Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This garlic herb roasted potatoes, carrots, and zucchini recipe offers a flavorful and healthy side dish that’s both easy to make and packed with savory goodness. Perfect for any meal, the combination of tender roasted potatoes, carrots, and zucchini, seasoned with fresh herbs, makes for a dish that’s as versatile as it is delicious.

Why You’ll Love This Recipe

This roasted vegetable medley is a crowd-pleaser! It’s simple, nutritious, and bursting with flavors thanks to the fresh herbs and garlic. The garlic, rosemary, and thyme infuse the veggies with a fragrant aroma while roasting to a golden, crispy perfection. Whether paired with a main protein or served on its own, it’s an easy, satisfying dish that can be made with pantry staples. With just one pan, you’ll have a meal that’s full of texture, color, and all the right flavors. Plus, the recipe is adaptable—you can mix up the vegetables or seasonings based on what you have on hand.

Ingredients

• 1 1/4 lb baby potatoes, halved

• 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces

• 3 tablespoons olive oil, divided

• 1 tablespoon minced fresh thyme

• 1 tablespoon minced fresh rosemary

• Salt and freshly ground black pepper

• 12 oz zucchini, trimmed and cut into 1-inch pieces

• 4 cloves garlic, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400ºF (200ºC) and set a rack to the middle.

2. In a large bowl, toss the halved baby potatoes and cut carrots with 2 1/2 tablespoons of olive oil, minced thyme, rosemary, salt, and pepper to taste.

3. Spread the potatoes and carrots onto a rimmed baking sheet. Roast in the oven for 20 minutes.

4. While the potatoes and carrots roast, toss the zucchini in a bowl with the remaining 1/2 tablespoon of olive oil and lightly season with salt.

5. After the initial 20 minutes, remove the baking sheet from the oven and add the zucchini to the potatoes and carrots.

6. Sprinkle the minced garlic over the vegetables, toss everything together, and spread into an even layer.

7. Return the sheet to the oven and roast for another 20 minutes, or until all vegetables are tender and slightly browned.

8. Serve the garlic herb roasted potatoes, carrots, and zucchini warm and enjoy!

Servings and Timing

• Servings: 5

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

Variations

• Add other vegetables: Feel free to throw in other root vegetables like parsnips or sweet potatoes, or even bell peppers, for extra color and flavor.

• Change up the herbs: If you don’t have thyme or rosemary, try using oregano, sage, or basil for a different flavor profile.

• Cheese topping: For an extra indulgent twist, sprinkle some grated Parmesan cheese over the roasted vegetables during the last 5 minutes of cooking.

• Spicy kick: Add a pinch of red pepper flakes or chili powder for some heat.

Storage/Reheating

• Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the vegetables on a baking sheet and warm them in a 350ºF (175ºC) oven for 10 minutes, or until heated through. Alternatively, you can reheat them in a microwave.

FAQs

Can I use other vegetables in this recipe?

Absolutely! You can swap in other vegetables like bell peppers, cauliflower, or even Brussels sprouts. Just adjust the roasting time depending on the vegetable you choose.

How do I make sure my potatoes roast evenly?

Cut the potatoes into even-sized pieces to ensure uniform cooking. If the potatoes are larger than the carrots or zucchini, start roasting them a bit earlier.

Can I make this dish ahead of time?

Yes, you can roast the vegetables ahead of time and store them in the fridge. They can be reheated in the oven before serving.

Can I use frozen vegetables?

Fresh vegetables are recommended for this recipe, but you can use frozen vegetables if necessary. Just be aware that frozen vegetables may release more moisture and won’t crisp up as well as fresh ones.

Is this recipe vegan?

Yes! This garlic herb roasted vegetables recipe is vegan-friendly and can be served as a main dish or a side to other plant-based meals.

Can I use dried herbs instead of fresh?

You can substitute dried herbs, but you’ll need less. For dried thyme and rosemary, use about one-third of the amount listed for fresh herbs.

Can I make this recipe with baby carrots?

Yes! Baby carrots are a great option, and they will cook in about the same time as regular carrots. Just halve them to ensure even roasting.

What’s the best type of potatoes for roasting?

Baby potatoes work wonderfully for this recipe, but you can also use Yukon Gold or red potatoes. Avoid russet potatoes, as they can turn too soft when roasted.

How can I make this recipe spicier?

For a spicy version, add a pinch of chili flakes or cayenne pepper along with the garlic and herbs. You can also drizzle with hot sauce after roasting.

How do I make sure the zucchini doesn’t become mushy?

Zucchini cooks quickly, so be sure to add it to the baking sheet only after the potatoes and carrots have roasted for 20 minutes. This will prevent it from becoming overcooked and mushy.

Conclusion

Garlic herb roasted potatoes, carrots, and zucchini is the perfect side dish for any meal, combining hearty root vegetables with tender zucchini, all seasoned with fresh herbs. It’s easy to prepare, full of flavor, and pairs beautifully with a variety of proteins. Plus, it’s versatile enough for customization, making it a go-to recipe for many occasions. Enjoy these delicious veggies at your next dinner or as part of a weeknight meal!