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.
