This simple, wholesome side dish will become a staple in your kitchen—trust me! Packed with earthy roasted potatoes, sweet caramelized carrots, and tender zucchini, all tossed in garlic and herbs, this recipe hits that perfect balance between comforting and healthy. Whether you’re prepping a weeknight dinner, feeding a crowd, or adding a colorful side to grilled meats, this roasted veggie medley is as versatile as it is delicious.
Let’s dive into everything you need to know—ingredients, step-by-step instructions, flavor tips, make-ahead hacks, and answers to your most common questions. No fluff, just good food.
Why You’ll Love This Recipe
- Naturally gluten-free and vegetarian
- Minimal ingredients, maximum flavor
- One-pan wonder = easy cleanup
- Customizable with your favorite herbs or seasonal veggies
- Perfect for meal prep or holiday sides
Ingredients List
Here’s everything you’ll need for the recipe. You probably have most of it on hand already!
- 1 pound baby potatoes (halved or quartered if large)
- 3 large carrots (peeled and sliced into 1/2-inch chunks)
- 2 medium zucchini (cut into thick half-moons)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (crushed slightly to release flavor)
- 1 teaspoon dried oregano
- Salt and freshly cracked black pepper, to taste
- Optional: Fresh parsley for garnish, a sprinkle of parmesan for a cheesy finish
Kitchen Tools You’ll Need
You don’t need anything fancy here—just basics:
- A large mixing bowl
- A sturdy cutting board + sharp knife
- A rimmed baking sheet (or two, if you’re doubling the recipe)
- Parchment paper (optional but helps with easy cleanup)
Garlic Herb Roasted Potatoes Carrots and Zucchini
This simple, wholesome side dish is packed with earthy roasted potatoes, sweet caramelized carrots, and tender zucchini tossed in garlic and herbs—perfectly comforting and healthy.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound baby potatoes (halved or quartered if large)
- 3 large carrots (peeled and sliced into 1/2-inch chunks)
- 2 medium zucchini (cut into thick half-moons)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (crushed slightly to release flavor)
- 1 teaspoon dried oregano
- Salt and freshly cracked black pepper, to taste
- Optional: Fresh parsley for garnish, a sprinkle of parmesan for a cheesy finish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Scrub potatoes and cut into even pieces. Peel and chunk carrots. Slice zucchini into thick half-moons.
- Whisk olive oil, garlic, thyme, rosemary, oregano, salt, and pepper in a large bowl. Add veggies and toss to coat.
- Spread veggies in a single layer on the baking sheet without crowding.
- Roast for 35–40 minutes, stirring halfway, until golden and tender.
- Garnish with parsley or parmesan and serve warm.
Notes
For firmer zucchini, add them halfway through roasting. Customize with your favorite seasonal veggies or herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini
This recipe comes together in just a few steps, but there are some little tricks that make a big difference. Ready?
1. Preheat Your Oven
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. While you’re at it, move an oven rack to the center. You want that even heat.
Why such high heat? That’s the secret to golden-brown, crispy edges without overcooking the inside.
2. Prep Your Veggies
- Scrub your potatoes and cut them into even pieces. No need to peel!
- Peel your carrots and slice them into thick chunks.
- Cut zucchini into thick half-moons—they cook faster, so you want them chunky.
Try to keep all the veggies about the same size. This ensures even roasting.
3. Make the Garlic Herb Oil
In a large bowl, whisk together the olive oil, garlic, thyme, rosemary, oregano, salt, and pepper. Add all the cut veggies and toss to coat evenly.
4. Roast!
Spread the coated vegetables in a single layer on your baking sheet. Don’t crowd the pan—this helps them roast rather than steam.
Roast for 35 to 40 minutes, stirring halfway through, until the veggies are golden and tender. You’ll start seeing crispy bits—that’s your signal they’re ready!
5. Finish and Serve
Sprinkle with fresh parsley or parmesan if desired. Serve warm as a side dish or load it into a grain bowl with quinoa and a drizzle of lemon tahini sauce.
Tips for the Best Roasted Vegetables Every Time
Don’t skip the high heat.
Low and slow might work for meats, but roasted veggies shine when exposed to intense heat—it brings out their natural sweetness.
Cut wisely.
The denser the veggie, the longer it takes to cook. That’s why the carrots and potatoes go in big but not massive pieces, and the zucchini stays chunky to avoid getting too soft.
Add zucchini halfway if needed.
If you like your zucchini firmer, roast the potatoes and carrots first for 20 minutes, then add the zucchini for the remaining 20.
Use fresh herbs if you’ve got them.
If you have rosemary or thyme growing in your garden or fridge, use them! Just double the quantity compared to dried herbs.
Variations & Swaps
This recipe is super flexible. Here are a few delicious ways to customize it:
➤ Add protein:
- Toss in cooked chickpeas before roasting for a heartier vegetarian dish.
- Add sliced sausage or chunks of chicken for a full sheet pan dinner.
➤ Switch up the veggies:
- Swap carrots for sweet potatoes.
- Add red onions or bell peppers.
- Try Brussels sprouts (but slice them in half first!).
➤ Spice it up:
- Add crushed red pepper flakes to the oil mixture.
- Try smoked paprika or cumin for an earthy, smoky twist.
➤ Make it cheesy:
- Sprinkle with grated parmesan or crumbled feta in the last 5 minutes of baking.
Serving Ideas
Not sure what to pair this with? Here are a few ideas:
- With grilled meats – steak, chicken, or pork chops
- Alongside baked salmon
- Tossed into a grain bowl with rice or farro
- Topped with a fried egg for brunch vibes
- Stuffed into a wrap with hummus or tzatziki
Meal Prep & Storage
This recipe is a winner for make-ahead meals.
To store:
Keep leftovers in an airtight container in the fridge for up to 4 days.
To reheat:
Spread on a baking sheet and pop in the oven at 375°F for 10–12 minutes until warm and crispy again.
Freezing?
It’s possible, but the zucchini might get mushy. If you plan to freeze, stick to potatoes and carrots.
Reader FAQs
Can I use fresh herbs instead of dried?
Absolutely! Use 2 to 3 times the amount, since fresh herbs are less concentrated.
Why are my vegetables soggy?
Probably overcrowding the pan or baking at too low a temp. Spread them out and crank the heat!
Can I make this in an air fryer?
Yes! Roast in batches at 400°F for 15–20 minutes, shaking halfway through.
Is this recipe vegan?
Yep! Just skip any optional cheese garnishes.
A Little Storytime
The first time I made this dish, I wasn’t aiming for anything fancy—I just needed to use up the stray carrots, the last zucchini, and that bag of baby potatoes. A few sprigs of thyme and a generous hit of garlic later, and suddenly it was the star of the meal. My family devoured it. Even the zucchini skeptics went back for seconds.
Now it’s one of my go-to’s. I make it for Sunday dinners, toss the leftovers into Monday’s salad, and keep a stash ready for midweek bowls. It’s simple food, but when the flavors come together like this, you don’t need much more.
Final Thoughts
Garlic Herb Roasted Potatoes, Carrots, and Zucchini might not sound revolutionary, but once you taste it—hot from the oven, a little crispy, deeply savory, slightly sweet—you’ll see why it deserves a permanent spot on your weekly menu. It’s easy, nourishing, and endlessly adaptable. And let’s be real: nothing beats that “roasted veggie” smell wafting through the kitchen!
Go ahead—chop, toss, roast, and enjoy. Let your oven do the magic. ✨
