Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: Baby Potatoes: 1 lb halved, Carrots: 3 large (peeled and sliced), Zucchinis: 2 medium (sliced into half moons), Olive Oil: 3 tbsp, Garlic Cloves: 4 (minced), Dried Thyme: 1 tsp, Dried Rosemary: 1 tsp, Dried Oregano: 1/2 tsp, Paprika: 1/2 tsp, Salt and Black Pepper: to taste, Fresh Parsley: 2 tbsp (optional for garnish)

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If you’re searching for a colorful, unbelievably delicious side dish that checks every box—flavorful, healthy, universally adored—then let me shout from the rooftops about Garlic Herb Roasted Potatoes, Carrots, and Zucchini! Picture a golden, garlicky medley of potatoes with sweet carrots and tender zucchini, all roasted together with a bold herb blend until each bite bursts with savory joy. Better yet, this vegan and gluten-free stunner comes together with just a handful of pantry staples and humble veggies, so you can whip it up with ease for weeknight suppers, holiday feasts, or any time you crave something cozy and crave-worthy. Trust me, this sheet pan magic will earn a permanent spot in your kitchen rotation!

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Garlic Herb Roasted Potatoes, Carrots, and Zucchini is in its simplicity—each ingredient shines, and the combination creates layers of flavor and color. Here’s what you’ll need, plus a little wisdom for making each element pop:

Baby Potatoes (1 lb, halved): Roasting these bite-sized gems gives you creamy insides and crispy edges every time.
Carrots (3 large, peeled and sliced): Choose vibrant, firm carrots—they add sweetness and gorgeous color.
Zucchini (2 medium, sliced into half moons): Add these last for perfectly tender (never mushy!) zucchini in your veggie mix.
Olive Oil (3 tbsp): The key to rich flavor and roast-y, caramelized veggies—don’t skimp!
Garlic (4 cloves, minced): Freshly minced garlic is a game changer, infusing everything with irresistible aroma and bite.
Dried Thyme (1 tsp): Brings subtle earthiness and depth that tastes like pure comfort.
Dried Rosemary (1 tsp): A must for that classic roasted veggie aroma we all crave.
Dried Oregano (1/2 tsp): Adds herby brightness to keep every bite lively.
Paprika (1/2 tsp): Just a little gives warmth, gentle spice, and a hint of smoky color.
Salt and Black Pepper (to taste): Essential to bring out the full flavor of every veggie.
Fresh Parsley (2 tbsp, optional for garnish): A scatter on top right before serving makes the dish pop visually and adds fresh flavor.

How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Step 1: Prep Your Veggies

Start by halving your baby potatoes for maximum surface area (hello, crispy edges!), peeling and slicing the carrots, and cutting your zucchini into gorgeous half moons. Taking a minute for even cuts here will help all your veggies roast at the same speed and look absolutely beautiful on the plate.

Step 2: Toss Potatoes and Carrots with Seasonings

In a big bowl, combine the halved potatoes and carrot slices. Drizzle with 2 tablespoons of olive oil, and shower them with minced garlic, thyme, rosemary, oregano, paprika, salt, and pepper. Toss it all together until the veggies are gleaming and every piece is coated in that irresistible herb-garlic mixture—this is what makes Garlic Herb Roasted Potatoes, Carrots, and Zucchini so outrageously fragrant!

Step 3: Start Roasting

Spread your seasoned potato and carrot combo in an even layer on a large baking sheet. Roasting at 425°F (220°C) means you’ll get golden-brown edges and deeply developed flavors. Pop the sheet pan in the oven and let those veggies work their magic for 20 minutes to give potatoes a head start on crispiness.

Step 4: Add Zucchini and Finish Roasting

Meanwhile, toss the zucchini slices with the remaining 1 tablespoon olive oil and a pinch of salt and pepper. After the potatoes and carrots have roasted for 20 minutes, remove the pan, scatter the zucchini over the top, and gently mix. This timing keeps zucchini tender but not overcooked. Slide the pan back into the oven for another 15 to 20 minutes, until everything is golden, fragrant, and fork-tender.

Step 5: Garnish and Serve

Once your tray of Garlic Herb Roasted Potatoes, Carrots, and Zucchini is done, sprinkle fresh chopped parsley on top if you like a burst of color and freshness. Serve up those beautiful veggies right away—you deserve all the oohs and aahs!

How to Serve Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garnishes

Finish your Garlic Herb Roasted Potatoes, Carrots, and Zucchini with a generous shower of fresh parsley or a sprinkle of extra dried herbs for extra flair. Sometimes I even add a squeeze of lemon juice or a dusting of grated Parmesan for an extra-special touch. Whatever you choose, garnishing makes the dish shine with color and brightens the flavors just before serving.

