There’s something undeniably comforting about a tray of perfectly roasted vegetables. The way the edges crisp up, the aroma of garlic and herbs filling the kitchen—it’s pure magic! This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is an absolute favorite in my home, and I’m thrilled to share it with you.
Roasting vegetables brings out their natural sweetness, creating a dish that is both delicious and incredibly simple to prepare. Plus, it’s a fantastic way to use up any extra produce you have on hand. Whether you’re serving this as a side dish for a cozy family dinner or meal prepping for the week, this recipe is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
Packed with flavor – Fresh rosemary, thyme, and garlic make every bite irresistible.
Easy to prepare – Just chop, toss, and roast—minimal effort required.
Healthy and nutritious – Loaded with fiber, vitamins, and antioxidants.
Versatile – Serve it alongside grilled chicken, steak, fish, or even on its own as a light meal.
Diet-friendly – Naturally vegan, gluten-free, and low in calories.
What Do These Roasted Vegetables Taste Like?
The combination of potatoes, carrots, and zucchini creates a perfect balance of textures and flavors.
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The baby potatoes develop a crispy, golden-brown exterior while remaining soft and fluffy inside.
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Carrots caramelize slightly, bringing out their natural sweetness.
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Zucchini becomes tender, soaking up all the garlicky, herby goodness.
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Fresh rosemary and thyme add an earthy depth, making the dish taste like it came straight from a rustic countryside kitchen.
And let’s not forget about the garlic—it infuses the entire dish with an irresistible aroma and flavor.
Ingredients You Need
To make this deliciously simple roasted vegetable dish, gather the following ingredients:
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1 1/4 lb baby potatoes (halved)
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1 lb medium carrots (scrubbed and cut into 2-inch pieces)
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3 tbsp olive oil (divided)
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1 tbsp fresh thyme (minced)
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1 tbsp fresh rosemary (minced)
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Salt and freshly ground black pepper (to taste)
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12 oz zucchini (trimmed and cut into 1-inch pieces)
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4 cloves garlic (minced)
Tools You’ll Need
Large mixing bowl
Sharp knife and cutting board
Rimmed baking sheet
Parchment paper (optional, for easy cleanup)
Wooden spoon or spatula
How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini
This recipe is as simple as chop, season, roast, and enjoy.
1. Preheat the Oven
Set your oven to 400°F (200°C) and position a rack in the middle.
2. Season the Potatoes and Carrots
In a large bowl, toss the baby potatoes and carrots with 2 1/2 tablespoons of olive oil, fresh thyme, rosemary, salt, and black pepper. Make sure they’re well coated for maximum flavor.
3. Roast the First Round
Spread the seasoned potatoes and carrots onto a rimmed baking sheet. Roast them in the preheated oven for 20 minutes. This allows them to start softening and developing that delicious roasted texture.
4. Prep the Zucchini
While the potatoes and carrots are roasting, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
5. Add Zucchini & Garlic
After 20 minutes, remove the baking sheet from the oven. Add the zucchini and minced garlic, toss everything together, and spread into an even layer.
6. Roast Until Perfection
Return the baking sheet to the oven and roast for another 20 minutes, or until the vegetables are tender and slightly browned.
7. Serve & Enjoy!
Once everything is beautifully roasted, remove from the oven and serve warm.
What to Serve with Roasted Potatoes, Carrots, and Zucchini
This dish is super versatile and pairs well with just about anything. Here are some great serving ideas:
With Protein – Serve alongside grilled chicken, steak, or fish for a complete meal.
Salad – Pair with a fresh green salad for a light yet satisfying dinner.
Grains – Serve over quinoa, rice, or couscous for a heartier meal.
and Eggs – These roasted veggies taste amazing topped with a fried or poached egg for breakfast.
Tips for the Best Roasted Vegetables
Cut veggies evenly – This ensures they cook at the same rate.
Don’t overcrowd the pan – Give your veggies space to roast properly; otherwise, they’ll steam instead of getting crispy.
Use high heat – Roasting at 400°F (200°C) helps caramelize the veggies, bringing out their natural sweetness.
Add garlic later – Garlic can burn quickly, so adding it halfway through prevents bitterness.
Experiment with seasonings – Try adding smoked paprika, Italian seasoning, or a pinch of red pepper flakes for extra flavor.
How to Store Leftovers
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in the oven at 375°F (190°C) for 10 minutes, or in a skillet over medium heat. The microwave works too, but it may soften the veggies.
