Garlic Herb Roasted Potatoes Recipe with Carrots and Zucchini

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Garlic Herb Roasted Potatoes with Carrots and Zucchini transform everyday roots into golden caramelized perfection tossed with rosemary, thyme, and minced garlic.

This 45-minute sheet pan side serves 6 with crispy edges and tender centers perfect alongside roasts or chicken.

This dish is vegan, gluten-free, and ideal for holiday dinners or weeknight sides. Mixed veggies roast evenly for color and texture harmony.

Why This Recipe Works

High heat caramelizes natural sugars without sogginess. Staggered timing prevents zucchini mush. Fresh herbs cling to olive oil coating. Single pan minimizes cleanup. Garlic mellows when roasted whole.

Ingredients & Prep

• 1¼ lb baby potatoes, halved
• 1 lb carrots, cut into 2-inch pieces
• 12 oz zucchini, 1-inch chunks
• 4 garlic cloves, minced
• 3 tbsp olive oil, divided
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh rosemary (or 1 tsp dried)
• Salt and black pepper to taste

Step-by-Step Instructions

1. Preheat oven to 400°F; line large sheet pan with parchment.
2. Toss potatoes and carrots with 2½ tbsp oil, salt, pepper, thyme, and rosemary. Spread evenly.
3. Roast 20 minutes until starting to soften.
4. Toss zucchini with remaining ½ tbsp oil and pinch salt; add to pan with garlic.
5. Stir everything; roast 20 more minutes until golden and tender.
6. Season to taste; serve warm.

Flavor Variations

Storage Tips

Refrigerate airtight 4 days. Reheat 400°F 10 minutes for crisp.

FAQs

Veggies soggy?
Don’t overcrowd pan; use 2 sheets if needed.

Potatoes hard?
Cut uniform size; parboil 5 minutes first.

No fresh herbs?
Dried works; use ⅓ amount.

Conclusion

Garlic Herb Roasted Potatoes with Carrots and Zucchini shine with roasted glory versatile side perfection.

Garlic Herb Roasted Potatoes Recipe with Carrots and Zucchini

Print Recipe

Crispy garlic herb roasted potatoes with tender carrots and zucchini, tossed in olive oil and herbs, then oven-roasted to golden perfection. An easy, colorful side dish that pairs with almost anything.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 1/2 lbs baby potatoes, halved or quartered
• 3 medium carrots, sliced into chunks
• 2 medium zucchini, sliced into thick rounds
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp dried rosemary (or Italian seasoning)
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)
• Optional: grated Parmesan for serving

Instructions

• 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• 2. In a large bowl, combine potatoes, carrots, and zucchini.
• 3. Add olive oil, garlic, oregano, thyme, rosemary, salt, and pepper. Toss well to coat evenly.
• 4. Spread vegetables in a single layer on the baking sheet.
• 5. Roast for 25–30 minutes, stirring halfway, until potatoes are golden and fork-tender.
• 6. Optional: broil for 2–3 minutes for extra crispiness.
• 7. Remove from oven, garnish with fresh parsley, and serve warm. Add Parmesan if desired.

Notes

• Cut vegetables evenly for even roasting.
• Add zucchini during the last 15 minutes if you prefer it firmer.
• Great with chicken, steak, fish, or as a vegetarian main over grains.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 5g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg

Keywords: garlic herb roasted potatoes, roasted vegetables, potatoes carrots zucchini