Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

If you’re looking for a side dish that’s colorful, comforting, and packed with big, fresh flavor, you’re going to fall in love with Garlic Herb Roasted Potatoes Carrots and Zucchini. You get three veggies in every bite, all caramelized around the edges, and absolutely loaded with rustic, herby aroma. It’s the kind of healthy dish that tastes downright craveable, and it’s as welcome on a cozy weeknight as it is at the center of your holiday table. With a handful of ingredients you probably always have on hand, you’ll want to make this again and again!

Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe - Recipe Image

Ingredients You’ll Need

These essentials are the secret to making Garlic Herb Roasted Potatoes Carrots and Zucchini taste so incredible. Every element has a purpose, adding color, flavor, or that perfect crisp-tender texture. Here’s why you’ll love each one:

  • Baby potatoes (1 1/4 lb, halved): These roast up beautifully golden and creamy on the inside, offering satisfying bites every time.
  • Medium carrots (1 lb, cut into 2-inch pieces): Carrots lend a subtle sweetness and keep their shape, for a lovely contrast of flavor and color.
  • Olive oil (3 tablespoons, divided): Good olive oil brings everything together and helps achieve that irresistible crispy finish.
  • Fresh thyme (1 tablespoon, minced): Thyme adds an earthy, cozy note that’s classic for roasted vegetables.
  • Fresh rosemary (1 tablespoon, minced): Rosemary delivers a fragrant piney punch that pairs perfectly with potatoes and carrots.
  • Salt and freshly ground black pepper: No roasted veggies are complete without a generous seasoning of both.
  • Zucchini (12 oz, cut into 1-inch pieces): These cook just right alongside the other veggies and soak up all the delicious flavors.
  • Garlic (4 cloves, minced): Garlic infuses the veggies with its irresistible aroma and adds a savory depth to every bite.

How to Make Garlic Herb Roasted Potatoes Carrots and Zucchini

Step 1: Preheat the Oven

Start by setting your oven to 400°F (200°C) so it’s good and hot by the time you’re ready to roast. A preheated oven ensures your Garlic Herb Roasted Potatoes Carrots and Zucchini will cook evenly and develop that gorgeous golden color.

Step 2: Prep the Veggies

Wash and scrub your potatoes, carrots, and zucchini. There’s no need to peel if you give them a good scrub—the skins add extra flavor and crisp up beautifully. Then, halve the baby potatoes, slice the carrots into 2-inch pieces, and cut the zucchini into 1-inch chunks. Try to keep all the pieces roughly the same size so everything roasts at the same pace.

Step 3: Toss with Oil and Herbs

In a large bowl, combine the potatoes and carrots with two tablespoons of olive oil, fresh thyme, rosemary, salt, and pepper. Toss everything really well to coat each piece with herby goodness. This first round of roasting will give the root veggies a head start before adding the zucchini. Set the zucchini aside for now—you’ll add it a little later.

Step 4: Roast Potatoes and Carrots First

Spread the seasoned potatoes and carrots out on a large baking sheet in a single layer. Pop them in the oven and roast for 20 minutes. This gives them a head start since they take a bit longer to get tender and beautifully caramelized.

Step 5: Add Zucchini and Garlic

After 20 minutes, carefully remove the baking sheet from the oven. Toss the zucchini and minced garlic with the remaining tablespoon of olive oil, then scatter them evenly over the potatoes and carrots. Give everything a gentle toss, and return the pan to the oven for another 15 to 20 minutes, until all the veggies are tender and the edges are just beginning to brown.

Step 6: Check for Doneness and Serve

Once the Garlic Herb Roasted Potatoes Carrots and Zucchini are fork-tender and golden around the edges, pull the pan out and give it a final toss. Taste and adjust seasoning if needed. Serve hot and enjoy the irresistible aroma that fills your kitchen!

How to Serve Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe - Recipe Image

Garnishes

Elevate the flavor and presentation with a handful of fresh chopped herbs—think more rosemary or thyme scattered on top, or even a little parsley for a burst of color. A sprinkle of flaky sea salt just before serving takes the Garlic Herb Roasted Potatoes Carrots and Zucchini over the top!

Side Dishes

This dish is as versatile as it is tasty. Pile your Garlic Herb Roasted Potatoes Carrots and Zucchini next to roast chicken, grilled steak, baked salmon, or even a classic meatloaf. It’s also perfect for holiday feasts, holding its own among turkey, ham, or prime rib, and snuggling nicely alongside a hearty vegetarian main.

