This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is my go-to side dish! It’s incredibly easy to make, packed with flavor, and features a beautiful medley of roasted vegetables tossed with fresh herbs and garlic. I love how the roasting process brings out the natural sweetness of the carrots and potatoes while making the zucchini perfectly tender. This versatile side dish pairs wonderfully with chicken, beef, fish, or even stands alone as a light vegetarian meal.
Why You’ll Love These Roasted Vegetables
- Easy and Simple: Requires minimal prep work and uses basic, fresh ingredients.
- Flavorful: Roasting enhances the vegetables’ natural sweetness, complemented beautifully by fresh garlic, thyme, and rosemary.
- Healthy: Packed with nutritious vegetables and healthy olive oil.
- Versatile Side Dish: Pairs perfectly with almost any main course.
- One-Pan Cleanup (Mostly!): Everything roasts together on one baking sheet.
Ingredients for Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Here’s what you’ll need to make this delicious vegetable side dish. The full list with measurements is in the recipe card below.
Main Ingredients
- Baby potatoes, halved (Vegetable)
- Medium carrots, scrubbed clean, cut into 2-inch pieces (Vegetable)
- Zucchini, trimmed and cut into 1-inch pieces (Vegetable)
- Olive oil, divided (Oil)
- Garlic, minced (Aromatic)
Herbs and Seasoning
- Fresh thyme, minced (Herb)
- Fresh rosemary, minced (Herb)
- Salt (Seasoning)
- Freshly ground black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Garlic Herb Roasted Vegetables mix as is, but here are a few ideas for variations:
- Different Vegetables: Add other vegetables like bell peppers, onions, broccoli, or Brussels sprouts. Adjust roasting times as needed.
- Different Herbs: Use dried herbs if you don’t have fresh, or try other combinations like oregano and basil.
- Make it Spicy: Add a pinch of red pepper flakes for a little heat.
- Add Cheese: Sprinkle some grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
- Balsamic Glaze: Drizzle a balsamic glaze over the roasted vegetables before serving.
How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Let me show you how easy it is to make these Garlic Herb Roasted Potatoes, Carrots, and Zucchini:
Preheat Oven
- I preheat my oven to 400ºF (200ºC) and set a rack to the middle position.
Roast Potatoes and Carrots
- In a large bowl, I toss the halved baby potatoes and carrot pieces together with 2 ½ tablespoons of olive oil, minced fresh thyme, minced fresh rosemary, salt, and pepper until well coated.
- I spread the seasoned carrots and potatoes onto a rimmed baking sheet in a single layer.
- I roast them in the preheated oven for 20 minutes.
Add Zucchini and Garlic
- While the potatoes and carrots are roasting, I toss the zucchini pieces in a bowl with the remaining ½ tablespoon of olive oil and season lightly with salt.
- After the initial 20 minutes of roasting, I add the seasoned zucchini to the baking sheet with the potatoes and carrots.
- I add the minced garlic to the baking sheet as well.
- I toss everything together gently and spread it back into an even layer.
Finish Roasting
- I return the baking sheet to the oven and roast until all the veggies are tender and slightly browned, about 20 minutes longer.
Serve
- Serve warm
Tips and Tricks for the BEST Roasted Vegetables
Here are my secrets for making these roasted vegetables truly exceptional:
- Cut Vegetables Uniformly: Cut the vegetables into similar sizes (adjusting for density – potatoes and carrots need longer than zucchini) so they cook evenly.
- Don’t Overcrowd the Pan: Use a large enough baking sheet or two sheets if necessary. Vegetables need space to roast, otherwise they will steam and become soggy.
- Use Fresh Herbs: Fresh thyme and rosemary provide the best aroma and flavor.
- Add Garlic Later: Adding the minced garlic during the last 20 minutes prevents it from burning.
- High Heat: Roasting at 400°F (200°C) helps the vegetables caramelize and develop flavor.
How to Serve
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a perfect side dish for:
- Roasted Chicken: A classic pairing.
- Grilled Steak or Pork Chops: Complements grilled meats beautifully.
- Baked Fish: A healthy and flavorful side for fish.
- Vegetarian Meals: Serve alongside quinoa, lentils, or tofu.
Make Ahead and Storage
You can chop the vegetables ahead of time and store them in the refrigerator. Leftover roasted vegetables can be stored in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer to regain some crispiness.
FAQs about Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- Can I use dried herbs instead of fresh?
- Yes, use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for.
- Can I use different types of potatoes?
- Yes, Yukon Gold or red potatoes cut into chunks would also work well.
- Can I add other root vegetables?
- Absolutely! Parsnips, sweet potatoes, or butternut squash would be delicious additions (adjust roasting times as needed).
Enjoy these easy, flavorful, and healthy Garlic Herb Roasted Potatoes, Carrots, and Zucchini! They’re a perfect side dish for any meal.
Print
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 1x
- Category: Appetizer
- Cuisine: American
Description
This simple side dish features baby potatoes, carrots, and zucchini roasted with garlic, fresh thyme, and rosemary until tender and slightly caramelized. It’s an easy, healthy, and flavorful accompaniment to any main course.
Ingredients
- 1 1/4 pounds baby potatoes (red, yellow, or a mix), halved or quartered if large
- 1 pound medium carrots, scrubbed clean and cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon fresh rosemary, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 12 ounces zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
- Prepare Potatoes and Carrots: Halve the baby potatoes (or quarter them if they are larger). Cut the carrots into 2-inch pieces.
- Season Potatoes and Carrots: In a large bowl, combine the prepared potatoes and carrots. Add 2 1/2 tablespoons of the olive oil, minced fresh thyme, minced fresh rosemary, salt, and pepper. Toss well to coat the vegetables evenly.
- Roast Potatoes and Carrots (Initial): Spread the seasoned potatoes and carrots in a single layer on a large, rimmed baking sheet. Roast for 20 minutes.
- Prepare Zucchini: While the potatoes and carrots are roasting, cut the zucchini into 1-inch pieces. In a medium bowl, toss the zucchini pieces with the remaining 1/2 tablespoon of olive oil and season lightly with salt.
- Add Zucchini and Garlic: After the initial 20 minutes of roasting, remove the baking sheet from the oven. Add the seasoned zucchini and the minced garlic to the baking sheet with the potatoes and carrots. Toss everything together gently. Spread the vegetables back into an even layer.
- Roast (Final): Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender when pierced with a fork and slightly browned and caramelized.
- Serve
Notes
- Vegetable Size: Cut the potatoes, carrots, and zucchini into roughly uniform sizes to ensure even cooking.
- Herbs: Fresh thyme and rosemary provide the best flavor. If you don’t have fresh herbs, you can substitute 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.
- Roasting: Roasting the potatoes and carrots first allows them to become tender before adding the quicker-cooking zucchini and garlic, preventing the garlic from burning. Don’t overcrowd the pan for better browning.
- Serving Suggestions: Serve these roasted vegetables as a side dish with chicken, fish, steak, or pork.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.