Garlic Herb Roasted Potatoes, Carrots, and Zucchini
There’s nothing like a tray of perfectly roasted vegetables, packed with golden crispy edges and infused with garlic and fresh herbs. This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is one of those side dishes that goes with everything—from grilled chicken to steak, or even on its own as a delicious veggie medley. The natural sweetness of carrots, the buttery tenderness of zucchini, and the crispy, flavorful potatoes come together beautifully, all coated in a garlicky herb-infused olive oil. Trust me, this one’s a keeper!
Why You’ll Love Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Incredibly Flavorful The combination of garlic, herbs, and roasted goodness is unbeatable.
Crispy & Tender The perfect balance of textures—crispy potatoes and tender carrots with soft zucchini.
Super Easy to Make Toss everything on a sheet pan and let the oven do the work!
Healthy & Nutritious A wholesome, nutrient-packed side dish.
Pairs with Anything This dish complements everything from roasted meats to plant-based meals.
Ingredients
Ingredients in Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Baby Potatoes These roast beautifully, turning crispy on the outside and soft on the inside.
Carrots Naturally sweet and caramelized when roasted.
Zucchini Adds a soft, fresh contrast to the heartier vegetables.
Olive Oil Helps achieve that golden, crispy texture.
Garlic Because everything is better with a garlicky kick.
Italian Seasoning A perfect blend of dried herbs for deep, savory flavor.
Paprika Adds a mild smokiness and color.
Salt & Black Pepper Enhances all the flavors.
Fresh Parsley For a pop of freshness at the end.
Instructions
Preheat Your Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Vegetables Wash and cut the potatoes, carrots, and zucchini into evenly sized pieces to ensure even roasting.
Season Everything In a large bowl, toss the veggies with olive oil, garlic, Italian seasoning, paprika, salt, and black pepper. Mix well so everything is coated evenly.
Spread on a Baking Sheet Arrange the vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd them, or they won’t crisp up properly.
Roast to Perfection Bake for 30-35 minutes, flipping halfway through, until the potatoes are crispy and the carrots are tender.
Add Fresh Herbs & Serve Remove from the oven, sprinkle with fresh parsley, and serve warm.
Nutrition Facts
Servings 4
Calories per serving Approx. 180 kcal
Preparation Time
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
How to Serve Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- As a side dish for grilled chicken, steak, or salmon.
- Tossed with quinoa or rice for a hearty vegetarian meal.
- Topped with feta cheese and a squeeze of lemon for a Mediterranean twist.
- With eggs for a breakfast hash-style meal.
Additional Tips
- Don’t skip flipping halfway for even crispiness.
- Use a hot oven—400°F (200°C) is perfect for roasting.
- Zucchini cooks faster, so cut it into thicker pieces than the potatoes and carrots.
- Sprinkle with Parmesan cheese before serving for extra flavor.
FAQ’s
1. Can I use different vegetables?
Yes! Try adding bell peppers, onions, or Brussels sprouts.
2. How do I make them extra crispy?
Make sure the veggies are in a single layer and not overcrowded.
3. Can I prep this ahead of time?
Absolutely! Chop everything in advance and store it in the fridge until ready to roast.
4. Can I use dried herbs instead of fresh ones?
Yes! Dried herbs work great in roasting—just use half the amount.
5. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days.
6. Can I reheat roasted vegetables?
Yes! Reheat in the oven at 375°F (190°C) for 10 minutes to keep them crispy.
7. Can I make this in an air fryer?
Yes! Air fry at 375°F (190°C) for 15-18 minutes, shaking the basket halfway.
8. What oil is best for roasting?
Olive oil is classic, but you can use avocado oil for a higher smoke point.
9. How do I prevent the zucchini from getting soggy?
Roast the potatoes and carrots first, then add the zucchini in the last 15 minutes.
10. Can I add cheese?
Yes! Sprinkle with Parmesan or crumbled feta for extra flavor.
Conclusion
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini is the ultimate easy, healthy, and flavorful side dish that works for any meal. With its crispy edges, tender insides, and garlicky herb goodness, it’s bound to become a staple in your kitchen. Try it once, and you’ll be making it on repeat!
PrintGarlic Herb Roasted Potatoes, Carrots, and Zucchini
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a delicious and easy side dish packed with flavor. Tossed with olive oil, garlic, and a blend of herbs, these roasted vegetables turn out perfectly tender and slightly crispy. A great addition to any meal!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
• 3 medium potatoes, diced
• 2 large carrots, sliced
• 2 medium zucchini, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons grated Parmesan cheese (optional)
• Fresh parsley for garnish
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine potatoes, carrots, and zucchini.
3. Drizzle with olive oil and toss to coat evenly.
4. Add minced garlic, oregano, thyme, rosemary, salt, black pepper, paprika, and red pepper flakes. Mix well.
5. Spread the vegetables evenly on the prepared baking sheet in a single layer.
6. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy.
7. Remove from the oven and sprinkle with grated Parmesan cheese, if using.
8. Garnish with fresh parsley and serve warm. Enjoy!
Notes
• For extra crispiness, broil the vegetables for the last 2–3 minutes of roasting.
• Feel free to swap zucchini with bell peppers or green beans for variety.
• Make it vegan by omitting the Parmesan cheese.
• Serve as a side dish with grilled chicken, steak, or fish.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g4g
- Protein: 3g
- Cholesterol: 0mg
