch of sweetness and acidity that enhances the caramelized flavors of the roasted vegetables.
  • Pesto: A spoonful of pesto (basil, sun-dried tomato, or even a vegan pesto) stirred into the roasted vegetables just before serving adds a burst of fresh, herbaceous flavor.
  • Chimichurri Sauce: A vibrant chimichurri sauce, with its parsley, cilantro, garlic, and vinegar base, provides a zesty and herbaceous contrast to the roasted vegetables.
• Serving Suggestions for Presentation:
  • Garnish with Fresh Herbs: Sprinkle freshly chopped parsley, chives, or extra thyme and rosemary over the roasted vegetables before serving for a pop of color and fresh aroma.
  • Lemon Wedges: Serve with lemon wedges for guests to squeeze over the vegetables, adding a bright and citrusy finish.
  • Crumbled Feta or Goat Cheese (for non-vegan): A sprinkle of crumbled feta or goat cheese over warm roasted vegetables adds a salty and tangy element.
  • Toasted Nuts or Seeds: For added texture and nutty flavor, sprinkle toasted pine nuts, slivered almonds, or pumpkin seeds over the roasted vegetables.
  • Arrange Artistically: Arrange the roasted vegetables on a platter or serving dish in a visually appealing way, perhaps alternating colors and textures.

No matter how you choose to serve them, these Garlic Herb Roasted Vegetables are sure to be a welcome addition to any meal, bringing both flavor and nutrition to your table.

Additional Tips for Perfect Roasted Veggies

To consistently achieve perfectly roasted Garlic Herb Vegetables that are tender on the inside, slightly crispy on the outside, and bursting with flavor, consider these helpful tips:

1. Don’t Overcrowd the Baking Sheet: This is perhaps the most crucial tip for successful roasting. Overcrowding the baking sheet will cause the vegetables to steam instead of roast. When vegetables are packed too tightly, they release moisture, which creates steam and prevents them from browning and caramelizing properly. Ensure you spread the vegetables in a single layer with space between each piece. If necessary, use two baking sheets to avoid overcrowding. Proper spacing allows for hot air to circulate around the vegetables, leading to even cooking and browning.
2. Cut Vegetables into Uniform Sizes: For even cooking, it’s essential to cut all the vegetables into roughly uniform sizes. This ensures that they cook at the same rate and become tender at the same time. In this recipe, the potatoes and carrots are cut into similar-sized pieces (halved baby potatoes and 2-inch carrot pieces), and the zucchini is cut into 1-inch pieces. Inconsistent sizes can lead to some vegetables being overcooked (burnt or mushy) while others are undercooked (still hard). Take a little extra time to ensure relatively uniform cuts for best results.
3. Use Enough Olive Oil (and Toss Well): Olive oil is not just for preventing sticking; it’s essential for flavor and texture. Olive oil helps vegetables to crisp up and caramelize during roasting. Make sure to use the recommended amount of olive oil and toss the vegetables thoroughly to coat them evenly. This ensures that each piece of vegetable is coated with a thin layer of oil, which promotes browning and crispiness. Don’t be shy with the olive oil – it’s key to delicious roasted vegetables.
4. Roast at a High Enough Temperature: Roasting vegetables at a sufficiently high temperature (like 400°F/200°C in this recipe) is crucial for achieving caramelization and a slightly crispy exterior. Lower temperatures can lead to steaming and less browning. A hot oven ensures that the vegetables cook through quickly and develop those desirable roasted flavors and textures. Make sure your oven is properly preheated to the recommended temperature before placing the vegetables inside.
5. Don’t Forget to Season Generously: Seasoning is key to bringing out the natural flavors of the vegetables and creating a delicious dish. Don’t be afraid to season generously with salt and freshly ground black pepper. Salt enhances the sweetness of the carrots and potatoes and balances the savory herbs and garlic. Pepper adds warmth and depth of flavor. Taste and adjust seasoning as needed after roasting. You can also experiment with other seasonings like garlic powder, onion powder, paprika, or red pepper flakes for added flavor complexity.

By following these tips, you’ll be well on your way to roasting vegetables that are perfectly cooked, flavorful, and a delightful addition to any meal.

Frequently Asked Questions (FAQ)

Here are some common questions people might have when making Garlic Herb Roasted Potatoes, Carrots, and Zucchini:

Q1: Can I use different vegetables in this recipe?

