Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 pound baby potatoes, halved; 3 medium carrots, sliced into sticks; 2 medium zucchini, sliced into half-moons; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 1/2 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons olive oil; 2 tablespoons fresh parsley, chopped (for garnish)

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If there’s one dish that always guarantees happy faces around my dinner table, it’s Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This colorful medley is a celebration of simple ingredients transformed by a generous toss of herbs and a good roast in the oven. The potatoes get delightfully crispy on the outside and fluffy inside, the carrots turn sweet and tender, and the zucchini soaks up all those garlicky, herby flavors. Whether you’re looking for a hearty vegetarian side or just want to jazz up your weeknight meals, these roasted veggies are a crowd-pleaser that brings warmth and vibrant flavor to any spread.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe - Recipe Image

Ingredients You’ll Need

This recipe leans on just a handful of everyday ingredients, each one playing a starring role in the finished dish. From the humble potato to the punchy herbs, every element brings its own unique taste, texture, and splash of color to these Garlic Herb Roasted Potatoes, Carrots, and Zucchini.

Baby potatoes (1 pound, halved): Tender and creamy, these roast up beautifully and provide a hearty base.
Carrots (3 medium, sliced into sticks): Their natural sweetness intensifies in the oven, balancing the savory flavors.
Zucchini (2 medium, sliced into half-moons): Adds a soft texture and soaks up all the delicious garlic and herbs.
Olive oil (3 tablespoons): Helps everything crisp up and infuses extra richness.
Garlic (4 cloves, minced): The aromatic backbone of the dish, giving it an irresistible depth.
Dried thyme (1 teaspoon): Lends a slightly minty, earthy flavor that pairs beautifully with roasted vegetables.
Dried rosemary (1 teaspoon): Offers a piney aroma and rustic taste, perfect for potatoes.
Dried oregano (1 teaspoon): Brings a hint of Mediterranean flair and a subtle peppery kick.
Paprika (1/2 teaspoon): Adds a gentle smokiness and gorgeous color.
Salt (1 teaspoon): Essential for bringing all the flavors to life.
Black pepper (1/2 teaspoon): Gives a gentle heat and rounds out the seasoning.
Fresh parsley (2 tablespoons, chopped, for garnish): A final flourish of freshness and color right before serving.

How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 425°F, which is the sweet spot for perfectly roasted veggies. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking—trust me, you’ll thank yourself later!

Step 2: Mix the Vegetables and Seasonings

In a spacious mixing bowl, toss together your halved baby potatoes, carrot sticks, and zucchini half-moons. Drizzle everything with olive oil, then add the minced garlic, dried thyme, rosemary, oregano, paprika, salt, and black pepper. Use your hands or a big spoon to toss until every piece is glistening and well-coated with those fragrant herbs and seasoning.

Step 3: Arrange and Roast

Spread the seasoned vegetables in a single layer on your prepared baking sheet. Try to keep everything nice and even so the pieces roast instead of steam. Pop the sheet into the oven and roast for 30 to 35 minutes, giving everything a gentle toss halfway through. You’ll know they’re ready when the potatoes are golden and crispy, and the carrots and zucchini are fork-tender.

Step 4: Finish and Serve

Once your Garlic Herb Roasted Potatoes, Carrots, and Zucchini are done, pull the pan from the oven and immediately sprinkle with fresh parsley. The vibrant green not only looks beautiful but brings a burst of freshness to each bite. Serve them hot and watch them disappear!

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

Garnishes

A shower of chopped fresh parsley is classic, but you can also add a squeeze of lemon juice or a sprinkle of grated parmesan for extra flair. If you love a little heat, try a pinch of red pepper flakes over the top just before serving.

Side Dishes

These Garlic Herb Roasted Potatoes, Carrots, and Zucchini shine alongside just about any main. They’re wonderful with roasted chicken, grilled fish, or a juicy steak. For a vegetarian spread, serve them next to a big bowl of herbed quinoa or a fresh green salad.

Creative Ways to Present

Try serving the vegetables on a beautiful platter, layered by color for a stunning centerpiece. Or, scoop them into individual bowls for a cozy, rustic vibe. For a fun twist, pile them onto warm pita with a dollop of yogurt sauce for a Mediterranean-inspired veggie wrap.

Make Ahead and Storage

Storing Leftovers

If you have any Garlic Herb Roasted Potatoes, Carrots, and Zucchini left over, let them cool completely before transferring to an airtight container. They’ll keep well in the fridge for up to 4 days, making them perfect for meal prep or quick lunches.

Freezing

While these veggies are best enjoyed fresh, you can freeze leftovers if needed. Spread them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They’ll keep for about a month, though the texture of the zucchini may soften a bit after thawing.

Reheating

For best results, reheat Garlic Herb Roasted Potatoes, Carrots, and Zucchini in a 400°F oven for 8 to 10 minutes, which will help revive their crisp edges. You can also warm them in a skillet over medium heat. The microwave works in a pinch, but the vegetables may lose some of their lovely texture.

FAQs

Can I use different vegetables?

Absolutely! This recipe is super flexible. Try swapping in bell peppers, yellow squash, or even sweet potatoes. Just be sure to cut all your veggies to similar sizes so they roast evenly.

What if I don’t have fresh parsley?

No worries—dried parsley works in a pinch, or you can leave it out. For a different finish, try fresh basil or chives if you have them on hand.

How do I keep the vegetables from getting soggy?

Make sure to spread the veggies in a single layer on the baking sheet and avoid overcrowding. This allows them to roast and caramelize instead of steaming.

Can I make this dish vegan and gluten-free?

This recipe is naturally vegetarian, vegan, gluten-free, and nut-free! Just be sure to double-check your spices if you have allergies or dietary restrictions.

How do I double the recipe for a crowd?

Simply double all the ingredients and use two baking sheets. Roast them side by side, rotating halfway through for even cooking. It’s a great way to feed a hungry group!

Final Thoughts

I hope you give Garlic Herb Roasted Potatoes, Carrots, and Zucchini a spot in your regular rotation. It’s the kind of dish that’s as easy as it is delicious, and it always brings a little extra sunshine to any meal. Enjoy every bite!

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a deliciously simple and healthy side dish perfect for any meal. Featuring tender baby potatoes, sweet carrots, and zucchini all tossed in a fragrant blend of garlic and Mediterranean herbs, then roasted to golden perfection. It’s a vibrant and wholesome option that pairs beautifully with chicken, fish, or beef dinners.

Ingredients

Scale

Vegetables

1 pound baby potatoes, halved
3 medium carrots, sliced into sticks
2 medium zucchini, sliced into half-moons

Herbs and Spices

4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Other Ingredients

3 tablespoons olive oil
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
Prepare Vegetables: In a large mixing bowl, combine the halved baby potatoes, carrot sticks, and zucchini half-moons to create a colorful vegetable medley.
Season Vegetables: Add olive oil, minced garlic, dried thyme, rosemary, oregano, paprika, salt, and black pepper to the bowl. Toss everything together until the vegetables are evenly coated with the seasoning and oil.
Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet to ensure even roasting and caramelization.
Roast: Place the baking sheet in the oven and roast the vegetables for 30–35 minutes. Halfway through cooking, toss the vegetables gently to promote even browning and tenderness.
Finish and Serve: Once the potatoes are golden and vegetables are tender, remove the baking sheet from the oven. Sprinkle chopped fresh parsley over the roasted vegetables for a fresh burst of flavor and serve warm.