Creative Ways to Present

For a showstopping side, transfer the roasted veggies to a beautiful platter and drizzle with a touch of extra virgin olive oil. Or, try serving atop a bed of arugula or baby kale as a warm salad. If you’re entertaining, pile the Garlic Herb Roasted Potatoes Carrots and Zucchini into mini bowls or cups for an easy-to-eat appetizer that’s bursting with flavor and color.

Make Ahead and Storage

Storing Leftovers

Let your leftover Garlic Herb Roasted Potatoes Carrots and Zucchini cool to room temperature, then store them in an airtight container in the fridge for up to 4 days. They’re just as tasty the next day, and a quick reheat brings back all that satisfying flavor.

Freezing

While you can freeze these roasted veggies, keep in mind zucchini’s texture may soften further after defrosting. For best results, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once solid. Reheat straight from the freezer—no need to thaw.

Reheating

For the crispiest results, spread the Garlic Herb Roasted Potatoes Carrots and Zucchini on a baking sheet and warm in a hot oven (400°F) for about 10 minutes. If you’re in a hurry, a quick zap in the microwave works, though the texture will be a bit softer.

FAQs

Do I have to peel the vegetables before roasting?

Nope! As long as you wash your potatoes, carrots, and zucchini thoroughly, leaving the skins on is actually encouraged. The peel provides extra fiber, gorgeous color, and turns deliciously crispy in the oven.

Can I use different herbs instead of thyme and rosemary?

Absolutely! Try swapping in oregano, tarragon, sage, or even chopped basil if you want a different twist. The recipe is wonderfully flexible—choose your favorites or mix a few together for an herby blend.

What other vegetables work well in this dish?

Feel free to get creative! Parsnips, sweet potatoes, butternut squash, or even chunks of beetroot add interesting flavors and colors alongside the stars of Garlic Herb Roasted Potatoes Carrots and Zucchini. Just be sure everything is cut to a similar size for even roasting.

How do I keep the veggies from getting soggy?

Make sure you don’t overcrowd your baking sheet—spread the veggies in a single layer so they have room to roast, not steam. Also, use plenty of heat and don’t forget to preheat your oven so you get that perfect caramelization.

Can I prep Garlic Herb Roasted Potatoes Carrots and Zucchini ahead of time?

Yes! You can chop all the veggies and prep the fresh herbs a day in advance. Just keep everything covered in the fridge. When ready to roast, toss with oil, herbs, and seasoning, then proceed with the recipe for maximum flavor and freshness.

Final Thoughts

I can’t wait for you to experience just how easy and rewarding it is to make Garlic Herb Roasted Potatoes Carrots and Zucchini. With vibrant colors, irresistible aroma, and big, bold flavors in every forkful, it’s the kind of simple dish you’ll want to share with everyone. Give it a try, and don’t be surprised if it becomes your new go-to side—happy roasting!

Print

Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful side dish that is versatile and packed with nutrition. The combination of fresh herbs and roasted veggies makes this dish a perfect addition to any meal.

  • Author: reem
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Various
  • Diet: Vegetarian

Ingredients

Scale

Potatoes:

  • 1 1/4 lb baby potatoes, halved

Carrots:

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

Zucchini:

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

Seasonings:

  • 3 tablespoons olive oil, divided
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary
  • Salt and freshly ground black pepper to taste
  • 4 cloves garlic, minced

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss Vegetables: In a large bowl, toss the potatoes, carrots, and zucchini with 2 tablespoons of olive oil, thyme, rosemary, garlic, salt, and pepper until evenly coated.
  3. Roast: Spread the vegetables in a single layer on the prepared baking sheet and roast for about 30-35 minutes, or until they are tender and golden brown, stirring halfway through the cooking time.
  4. Serve: Once roasted, transfer the vegetables to a serving dish and garnish with additional herbs if desired. Serve hot and enjoy!

Notes

  • Cut vegetables evenly for even roasting.
  • Experiment with different herbs for varied flavors.
  • Consider adding tri-colored carrots or other root vegetables for visual appeal.
  • Vegetables do not need to be peeled before roasting for added flavor and texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 7g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Garlic Herb Roasted Potatoes Carrots Zucchini, Roasted Vegetables, Side Dish, Healthy

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating