Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb baby potatoes, halved or quartered; 3 large carrots, peeled and cut into sticks or coins; 2 medium zucchini, cut into half-moons; 3 tablespoons olive oil, divided; 3 cloves garlic, minced (or 1 teaspoon garlic powder); 1 teaspoon dried parsley or 1 tablespoon fresh; 1 teaspoon dried rosemary or 1 tablespoon fresh; 1 teaspoon dried thyme or 1 tablespoon fresh; Salt and freshly ground black pepper, to taste; Optional: fresh lemon juice or grated Parmesan for garnish

A vibrant and flavorful mix of seasonal veggies roasted until tender with aromatic garlic, herbs, and olive oil—a colorful, fuss-free side dish that complements any meal.

Why You’ll Love This Recipe

I appreciate how simple yet satisfying this dish is—it brings together earthy potatoes, sweet carrots, and delicate zucchini in one pan with minimal effort. The garlic and herbs infuse every bite, and roasting concentrates their natural flavors. It’s versatile, colorful, and perfect for everyday dinners or entertaining without extra work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

baby potatoes, halved or quartered
carrots, peeled and cut into sticks or coins
zucchini, cut into half‑moons
olive oil
garlic, minced (or garlic powder)
dried or fresh parsley
dried or fresh rosemary
dried or fresh thyme
salt and freshly ground black pepper
optional: a squeeze of fresh lemon juice or grated Parmesan garnish

Directions

I preheat the oven to 425 °F (220 °C) and line a large baking sheet with parchment paper.
I place the potatoes and carrots in one bowl and the zucchini in another (zucchini cooks faster).
I toss the potato‑carrot mix with olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper until each piece is evenly coated.
I spread that mixture on one side of the baking sheet and roast for about 15–20 minutes.
I meanwhile toss the zucchini with a bit of olive oil, garlic, salt, and pepper.
After the potatoes and carrots start to brown, I add the zucchini to the other half of the baking sheet.
I roast everything together for an additional 10–15 minutes until all veggies are tender and golden, tossing them halfway through for even browning.
I remove the pan from the oven and, if desired, squeeze fresh lemon over the veggies or sprinkle grated Parmesan.
I transfer to a serving dish and dig in!

Servings and timing

Serves 4–6 as a side dish.
Prep time: 10 minutes
Cook time: 25–35 minutes (depending on your oven and how crisp you like the veggies)
Total time: approximately 35–45 minutes

Variations

Mediterranean twist: I add halved cherry tomatoes and olives in the last 5 minutes, then sprinkle with crumbled feta.
Spicy kick: I toss the veggies with a pinch of crushed red pepper flakes or smoked paprika.
Herb swap: I use fresh dill or oregano instead of parsley and rosemary.
Vegan “cheesy”: I sprinkle nutritional yeast over the veggies after roasting for a savory cheese flavor.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm in a 375 °F (190 °C) oven for about 10 minutes, tossing halfway through to ensure they crisp up again. They also reheat well in an air fryer at 350 °F (175 °C) for 4–5 minutes.

FAQs

How do I ensure even cooking among different vegetables?

I separate the potatoes and carrots from the zucchini at first because they need longer to soften. Adding zucchini later prevents it from turning mushy.

Can I roast frozen vegetables instead of fresh?

I don’t recommend it here—fresh veggies roast better. If using frozen, I thaw and pat them dry first, but results may still be softer and less caramelized.

What herbs work best?

I like rosemary, thyme, and parsley, but oregano, basil, or tarragon (fresh) also work wonderfully for different flavor profiles.

Can this be made ahead?

Absolutely. I roast it ahead, cool completely, and reheat in the oven or air fryer before serving. Roasted flavors actually deepen overnight.

What if I want crispy edges?

I make sure the veggies are well-dried after washing, give them enough space on the pan, and roast at a high temperature—425 °F helps them caramelize and crisp.

Conclusion

These garlic herb roasted potatoes, carrots, and zucchini are one of my favorite easy veggie sides—they’re colorful, flavorful, and adaptable to many meals and tastes. With minimal effort, I can bring something nutritious and delicious to the table that everyone enjoys.