Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

Garlic Herb Roasted Potatoes Carrots and Zucchini is a colorful, tasty dish with tender roasted vegetables and a fragrant garlic-herb seasoning. It’s perfect as a side for dinner or a healthy addition to any meal. I made this for a family dinner, and everyone loved the crispy potatoes and savory flavors! This recipe takes about 45 minutes and uses one pan for easy cleanup. Let’s make this delicious veggie dish together!

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

This recipe is simple, ready in about 45 minutes, and packed with fresh, savory flavors. The roasted vegetables are crispy outside and tender inside, making it a crowd-pleaser. You only need one baking sheet, so cleanup is quick. It’s great for weeknight dinners, holiday meals, or meal prep. I love how it pairs with almost any main dish! You can swap veggies or herbs to make it your own.

Ingredients for Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

For the Roasted Vegetables:

• 1 lb baby potatoes (Yukon Gold or red), halved
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium zucchini, cut into 1-inch half-moons
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp salt
• ¼ tsp black pepper

For Garnish (Optional):

• 2 tbsp chopped fresh parsley
• ¼ cup grated Parmesan cheese
• Lemon wedges

Substitutions: Use sweet potatoes or russet potatoes instead of baby potatoes. Swap zucchini for yellow squash or green beans. Replace dried herbs with fresh (1 tbsp each, chopped). Use vegan Parmesan or skip cheese for a vegan option.

Equipment Needed

• Large baking sheet
• Parchment paper (optional)
• Large mixing bowl
• Knife
• Cutting board
• Measuring spoons
• Spatula

These are common kitchen tools you likely have. A baking sheet makes roasting the vegetables simple.

How to Make Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

Preheat and Prep

Preheat oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Cut potatoes, carrots, and zucchini as directed and place in a large mixing bowl.

Season the Vegetables

Add olive oil, minced garlic, thyme, rosemary, salt, and pepper to the bowl. Toss vegetables to coat evenly with the seasoning and oil.

Roast the Vegetables

Spread vegetables in a single layer on the baking sheet, ensuring they don’t overlap. Roast for 25-30 minutes, flipping halfway, until potatoes are golden and carrots are tender.

Check and Finish Roasting

Check vegetables for doneness; if not crispy, roast for an additional 5-10 minutes. Remove from oven when golden and tender.

Garnish and Serve

Transfer vegetables to a serving dish and sprinkle with parsley and Parmesan cheese, if using. Serve hot with lemon wedges for a fresh, tangy touch.

Tips for a Great Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

Cut vegetables into similar sizes for even cooking; I cut mine unevenly once, and some pieces were undercooked. Spread veggies out on the baking sheet to avoid steaming. Use fresh garlic for the best flavor; pre-minced can be less bold. Flip halfway through roasting for even crispiness. I added extra rosemary for a stronger herb taste, and it was a hit. Serve right away to enjoy the crispy texture.

Pro Tip: Boost the Flavor

Add ¼ tsp smoked paprika or red pepper flakes with the seasonings for a smoky or spicy kick. I tried paprika, and it gave the veggies a warm depth.

Variations and Substitutions

Add 1 cup of chopped bell peppers or mushrooms for extra variety; I tried bell peppers, and they added color. Swap rosemary for oregano or basil for a different herb flavor. Use sweet potatoes for a sweeter, heartier dish. Add a drizzle of balsamic vinegar before roasting for a tangy twist.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 400°F for 5-7 minutes to restore crispiness.

Can You Freeze Garlic Herb Roasted Potatoes Carrots and Zucchini?

Yes, freeze in a freezer-safe container for up to 2 months; texture may soften slightly. Thaw in the fridge overnight and reheat in the oven to crisp up.

FAQs About Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

Here are answers to common questions about this dish.

1. Can I use regular potatoes instead of baby potatoes?
   Yes, cut them into 1-inch chunks for even roasting. I used russet potatoes, and they worked well.
2. What if I don’t have fresh herbs?
   Use dried parsley (1 tsp) or skip the garnish; the dish is still flavorful. I used dried once, and it was fine.
3. Can I make this ahead?
   Prep and season veggies a day ahead; store in the fridge and roast before serving. I prepped ahead for a holiday meal, and it saved time.
4. Why are my vegetables soggy?
   Overcrowding or too much oil can cause this; spread them out and use just enough oil. I spaced mine out, and they crisped perfectly.

How to Serve Garlic Herb Roasted Potatoes Carrots and Zucchini

Serve hot as a side with grilled chicken, steak, or fish, or pair with a salad for a light meal. Enjoy with iced tea or a light white wine for a complete dinner.

Nutrition Info for Garlic Herb Roasted Potatoes Carrots and Zucchini

Per serving (about 1 cup, 6 servings):

• Calories: 180 kcal
• Protein: 3g
• Carbohydrates: 22g
• Fiber: 4g
• Sugars: 4g
• Fat: 9g
• Saturated Fat: 1.5g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe is a healthy, flavorful side perfect for any dinner. Its crispy veggies and savory herbs make it a family favorite. Share your favorite add-in for this dish in the comments below!