Freezing: Not recommended, as zucchini becomes mushy when thawed.
Frequently Asked Questions
Can I use different vegetables?
Absolutely! Feel free to swap in sweet potatoes, bell peppers, Brussels sprouts, or cauliflower for a fun variation.
Can I make this recipe ahead of time?
Yes! You can chop the veggies and toss them with the seasoning a day in advance. Store them in the fridge, then roast when ready.
Can I use dried herbs instead of fresh?
Yes! Substitute 1 teaspoon dried thyme and 1 teaspoon dried rosemary in place of fresh.
How do I make this extra crispy?
For crispier veggies, spread them out in a single layer with some space between them and roast at 425°F (220°C) instead of 400°F.
Can I add other vegetables to this recipe?
Yes! Bell peppers, Brussels sprouts, cauliflower, or sweet potatoes would all roast beautifully alongside the potatoes, carrots, and zucchini. Just be sure to adjust the cooking time based on the density of the vegetables.
How do I make sure my vegetables don’t turn out soggy?
To get crispy, caramelized edges, spread the vegetables out in a single layer on the baking sheet. Overcrowding can cause them to steam instead of roast.
Can I use dried herbs instead of fresh ones?
Absolutely! Use 1 teaspoon dried thyme and 1 teaspoon dried rosemary instead of fresh. Dried herbs are more concentrated, so a smaller amount will still provide great flavor.
What’s the best way to reheat leftovers?
For the best texture, reheat the roasted vegetables in the oven at 375°F (190°C) for about 10 minutes. This will help them crisp up again. You can also use an air fryer for a few minutes at 350°F.
Final Thoughts: A Simple, Flavorful Side Dish
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is proof that simple ingredients can create something absolutely delicious. It’s healthy, flavorful, and so easy to make—a dish you’ll want to serve again and again.
If you try this recipe, I’d love to hear how it turns out! Leave a comment below or tag me on Pinterest with your delicious creations.
Looking for more delicious recipes? Check these out:
Easy Asian Cucumber Salad – A refreshing and flavorful side dish.
Sticky Beef Noodles – A quick and flavorful stir-fry recipe.
Mediterranean Ground Beef Stir-Fry – A savory and satisfying meal idea.
Happy roasting!
Print
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a simple yet flavorful side dish, perfect for any meal. The potatoes get irresistibly crispy, the carrots caramelize beautifully, and the zucchini absorbs all the delicious garlic and herb flavors. With just a few pantry staples, this recipe is easy to make and pairs well with everything from grilled meats to light salads.
Ingredients
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1 1/4 lb baby potatoes, halved
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1 lb medium carrots, scrubbed and cut into 2-inch pieces
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3 tbsp olive oil, divided
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1 tbsp fresh thyme, minced
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1 tbsp fresh rosemary, minced
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Salt and freshly ground black pepper, to taste
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12 oz zucchini, trimmed and cut into 1-inch pieces
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4 cloves garlic, minced
Instructions
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Preheat the oven to 400°F (200°C) and position a rack in the middle.
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In a large bowl, toss the potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and black pepper until evenly coated.
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Spread the seasoned potatoes and carrots on a rimmed baking sheet and roast for 20 minutes.
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In the same bowl, toss the zucchini pieces with the remaining 1/2 tablespoon olive oil and a pinch of salt.
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Remove the baking sheet from the oven, add the zucchini and minced garlic, and toss everything together. Spread into an even layer.
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Return to the oven and roast for another 20 minutes, or until all the vegetables are tender and lightly browned.
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Serve warm and enjoy!
Notes
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For extra crispiness, spread the vegetables out on the baking sheet with space between them.
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Add red pepper flakes for a little heat or a sprinkle of Parmesan cheese for extra flavor.
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Try swapping zucchini for bell peppers or Brussels sprouts for a variation.
- Equipment
Large mixing bowl
Sharp knife and cutting board
Rimmed baking sheet
Parchment paper (optional, for easy cleanup)
Wooden spoon or spatula
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 213.67 kcal
- Sugar: 5.21 g
- Sodium: 101.5 mg
- Fat: 9.56 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 7.76 g
- Trans Fat: 0 g
- Carbohydrates: 30.46 g
- Fiber: 5.78 g
- Protein: 3.56 g
- Cholesterol: 0 mg
Keywords: roasted vegetables, garlic herb potatoes, roasted carrots, healthy side dish