Name: Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 medium potatoes (Yukon gold or red), chopped; 3 carrots, peeled and chopped; 2 zucchinis, chopped; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon dried herbs (thyme, rosemary, or Italian seasoning); 1 teaspoon salt; 1/2 teaspoon black pepper; Optional: 1 red onion or bell pepper, chopped

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This Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini is my go-to side dish when I want something simple, wholesome, and full of flavor. The vegetables roast to golden perfection, developing caramelized edges and a soft, tender interior that’s hard to resist.

Why You’ll Love This Recipe

I love how easy it is to make this dish with just a few pantry staples and fresh vegetables. It’s colorful, comforting, and incredibly versatile—I can serve it with almost any protein or enjoy it on its own. Roasting brings out the natural sweetness of the carrots and zucchini while giving the potatoes a crispy texture. It’s a healthy, filling side that works for both weeknight dinners and holiday spreads.

Ingredients

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

Potatoes (Yukon gold or red potatoes work best)
Carrots
Zucchini
Olive oil
Garlic, minced
Dried herbs (like thyme, rosemary, or Italian seasoning)
Salt
Black pepper
Optional: red onion or bell peppers for extra color and flavor

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I wash and chop the potatoes, carrots, and zucchini into evenly sized chunks to ensure even roasting.
In a large bowl, I toss the vegetables with olive oil, minced garlic, dried herbs, salt, and pepper until everything is well coated.
I spread the vegetables out in a single layer on the prepared baking sheet, making sure not to overcrowd them.
I roast them in the oven for about 35–40 minutes, flipping once halfway through, until they’re tender and golden brown on the edges.
Once done, I let them rest for a few minutes before serving.

Servings and timing

This recipe serves about 4 as a side dish. It takes around 15 minutes to prep and 35–40 minutes to roast, so the total time is approximately 50–55 minutes.

Variations

I sometimes add sweet potatoes for a touch of natural sweetness.
A sprinkle of Parmesan cheese in the last 10 minutes of roasting adds a savory finish.
I toss the veggies with balsamic vinegar before roasting for a tangy twist.
Fresh herbs like parsley or basil are great for garnishing before serving.
I switch out the zucchini for eggplant or add mushrooms when I have them on hand.

Storage/Reheating

I store leftover roasted vegetables 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 (190°C) oven for 10–15 minutes to restore their crispiness. They can also be reheated in a skillet or microwave, though they’ll be softer that way.

FAQs

Can I use other vegetables in this recipe?

Definitely. I often add bell peppers, onions, eggplant, or mushrooms depending on what I have. The key is to cut everything into similar-sized pieces.

How do I keep the vegetables from getting soggy?

I make sure not to overcrowd the baking sheet and roast at a high temperature. Giving the vegetables space helps them roast instead of steam.

Should I peel the vegetables?

I usually peel the carrots but leave the skin on potatoes and zucchini. As long as they’re scrubbed clean, the skins add texture and nutrients.

Can I make this dish ahead of time?

Yes, I sometimes roast the vegetables in advance and reheat them before serving. They stay flavorful and are great for meal prep.

What can I serve this with?

I like pairing roasted vegetables with grilled chicken, fish, or tofu. They also make a hearty addition to grain bowls or pasta dishes.

Conclusion

This Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini is a simple, nourishing side dish I never get tired of. It’s budget-friendly, endlessly adaptable, and packed with natural flavors that shine through with just a bit of seasoning and heat. Whether I’m feeding a crowd or just myself, it’s always a hit.

Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini