Hey y'all! If you're looking for a simple yet sensational side dish, this Garlic Herb Roasted Potatoes Carrots and Zucchini recipe is about to become your new favorite. With golden, crisp-tender potatoes, sweet roasted carrots, and juicy zucchini coated in savory garlic and herbs, it's a colorful and irresistible crowd-pleaser. Whether you're hosting a holiday dinner, meal-prepping for the week, or just craving a fuss-free veggie dish, this recipe fits the bill perfectly. Let's get cooking!
Why You'll Love This
- Packed with flavor from fresh garlic and fragrant herbs.
- Super easy to prep with minimal kitchen fuss.
- Perfect for meal-prep or weeknight dinners.
- Pairs well with just about any main dish.
- Customizable for your favorite veggies or dietary needs.
Ingredients
- 1 pound baby potatoes, halved (or quartered if large)
- 3 medium carrots, peeled and sliced into ½-inch thick coins
- 2 medium zucchini, sliced into ½-inch rounds
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 ½ teaspoons dried Italian herbs (or use a mix of thyme, rosemary, and oregano)
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Directions
Step 1: Prep the Veggies
Preheat your oven to 425°F (220°C). Scrub and dry the baby potatoes, then cut them in half or quarters for uniform pieces. Peel and slice the carrots, and slice the zucchini evenly. Place all veggies into a large mixing bowl.
Step 2: Season Everything
Drizzle olive oil over the vegetables. Add minced garlic, dried Italian herbs, smoked paprika, salt, and black pepper. Toss everything thoroughly until the vegetables are evenly coated with oil and seasonings.
Step 3: Roast to Perfection
Spread the seasoned vegetables onto a large rimmed baking sheet in a single layer. For best results, don’t overcrowd. Roast for 30-35 minutes, tossing halfway through, until potatoes are golden and carrots are tender, with some crispy edges on the zucchini and potatoes.
Step 4: Finish and Serve
Remove from the oven and sprinkle with chopped fresh parsley, if desired. Serve immediately while hot and enjoy!
Notes
- If using larger potatoes, cut them smaller so all vegetables cook evenly.
- Line the baking sheet with parchment for easy cleanup.
- For extra crispiness, place the baking sheet in the oven while it preheats, then add the veggies to the hot pan.
Variations
- Parmesan Crunch: Sprinkle ⅓ cup grated Parmesan cheese over the veggies during the last 10 minutes of roasting.
- Lemon Herb: Add the zest of one lemon to the oil mixture for a bright, zesty kick.
- Spicy Kick: Toss in ¼ teaspoon red pepper flakes for a little heat.
Required Equipment
- Large rimmed baking sheet
- Mixing bowl
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring spoons
Storage Instructions
Let any leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F (200°C) oven for best texture, or microwave if you're in a hurry.
Serving Suggestions
- Pair with roasted chicken, grilled steak, or baked salmon for a hearty dinner.
- Serve alongside eggs and toast for a flavorful brunch.
- Mix leftovers into a grain bowl or salad for lunch.
Pro Tips
- Cut all vegetables to a similar size for even roasting and browning.
- Don’t skip tossing the veggies halfway through roasting—this ensures crispness on all sides.
- For richer flavor, use fresh herbs like rosemary or thyme if you have them on hand.
FAQ
- Can I use different vegetables?
- Absolutely! Try bell peppers, red onions, or sweet potatoes in place of some or all veggies listed.
- Do I need to peel the potatoes?
- Nope—just scrub them well. Leaving the skins on adds texture and nutrition.
- How do I make this recipe vegan or gluten-free?
- This dish is naturally vegan and gluten-free as written—just double check your spice blends.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients
- 3 medium potatoes, diced
- 2 large carrots, sliced
- 2 medium zucchinis, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, combine diced potatoes, sliced carrots, and zucchini.
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3Drizzle olive oil over the vegetables. Add minced garlic, chopped rosemary, dried thyme, salt, and black pepper. Toss until evenly coated.
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4Spread the vegetables in an even layer on the prepared baking sheet.
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5Roast in the preheated oven for 30 minutes, stirring halfway through, until the vegetables are golden and tender.
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6Serve warm as a side dish and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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