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How to Make Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini

  • Total Time: 45 minutes
  • Yield: 4 1x

Description

Garlic Herb Roasted Potatoes Carrots and Zucchini is a vibrant, flavorful side dish featuring tender roasted vegetables coated in fragrant garlic and aromatic herbs.

This satisfying, wholesome recipe delivers an easy way to elevate any meal with earthy potatoes, sweet carrots, and mild zucchini. The simple preparation and hands-off roasting method make this a perfect addition for weeknight dinners or holiday spreads.

The medley of colors and textures creates a visually stunning dish that pairs well with a wide range of main courses, from roasted meats to vegetarian entrees. Ideal for both casual gatherings and special occasions, these oven-roasted vegetables provide a healthy, fiber-rich complement that’s delicious and easy to customize with your favorite herbs.

Ingredients

Scale
  • 1 pound baby potatoes, halved
  • 2 large carrots, peeled and sliced into 1/2-inch pieces
  • 2 medium zucchinis, sliced into 1/2-inch rounds
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian herbs (or a mix of thyme, rosemary, and oregano)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine potatoes, carrots, and zucchini.
  3. Drizzle olive oil over vegetables. Add minced garlic, dried herbs, salt, and black pepper.
  4. Toss vegetables thoroughly to ensure even coating with oil and seasoning.
  5. Spread vegetables in a single layer on the prepared baking sheet.
  6. Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until vegetables are tender and lightly browned.
  7. Remove from oven. Sprinkle with fresh parsley before serving, if desired.

Notes

Substitute sweet potatoes for regular potatoes, or add bell peppers for extra color. Use dried or fresh herbs, adjusting quantities as desired. Make ahead by chopping vegetables up to 24 hours in advance; store in an airtight container in the fridge. Store leftovers in a sealed container for up to 3 days and reheat in the oven. If veggies don’t brown, increase oven temperature or use a convection setting. Cut veggies evenly for uniform roasting. If using different vegetables, adjust cooking times accordingly.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Garlic Herb Roasted Potatoes Carrots and Zucchini

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