Side Dishes

This roasted veggie medley is super versatile so you can pair it with just about anything. It’s a match made in heaven with roasted chicken, baked salmon, or your favorite plant-based protein. Or, let these vegetables take center stage over a bed of quinoa, rice, or alongside a hearty grain salad. Whenever you serve Garlic Herb Roasted Potatoes, Carrots, and Zucchini, trust that it’ll steal the spotlight!

Creative Ways to Present

If you want to get creative, try piling your veggies high on a beautiful platter and scattering microgreens or edible flowers for a wow-factor. You could also serve them in individual ramekins for an elegant plated dinner, or mix leftovers into a brunch frittata. The possibilities with Garlic Herb Roasted Potatoes, Carrots, and Zucchini are just about endless—feel free to make them your own.

Make Ahead and Storage

Storing Leftovers

Any leftovers tuck away beautifully in an airtight container in the refrigerator for up to four days. The flavors continue to meld and stay vibrant, making Garlic Herb Roasted Potatoes, Carrots, and Zucchini a great make-ahead option for meal prep or quick lunches.

Freezing

While you can freeze this dish, keep in mind that the texture of the zucchini may soften further after thawing. For best results, freeze the roasted potatoes and carrots separately, and add freshly roasted or sautéed zucchini when reheating. This way, each component keeps its best texture and taste.

Reheating

To reheat, simply pop the veggies back onto a baking sheet and warm in a 400°F (205°C) oven for about 10 minutes, or until heated through and edges crisp up again. If you’re short on time, a quick zap in the microwave works too, but the oven method keeps everything tasting just-roasted.

FAQs

Can I use different vegetables in this recipe?

Absolutely! Garlic Herb Roasted Potatoes, Carrots, and Zucchini are endlessly adaptable—try adding red onions, bell peppers, or even squash for extra color and flavor. Just cut everything to similar sizes so they cook evenly.

How do I get the crispiest potatoes?

For ultra-crispy potatoes, preheat your baking sheet in the oven before adding the veggies. Also, make sure everything is in a single layer with a bit of space so the heat can work its magic!

Can I make Garlic Herb Roasted Potatoes, Carrots, and Zucchini ahead of time?

Definitely—you can roast the vegetables in advance and reheat them when needed. Just store them in the fridge and re-crisp in the oven before serving for the best results.

What herbs work best in this recipe?

The classic combination of thyme, rosemary, and oregano makes a wonderful herb blend, but feel free to swap in Italian seasoning, herbes de Provence, or even fresh dill if you want a twist on the traditional Garlic Herb Roasted Potatoes, Carrots, and Zucchini flavor profile.

Is this dish suitable for meal prepping?

Yes! Garlic Herb Roasted Potatoes, Carrots, and Zucchini hold up beautifully for a few days in the fridge, making them ideal for meal prepping. They add substance and color to grain bowls, salads, or any quick lunch throughout the week.

Final Thoughts

If you’re looking for an easy, crowd-pleasing side that’s as gorgeous as it is satisfying, I truly hope you give Garlic Herb Roasted Potatoes, Carrots, and Zucchini a try. With such simple ingredients and show-stopping flavors, it’s a dish you’ll want to share with everyone you love—starting today!

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

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4.6 from 4 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegan

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Description

A delicious and healthy recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This colorful dish is bursting with flavor and makes a perfect side for any meal.

Ingredients

Baby Potatoes:

1 lb halved,

Carrots:

3 large (peeled and sliced),

Zucchinis:

2 medium (sliced into half moons),

Olive Oil:

3 tbsp,

Garlic Cloves:

4 (minced),

Dried Thyme:

1 tsp,

Dried Rosemary:

1 tsp,

Dried Oregano:

1/2 tsp,

Paprika:

1/2 tsp,

Salt and Black Pepper:

to taste,

Fresh Parsley:

2 tbsp (optional for garnish)

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Instructions

Preheat oven: to 425°F (220°C).

In a large bowl, combine halved baby potatoes and sliced carrots. Drizzle with 2 tablespoons of olive oil, add garlic, thyme, rosemary, oregano, paprika, salt, and pepper. Toss until evenly coated. Spread onto a baking sheet in a single layer and roast for 20 minutes.

Prepare zucchini: Toss sliced zucchini with remaining 1 tablespoon of olive oil and a pinch of salt and pepper.

After 20 minutes, remove the baking sheet, add the zucchini to the pan, and gently stir everything together. Return to oven and roast for an additional 15–20 minutes or until vegetables are golden and tender. Remove from oven and garnish with fresh parsley before serving if desired.