There’s something magical about roasted vegetables—the way they caramelize in the oven, developing rich, golden edges and a tender bite inside. This recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini is the epitome of simple yet satisfying comfort food. Whether you’re looking for an easy side dish for weeknight dinners or a crowd-pleaser for family gatherings, this recipe ticks all the boxes.

I first stumbled upon the idea of mixing these vegetables together when I had a few odds and ends in my fridge. Potatoes are always a staple, carrots add a touch of sweetness, and zucchini lends a soft, almost buttery texture. Tossed in olive oil, seasoned generously with fresh herbs and garlic, and roasted to perfection, this dish became an instant hit in my household.

The best part? It’s a breeze to prepare, and the oven does most of the work for you. Let’s dive in and discover why this recipe will quickly become a favorite in your home too!

Why You’ll Love This Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Easy to Make: This recipe requires minimal effort. Just chop, season, and roast—no fancy techniques needed!
Nutrient-Packed: It’s loaded with wholesome veggies, healthy fats from olive oil, and fresh herbs that add an antioxidant boost.
Family-Friendly: Even picky eaters will love the crispy edges and slightly caramelized sweetness of the vegetables.
Perfect for Any Meal: Serve it as a side dish for grilled chicken, baked fish, or even as a light vegetarian main dish.
Beautiful Presentation: The mix of vibrant colors from the carrots, zucchini, and potatoes creates a dish that looks as good as it tastes.

Preparation Time and Servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4-6 servings

Ingredients You’ll Need

Here’s everything you’ll need to make this recipe:

1 1/4 lbs baby potatoes, halved: Baby potatoes are naturally creamy and roast beautifully, developing a crispy exterior.
1 lb medium carrots, scrubbed clean and cut into 2-inch pieces: Carrots add a hint of natural sweetness to balance the flavors.
3 tablespoons olive oil, divided: Olive oil helps achieve that perfect golden-brown roast.
1 tablespoon minced fresh thyme: Thyme offers an earthy, slightly minty flavor that pairs wonderfully with roasted vegetables.
1 tablespoon minced fresh rosemary: Rosemary adds a fragrant, piney note that elevates the dish.
Salt and freshly ground black pepper: Don’t skimp here—seasoning is key!
12 oz zucchini, trimmed and cut into 1-inch pieces: Zucchini cooks quickly and adds a tender, buttery texture to the mix.
4 cloves garlic, minced: Garlic brings everything together with its savory, aromatic punch.

Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 400ºF (200ºC). Position the oven rack in the middle for even cooking. This step ensures your veggies roast evenly and develop those golden-brown edges we all love.

2. Prepare the Potatoes and Carrots

In a large mixing bowl, combine the halved baby potatoes and the carrot pieces. Drizzle them with 2 1/2 tablespoons of olive oil. Then, sprinkle in the minced thyme and rosemary. Add a generous pinch of salt and black pepper to taste. Toss everything together until the vegetables are well coated.

Pro Tip: To ensure even cooking, try to cut the carrots and potatoes into similarly sized pieces. This helps them cook at the same rate.

3. Roast the Potatoes and Carrots

Spread the seasoned potatoes and carrots onto a large, rimmed baking sheet. Arrange them in a single layer to ensure maximum contact with the hot surface, which promotes caramelization. Place the baking sheet in the oven and roast for 20 minutes.

4. Prep the Zucchini

While the potatoes and carrots are roasting, prepare the zucchini. Toss the zucchini pieces with the remaining 1/2 tablespoon of olive oil in the same mixing bowl. Lightly season with a pinch of salt.

5. Add the Zucchini and Garlic

After the initial 20 minutes of roasting, remove the baking sheet from the oven. Scatter the zucchini pieces over the roasted potatoes and carrots. Then, sprinkle the minced garlic over all the vegetables. Use a spatula to gently toss everything together, ensuring the garlic is evenly distributed. Spread the veggies back into an even layer.

Pro Tip: Be careful not to overcrowd the pan—this can cause the vegetables to steam instead of roast. If needed, use two baking sheets.

6. Roast Until Tender and Golden

Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned. You’ll know they’re ready when the potatoes have crispy edges, the carrots are fork-tender, and the zucchini has a golden hue.

7. Serve and Enjoy

Once roasted to perfection, transfer the Garlic Herb Roasted Potatoes, Carrots, and Zucchini to a serving dish. Serve them warm, and enjoy the medley of flavors and textures with your favorite main course—or savor them on their own!

