Overhead shot of roasted potatoes, carrots, and zucchini on a baking tray, seasoned with herbs and garlic.

Garlic Herb Roasted Potatoes Carrots and Zucchini

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🥔 Garlic Herb Roasted Potatoes, Carrots & Zucchini

If you’re looking for a simple, healthy, and flavorful side dish, this Garlic Herb Roasted Potatoes, Carrots & Zucchini recipe is just what you need. It’s a colorful medley of vegetables roasted to golden perfection with olive oil, fresh garlic, and aromatic herbs. The result? Crispy edges, tender centers, and layers of savory flavor in every bite.

This dish is incredibly versatile — perfect alongside grilled chicken, baked fish, or even served on its own for a light and wholesome meal. Whether you’re planning a weeknight dinner, meal prepping for the week, or adding a nutritious option to your holiday table, these roasted veggies are a guaranteed hit.

Plus, everything comes together on one pan with minimal effort and cleanup. Just chop, toss, roast, and enjoy!

Close-up of golden-brown roasted potatoes, carrots, and zucchini slices seasoned with garlic and herbs, arranged on a baking tray.
Golden, garlicky, and full of flavor—these roasted veggies are the perfect cozy side dish.
Rustic roasted potatoes, carrots, and zucchini with garlic and herbs on a parchment-lined baking sheet.
Simple, rustic, and full of flavor—these garlic herb roasted veggies are the perfect one-pan side dish.

🧄 Garlic Herb Roasted Potatoes, Carrots & Zucchini

Servings: 4–6 | Prep Time: 15 mins | Cook Time: 35–40 mins

📝 Ingredients:

  • 3–4 medium potatoes, diced (Yukon gold or red work well)
  • 3 medium carrots, sliced into ½-inch pieces
  • 1–2 medium zucchini, sliced into half-moons
  • 3 tablespoons olive oil
  • 3–4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary or Italian seasoning
  • Salt and black pepper, to taste
  • Fresh parsley or grated parmesan (optional, for garnish)

🔪 Instructions:

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine potatoes and carrots (they take longer to cook). Toss with half the olive oil, half the garlic, herbs, salt, and pepper.
  3. Spread the potatoes and carrots out on the baking sheet in a single layer and roast for 20 minutes.
  4. Meanwhile, toss the zucchini in the remaining olive oil, garlic, herbs, salt, and pepper.
  5. After 20 minutes, remove the baking sheet, add zucchini, and toss everything gently. Spread again into a single layer.
  6. Return to oven and roast for another 15–20 minutes, or until all the veggies are tender and golden brown on the edges.
  7. Optional: Sprinkle with fresh parsley or grated parmesan before serving.

✅ Tips:

  • Cut all vegetables roughly the same size for even roasting.
  • Don’t overcrowd the pan — use two trays if needed to help the veggies crisp up.
  • For extra crispiness, broil for 2–3 minutes at the end.
  • Add chili flakes if you like a little heat!

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