A: Absolutely! One of the great things about roasted vegetables is their versatility. You can easily substitute or add other vegetables based on your preferences and what you have on hand. Good alternatives or additions include:

• Root Vegetables: Sweet potatoes, parsnips, beets, turnips, rutabaga, and butternut squash all roast beautifully and complement the garlic and herb flavors.
• Cruciferous Vegetables: Broccoli, cauliflower, Brussels sprouts, and cabbage are excellent roasted vegetables and can be added alongside or instead of some of the listed vegetables.
• Onions and Peppers: Red onions, yellow onions, bell peppers (any color), and even shallots can be added for extra flavor and texture.
• Asparagus and Green Beans: These cook more quickly, so add them in the last 15-20 minutes of roasting to prevent them from becoming overcooked.

Just keep in mind that different vegetables have different cooking times. Harder root vegetables will take longer to roast than softer vegetables like zucchini or bell peppers. Adjust roasting times accordingly and consider adding vegetables in stages if needed.

Q2: Can I use dried herbs instead of fresh herbs?

A: Yes, you can substitute dried herbs if you don’t have fresh ones available. However, fresh herbs will always provide a brighter and more vibrant flavor. If using dried herbs, remember that they are more concentrated than fresh herbs, so you’ll need to use less. As a general guideline, use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. For this recipe, you would use approximately 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary instead of 1 tablespoon of each fresh herb. Add dried herbs at the beginning of the roasting process to allow their flavors to fully infuse into the vegetables.

Q3: How do I store and reheat leftover roasted vegetables?

A: Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat them, there are several methods:

• Oven: Preheat your oven to 350°F (175°C). Spread the vegetables on a baking sheet and reheat for about 10-15 minutes, or until heated through. This method helps to retain some crispiness.
• Air Fryer: Reheating in an air fryer is a great way to restore crispiness. Preheat your air fryer to 350°F (175°C) and reheat for 5-8 minutes, or until heated through and crispy.
• Skillet: Heat a skillet over medium heat with a little olive oil. Add the roasted vegetables and sauté, stirring occasionally, until heated through. This method can help to crisp them up slightly.
• Microwave: While convenient, microwaving can make roasted vegetables a bit softer and less crispy. If using a microwave, reheat in short intervals, stirring in between, until heated through.

Q4: Can I prepare these roasted vegetables ahead of time?

A: You can certainly prep some components of this recipe ahead of time to save time later.

• Chop Vegetables: You can wash and chop the potatoes, carrots, and zucchini a day ahead of time and store them separately in airtight containers in the refrigerator.
• Herb and Garlic Prep: Mince the fresh herbs and garlic ahead of time and store them in airtight containers in the refrigerator.
• Seasoning Mix: You can mix the thyme, rosemary, salt, and pepper together in a small bowl ahead of time.

However, for the best texture and flavor, it’s recommended to roast the vegetables just before serving. Roasting them too far in advance and then reheating may result in a softer texture. If you need to prepare them partially ahead, you could roast the potatoes and carrots for the initial 20 minutes and then finish roasting with the zucchini and garlic closer to serving time.

Q5: My roasted vegetables sometimes turn out mushy instead of crispy. What am I doing wrong?

A: Mushy roasted vegetables are a common issue, but easily avoidable! Here are the main reasons and solutions:

• Overcrowding the Baking Sheet: As mentioned earlier, overcrowding is a major culprit. Make sure to spread the vegetables in a single layer with space between them. Use multiple baking sheets if needed.
• Too Low Oven Temperature: Ensure your oven is preheated to the correct temperature (400°F/200°C) and that your oven is actually reaching that temperature (use an oven thermometer if unsure). Roasting at too low a temperature can lead to steaming instead of roasting.
• Not Enough Olive Oil: Olive oil helps vegetables crisp up. Make sure you are using enough olive oil and tossing the vegetables well to coat them evenly.
• Too Much Moisture: Some vegetables, like zucchini, release moisture during cooking. Adding zucchini later in the roasting process helps to prevent it from becoming too mushy. Also, avoid washing vegetables and then immediately roasting them without drying them thoroughly.
• Flipping/Tossing Too Often: While occasional tossing is good, flipping or tossing the vegetables too frequently can lower the oven temperature and disrupt the browning process. Let them roast undisturbed for periods to allow for caramelization.

By addressing these potential issues, you can ensure your Garlic Herb Roasted Vegetables turn out perfectly crispy and delicious every time!

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