How to Serve this Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This versatile side dish pairs beautifully with a variety of main dishes. Here are some serving ideas:

With Grilled Chicken: The herbaceous flavors of the veggies complement the smokiness of grilled chicken.
Alongside Fish: Serve with baked or pan-seared fish for a light, healthy dinner.
Over Quinoa or Rice: Turn this into a vegetarian meal by serving it over quinoa, couscous, or rice.
With a Salad: Pair with a crisp green salad drizzled with a tangy vinaigrette for a refreshing contrast.

Additional Tips for Success

Use Fresh Herbs: Fresh thyme and rosemary provide the best flavor, but you can substitute with dried herbs if necessary. Just reduce the quantity by half.
Cut Evenly: To ensure all the vegetables cook evenly, try to cut them into similar sizes.
Don’t Skip the Garlic: Adding the garlic halfway through roasting prevents it from burning and keeps its flavor rich and mellow.
Line Your Baking Sheet: For easy cleanup, line your baking sheet with parchment paper or a silicone baking mat.
Make It Crispy: If you love extra-crispy vegetables, turn on the broiler for the last 2-3 minutes of cooking.

Recipe Variations

There are endless ways to customize this recipe to suit your preferences:

Add More Vegetables: Include bell peppers, red onions, or cherry tomatoes for more variety.
Spicy Twist: Sprinkle a pinch of red pepper flakes or cayenne for a touch of heat.
Citrusy Kick: Squeeze fresh lemon juice over the roasted veggies just before serving for a bright, zesty finish.
Cheesy Topping: Sprinkle grated Parmesan or crumbled feta over the veggies during the last few minutes of roasting.

Freezing and Storage

This recipe is perfect for meal prep or leftovers. Here’s how to store and reheat it:

Refrigeration: Store leftover roasted vegetables in an airtight container in the fridge for up to 3 days.
Freezing: Spread cooled vegetables on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months.
Reheating: Reheat in the oven at 375ºF until warmed through, or toss in a skillet over medium heat to restore some crispness.

Special Equipment

To achieve the best results, these tools can be helpful:

Rimmed Baking Sheet: Ensures the vegetables roast evenly without spilling over.
Mixing Bowls: For tossing the vegetables with oil and seasonings.
Sharp Knife: For precise, even chopping of your veggies.

FAQ

Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes work wonderfully in this recipe. Just adjust the roasting time if needed.

What if I don’t have fresh herbs?
No worries! Dried thyme and rosemary work as a substitute. Use about half the amount since dried herbs are more concentrated.

Can I make this ahead of time?
Absolutely. Roast the vegetables ahead of time and reheat in the oven when ready to serve.

Can I skip the garlic?
While garlic adds a ton of flavor, you can leave it out if you’re not a fan or have dietary restrictions.

What oil works best for roasting?
Olive oil is ideal for its flavor and high roasting temperature, but avocado oil or vegetable oil can be used as well.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is the kind of recipe that makes life easier and tastier. It’s simple, healthy, and so delicious you’ll find yourself making it on repeat. Plus, it’s endlessly versatile—feel free to tweak the ingredients to suit your taste or what you have on hand.

I can’t wait for you to try this recipe! When you do, don’t forget to share your experience in the comments or tag me in your photos. Let’s spread the joy of perfectly roasted vegetables—happy cooking!

Garlic Herb Roasted Potatoes Carrots and Zucchini

Author: TAYLOR HARRISON
Total Time: 50 minutes
Yield: 4-6 servings 1x
Diet: Vegetarian

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Description

This simple recipe combines baby potatoes, carrots, and zucchini with fresh garlic and herbs for a delicious, healthy side dish. Perfectly roasted until tender and golden, it pairs well with any meal and is easy enough for weeknight dinners yet elegant enough for special occasions.

Ingredients

Scale

1 1/4 lbs baby potatoes, halved
1 lb medium carrots, scrubbed and cut into 2-inch pieces
3 tbsp olive oil, divided
1 tbsp minced fresh thyme
1 tbsp minced fresh rosemary
Salt and freshly ground black pepper, to taste
12 oz zucchini, cut into 1-inch pieces
4 cloves garlic, minced

Instructions

Preheat oven to 400°F (200°C).
Toss potatoes and carrots with 2 1/2 tbsp olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet.
Roast for 20 minutes.
Toss zucchini with the remaining oil and season lightly with salt.
Add zucchini and garlic to the baking sheet. Toss everything and spread evenly.
Roast for another 20 minutes, or until vegetables are tender and golden. Serve warm.

Notes

Use fresh herbs for the best flavor.
Add a squeeze of lemon juice after roasting for a bright finish.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American