Name: Garlic Herb Roasted Potatoes Carrots and Zucchini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups baby potatoes; 2 large carrots; 2 medium zucchini; 3 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley, chopped (optional)

There’s something deeply satisfying about a tray of colorful, perfectly roasted vegetables straight from the oven. This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish isn’t just pretty to look at – it’s packed with flavor, easy to prepare, and makes a versatile side for just about any meal. The combination of crispy golden potatoes, sweet carrots, and tender zucchini tossed in a garlicky herb blend is rustic comfort at its best.

Whether you’re looking to round out a cozy dinner or prep something hearty yet healthy for the week, this trio of vegetables works like magic together. The garlic and herbs infuse the vegetables with aromatic depth, and roasting them brings out their natural sweetness and rich texture.

Why You’ll Love This Garlic Herb Roasted Potatoes Carrots and Zucchini

This is the kind of dish that brings people back for seconds without even realizing it. It’s naturally gluten-free, full of nutrients, and it comes together with minimal prep and cleanup. Roasting locks in the flavor while creating caramelized edges that elevate even the humblest vegetables. Plus, it pairs effortlessly with proteins or can be tossed into salads, bowls, or wraps.

Can I Use Other Vegetables in This Recipe?

Absolutely! This recipe is forgiving and adaptable. You can swap in vegetables like bell peppers, mushrooms, or even brussels sprouts. Just be sure to adjust roasting times depending on the moisture and density of your add-ins to ensure everything cooks evenly and gets that beautiful roasted finish.

Ingredients for the Garlic Herb Roasted Potatoes Carrots and Zucchini

The heart of this recipe lies in simple, fresh ingredients. The key is to cut the vegetables uniformly so they roast evenly. You don’t need anything fancy, just a handful of pantry staples and garden vegetables.

Baby potatoes
Carrots
Zucchini
Garlic
Olive oil
Dried thyme
Dried rosemary
Salt
Black pepper
Fresh parsley (optional)

These ingredients work in harmony. The baby potatoes crisp beautifully while remaining fluffy inside. Carrots bring sweetness and sturdiness. Zucchini balances the texture with its lightness. Garlic and olive oil are the flavor base, and the herbs round it out with woodsy, savory notes.

Garlic Herb Roasted Potatoes Carrots and Zucchini (1)

How To Make the Garlic Herb Roasted Potatoes Carrots and Zucchini

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Chop Vegetables

Cut the baby potatoes in halves or quarters, depending on their size. Peel and slice the carrots into thick sticks. Slice the zucchini into half-moons. Aim for uniform sizes to ensure even roasting.

Step 3: Mix with Flavor

In a large bowl, combine the chopped vegetables. Add minced garlic, olive oil, dried thyme, dried rosemary, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Step 4: Roast to Perfection

Spread the mixture in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, flipping halfway through, until the vegetables are golden brown and tender.

Step 5: Finish and Serve

Garnish with chopped fresh parsley if desired, and serve immediately while warm.

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

This recipe yields enough for about 4 to 6 servings, depending on whether you’re using it as a side or a main component of a bowl. Serve it fresh from the oven as a cozy side dish, or let it cool and use it in meal prep throughout the week.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or a skillet to restore crispness. Avoid microwaving if you want to maintain the texture.

What to Serve With Garlic Herb Roasted Potatoes Carrots and Zucchini?

Grilled Lemon Chicken

The brightness of lemon and the smokiness from the grill balance the savory notes of the roasted veggies.

Garlic Butter Salmon

Flaky, buttery salmon is a perfect match, especially when you keep the garlic theme going.

Balsamic Glazed Tofu

For a vegetarian pairing, tofu with a tangy glaze adds depth and complements the roasted sweetness.

Herb-Crusted Pork Chops

The juicy pork and herby crust mirror the dish’s earthy undertones.

Simple Quinoa Pilaf

A fluffy quinoa base adds protein and makes this a complete meal.

Creamy Hummus and Flatbread

Use the veggies as dippers or sandwich fillers for a Mediterranean spin.

Spicy Black Bean Burgers

The hearty texture and bold spices contrast beautifully with the mellow roast.

Egg and Veggie Breakfast Bowl

Top leftovers with a fried egg for a nourishing breakfast twist.

Want More Vegetable Side Dish Ideas?

If you’re hooked on the comfort of roasted vegetables, check out these other flavorful recipes:

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

Did you add red pepper flakes for a kick? Swap out rosemary for oregano? Let me know how yours turned out in the comments. I love seeing your tweaks and serving ideas.

Explore beautifully curated health-boosting recipes and comfort classics over on Zoe Recipes on Pinterest and discover your next favorite dish.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is one of those back-pocket recipes that never fails. It’s flexible, flavorful, and satisfying whether you’re cooking for family or meal-prepping for the week. Keep it simple, keep it fresh, and enjoy every bite.