Print

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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/garlic-herb-roasted-potatoes-recipe/