Garlic Herb Roasted Potatoes Carrots and Zucchini

I first made this garlic herb roasted potatoes carrots and zucchini dish as a quick side for a weeknight roast and what started as a clean-out-the-fridge idea turned into one of my most-requested recipes. The vegetables roasted up perfectly caramelized and the mix of garlic and fresh herbs made the kitchen smell so good my family started hovering before the meal was even served.

Since then and because it’s so simple and full of flavor and it works with almost any main dish and it always adds color and heartiness to the table I’ve turned to this recipe for everything from cozy dinners to holiday sides. It’s earthy and bright and one of those dependable dishes that feels special even when it’s easy.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Baby potatoes – Hold their shape beautifully and turn golden and crisp when roasted.
• Carrots – Add natural sweetness and a pop of color.
• Zucchini – Softens slightly but still holds texture with roasting.
• Olive oil – Helps the vegetables caramelize and brings the flavors together.
• Garlic – Infuses everything with savory depth and warmth.
• Fresh parsley – Adds brightness and freshness at the end.
• Dried thyme – Pairs perfectly with roasted vegetables.
• Dried rosemary – Adds earthiness and a piney flavor.
• Salt – Enhances all the natural flavors.
• Black pepper – Adds a subtle kick to balance the sweetness of the veggies.

Tools You’ll Need

• Large mixing bowl – To toss the vegetables evenly with oil and herbs.
• Cutting board and knife – For chopping vegetables into even pieces.
• Garlic press or microplane – Makes it easy to use fresh garlic.
• Baking sheet – Provides space for even roasting and caramelization.
• Parchment paper – Helps prevent sticking and makes cleanup quick.
• Spatula – Useful for flipping the veggies midway through roasting.

Instructions

Step 1: Preheat the Oven

I preheat the oven to 425°F so it’s hot enough to caramelize the vegetables quickly and evenly.

Step 2: Prep the Vegetables

I wash and dry the potatoes, carrots, and zucchini then I cut the potatoes and carrots into similar bite-sized chunks and slice the zucchini slightly thicker so it doesn’t overcook.

Step 3: Season Everything

I toss all the vegetables in a large bowl with olive oil, minced garlic, thyme, rosemary, salt, and pepper and I mix until every piece is evenly coated.

Step 4: Spread and Roast

I spread the seasoned vegetables on a parchment-lined baking sheet in a single layer and roast them for about 35–40 minutes flipping halfway through so they roast evenly.

Step 5: Finish with Fresh Herbs

As soon as they come out of the oven I sprinkle them with freshly chopped parsley and toss gently so the herbs cling to the warm vegetables.

Step 6: Serve Hot

I serve them immediately while they’re still crispy and aromatic and I often add a squeeze of lemon juice if I want to brighten them up even more.

Tips

I try to cut all the vegetables into uniform sizes so they cook evenly. For extra crispiness I spread the veggies out without crowding them. And if you want more flavor depth I sometimes add a bit of grated parmesan or a drizzle of balsamic before serving.

Ways to Serve

As a hearty side for roasted chicken or grilled steak

With a fried egg on top for a simple lunch or breakfast-for-dinner

Mixed into a grain bowl with quinoa or couscous

Paired with a dollop of hummus or tzatziki for a Mediterranean twist

As a base for a roasted veggie wrap or sandwich

Frequently Asked Questions

Can I use different vegetables in garlic herb roasted potatoes carrots and zucchini?

Yes and you can swap in bell peppers, red onions, or sweet potatoes—just adjust the cooking time for softer veggies.

How do I store garlic herb roasted potatoes carrots and zucchini?

I keep leftovers in an airtight container in the fridge for up to 4 days and reheat them in a skillet or oven to bring back the crisp edges.

Can I make garlic herb roasted potatoes carrots and zucchini ahead of time?

Yes and I often prep and season the vegetables the night before and roast them fresh before serving.

See You in the Kitchen

I hope you give this garlic herb roasted potatoes carrots and zucchini recipe a try and let it become one of your go-to veggie dishes like it is for me. It’s wholesome and flavorful and so versatile you’ll want to make it again and again.

Happy Cooking!

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