Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 medium potatoes, cubed; 4 carrots, sliced; 2 zucchinis, sliced; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; Salt and pepper, to taste; Optional: chopped parsley, for garnish

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Garlic Herb Roasted Potatoes, Carrots, and Zucchini is one of those dishes I always turn to when I want an easy, colorful, and flavorful side that goes with just about anything. Roasted until golden and tender, these vegetables are tossed in olive oil and herbs, creating a warm, rustic dish that fills the kitchen with the most comforting aroma.

Why You’ll Love This Recipe

I love how this recipe takes basic vegetables and turns them into something special with just a handful of ingredients. It’s simple, healthy, and naturally gluten-free. The roasting process brings out the sweetness in the carrots, crisps up the potatoes, and keeps the zucchini juicy. Plus, I can prep it in just minutes, and the oven does the rest of the work. Whether I’m serving it with roasted chicken or enjoying it as a vegetarian main, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 medium potatoes, cubed
4 carrots, sliced
2 zucchinis, sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper, to taste
Optional: chopped parsley for garnish

Directions

Preheat the Oven
I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Prepare the Vegetables
I wash and chop the potatoes, carrots, and zucchini into even-sized pieces for even roasting.
Season and Toss
In a large bowl, I toss the vegetables with olive oil, garlic, rosemary, thyme, salt, and pepper until they’re well coated.
Spread on the Baking Sheet
I arrange the vegetables in a single layer on the baking sheet, making sure they’re not overcrowded to allow for crispy edges.
Roast to Perfection
I roast the vegetables for 30–35 minutes, flipping halfway through, until they’re golden brown and fork-tender.
Serve and Enjoy
I remove the vegetables from the oven and, if I’m feeling fancy, sprinkle them with fresh chopped parsley before serving.

Servings and timing

This recipe serves 4 people as a side dish. Prep time is around 10 minutes, and cook time is about 35 minutes, bringing the total time to approximately 45 minutes.

Variations

Add other veggies: I sometimes toss in red onions, bell peppers, or mushrooms for extra variety.
Change the herbs: Italian seasoning or herbes de Provence give the dish a slightly different flavor profile.
Spice it up: A pinch of chili flakes or smoked paprika adds a subtle kick.
Add lemon zest: A little zest right before serving brightens everything up.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm them in a 375°F oven for 10–15 minutes until heated through and slightly crisped. The microwave works too, but the oven keeps that roasted texture intact.

FAQs

Can I prep this dish ahead of time?

Yes, I chop the vegetables and mix them with the oil and herbs ahead of time, then store them in the fridge until ready to roast.

Do I need to peel the potatoes and carrots?

That’s up to me. I usually leave the skins on for added texture and nutrients, but peeling works just as well.

Can I use sweet potatoes instead?

Absolutely. I’ve swapped in sweet potatoes before, and they roast beautifully alongside the other vegetables.

How do I keep the zucchini from getting mushy?

I cut the zucchini into thicker slices and avoid over-roasting. I sometimes add them halfway through the cooking time if I want them firmer.

What can I serve this with?

I love serving it alongside grilled chicken, baked fish, or even tossing the veggies into a grain bowl for a complete vegetarian meal.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful dish that proves how delicious vegetables can be with just the right seasoning and a hot oven. It’s quick, versatile, and always a crowd-pleaser at my table. Whether I’m serving it during the week or as part of a holiday spread, this roasted veggie medley never disappoints.