Name: Garlic Herb Roasted Potatoes Carrots and Zucchini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ pounds baby potatoes; 3 medium carrots; 2 medium zucchini; 3 tablespoons olive oil; 4 cloves garlic; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ¾ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons fresh parsley

This Garlic Herb Roasted Potatoes Carrots and Zucchini dish is one of those dependable sides that works for busy weeknights and special dinners alike. The vegetables roast until golden on the edges, tender in the center, and coated in garlicky herbs that make the whole kitchen smell incredible.

What I love most is how flexible it is. You can serve it alongside chicken, fish, or steak, or enjoy it on its own as a simple plant-forward meal. With just a handful of pantry staples, this dish turns everyday vegetables into something you’ll want to make again and again.

Why Do Potatoes, Carrots, and Zucchini Roast So Well Together?

Potatoes and carrots hold their shape and develop a lightly crisp exterior, while zucchini softens and absorbs all the garlic and herb flavor. When cut properly and roasted at the right temperature, they finish cooking at nearly the same time, giving you a balanced mix of textures in every bite.

Ingredients for the Garlic Herb Roasted Potatoes Carrots and Zucchini

• 1½ pounds baby potatoes, halved or quartered
• 3 medium carrots, peeled and sliced
• 2 medium zucchini, sliced into thick rounds
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Garlic Herb Roasted Potatoes Carrots and Zucchini (1)

How To Make the Garlic Herb Roasted Potatoes Carrots and Zucchini

Step 1: Prep the Oven and Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Cut the Vegetables Evenly

Cut the potatoes slightly smaller than the carrots so they roast evenly. Keep the zucchini slices thicker so they don’t overcook.

Step 3: Season Everything Well

Add the vegetables to a large bowl. Drizzle with olive oil, then add garlic, oregano, thyme, rosemary, salt, and pepper. Toss until every piece is evenly coated.

Step 4: Roast Until Golden

Spread the vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway through, until the potatoes are fork-tender and lightly crisped.

Step 5: Finish and Serve

Remove from the oven and sprinkle with fresh parsley if using. Serve warm straight from the pan.

Serving and Storing Garlic Herb Roasted Potatoes Carrots and Zucchini

This dish is best served hot as a side to roasted meats, grilled chicken, or baked fish. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to bring back some crispness.

Frequently Asked Questions

Can I use other vegetables in this recipe?

Yes, bell peppers, red onions, or Brussels sprouts work well. Just adjust the size so everything roasts evenly.

How do I keep the zucchini from getting mushy?

Cut it thicker and avoid overcrowding the pan. Too much moisture will cause steaming instead of roasting.

Can I make this ahead of time?

You can prep and season the vegetables a few hours ahead, then roast just before serving.

Is this recipe vegan?

Yes, it’s completely plant-based as written.

What herbs work best if I don’t have dried ones?

Fresh thyme, rosemary, or Italian parsley are great substitutes. Use about three times the amount of fresh herbs.

Want More Roasted Vegetable Ideas?

If you love this Garlic Herb Roasted Potatoes Carrots and Zucchini dish, you’ll probably enjoy these other favorites:

• Oven Roasted Root Vegetables for a hearty, cozy side dish.
• Cheesy Ranch Oven Roasted Potatoes when you want something extra comforting.
• Buffalo Roasted Cauliflower for a bold, spicy twist.
• Fresh Pickled Cucumber Salad for a crisp contrast to roasted dishes.

For even more daily inspiration, head over to my Pinterest and explore new recipes at https://www.pinterest.com/ninadishes/.

📌 Save this recipe to your favorite Pinterest board so it’s always easy to find.

I’d love to hear how yours turned out. Did you add extra herbs or swap in different veggies? Share your experience and tips—your ideas might inspire someone else in the kitchen.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Author: Nina Klatten
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegan

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Description

Garlic Herb Roasted Potatoes Carrots and Zucchini is a simple oven-roasted vegetable dish packed with savory garlic and dried herbs. The vegetables roast until tender with lightly crisp edges, making this an easy and versatile side dish for weeknight dinners, holiday meals, or meal prep.