Print

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is an easy, colorful side dish made with roasted vegetables tossed in olive oil, garlic, and herbs. This healthy, gluten-free recipe is packed with flavor and perfect for weeknight dinners or holiday meals.

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

Instructions

  1. Preheat the Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Prepare the Vegetables: Wash and chop potatoes, carrots, and zucchini into even-sized pieces.
  3. Season and Toss: In a large bowl, toss vegetables with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
  4. Spread on the Baking Sheet: Arrange vegetables in a single layer on the baking sheet to ensure crisp edges.
  5. Roast to Perfection: Roast for 30–35 minutes, flipping halfway through, until golden and fork-tender.
  6. Serve and Enjoy: Remove from oven and sprinkle with chopped parsley, if desired. Serve warm.

Notes

  • Add red onions, mushrooms, or bell peppers for extra variety.
  • Use Italian seasoning or herbes de Provence for a different flavor twist.
  • Sprinkle with chili flakes or smoked paprika for a spicy version.
  • Finish with lemon zest for a fresh, bright note.
  • Zucchini can be added halfway through roasting to prevent over-softening.

Nutrition

Find it online: https://cookedbymaya.com/garlic-herb-roasted-potatoes-carrots-and-zucchini/