When I need a side dish that’s full of flavor, color, and texture, I make these garlic herb roasted potatoes, carrots, and zucchini. The vegetables caramelize beautifully in the oven, soaking up all the garlicky herb goodness while staying tender on the inside and crisp on the edges. It’s a reliable go-to for weeknight dinners, meal prep, or holiday meals.
Why You’ll Love This Recipe
I love how easy and customizable this recipe is. Everything goes onto one sheet pan and into the oven—no fuss, no stirring pots. The roasted vegetables develop a natural sweetness and earthy depth, while the garlic and herbs bring out their best flavor. It’s naturally gluten-free, plant-based, and full of nutrition. I also appreciate that it pairs well with almost any main course.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Baby potatoes or Yukon gold potatoes, diced
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Carrots, peeled and sliced
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Zucchini, sliced into half-moons
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Olive oil
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Fresh or dried rosemary
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Fresh or dried thyme
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Garlic cloves, minced
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Salt and black pepper to taste
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Optional: chopped parsley or grated parmesan for garnish
Directions
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I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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I toss the chopped potatoes and carrots with olive oil, garlic, rosemary, thyme, salt, and pepper in a large bowl.
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I spread them in a single layer on the baking sheet and roast them for 20 minutes.
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After 20 minutes, I add the zucchini to the pan (tossed with a little olive oil and seasoning) and stir everything gently.
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I roast everything for another 15–20 minutes, until the potatoes are golden and fork-tender, and the zucchini is lightly browned.
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Just before serving, I sprinkle chopped parsley or a light dusting of parmesan on top for added flavor and presentation.
Servings and timing
This recipe serves about 4 people as a side dish. It takes around 10 minutes to prep and 35–40 minutes to roast, making it ready in under an hour from start to finish.
Variations
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I sometimes add red onions, bell peppers, or cherry tomatoes for extra variety.
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Swapping zucchini for yellow squash works well when I want a bit of color change.
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For a smoky twist, I use smoked paprika or chipotle powder.
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A drizzle of lemon juice or balsamic glaze at the end adds a fresh finish.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread the veggies on a baking sheet and warm them in a 375°F (190°C) oven for about 10 minutes, which brings back their crisp edges. I avoid microwaving, as it softens the texture too much.
FAQs
Can I roast all the vegetables at the same time?
I prefer staggering the zucchini to avoid overcooking it. Potatoes and carrots take longer, so I give them a head start before adding the zucchini.
Do I need to peel the potatoes?
No, I leave the skins on for extra texture and nutrition. Just be sure to wash them thoroughly.
Can I use dried herbs instead of fresh?
Yes, I often use dried rosemary and thyme when fresh herbs aren’t available. I use about one-third the amount compared to fresh.
What’s the best oil for roasting vegetables?
I usually stick with olive oil for flavor and high-heat stability, but avocado oil also works well.
Can I freeze these roasted vegetables?
I don’t recommend freezing them, as the texture changes after thawing. They’re best enjoyed fresh or refrigerated.
Conclusion
Garlic herb roasted potatoes, carrots, and zucchini are my favorite way to enjoy seasonal veggies with minimal effort. They come out golden, garlicky, and full of flavor every time. Whether I’m planning a simple dinner or a full feast, this side dish always earns a spot on the table.
Print
Garlic Herb Roasted Potatoes, Carrots, and Zucchini for a Perfect Side Dish
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 45–50 minutes
- Yield: 4 servings
- Category: Side Dish, Vegetables
- Method: Roasting, Oven-Baked
- Cuisine: American, Mediterranean-Inspired
- Diet: Vegetarian
Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini are an easy, flavorful, and colorful side dish perfect for any meal. With crispy edges, tender centers, and bold garlicky herb seasoning, these oven-roasted vegetables come together on one sheet pan and pair beautifully with everything from weeknight dinners to holiday mains. Naturally gluten-free and plant-based, this is the ultimate roasted veggie medley.
Ingredients
- Baby potatoes or Yukon gold potatoes, diced
- Carrots, peeled and sliced
- Zucchini, sliced into half-moons
- Olive oil
- Fresh or dried rosemary
- Fresh or dried thyme
- Garlic cloves, minced
- Salt and black pepper to taste
- Optional: chopped parsley or grated parmesan for garnish
Instructions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large bowl, toss potatoes and carrots with olive oil, garlic, rosemary, thyme, salt, and pepper.
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Spread potatoes and carrots on the baking sheet in a single layer. Roast for 20 minutes.
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Toss zucchini with a little olive oil, salt, and pepper, then add to the sheet. Stir all vegetables gently.
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Roast an additional 15–20 minutes, until potatoes are golden and fork-tender, and zucchini is lightly browned.
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Garnish with chopped parsley or parmesan before serving, if desired.
Notes
- Add bell peppers, red onions, or cherry tomatoes for extra color and sweetness.
- Swap zucchini for yellow squash to change up the look.
- Use smoked paprika or chipotle for a smoky flavor profile.
- A splash of lemon juice or balsamic glaze adds a bright finish.
- Avoid microwaving leftovers to maintain crispness—reheat in the oven instead.
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