Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound baby potatoes, halved or quartered; 3 medium carrots, peeled and cut into ½-inch sticks or rounds; 2 medium zucchini, cut into thick half-moons; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 ½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon dried Italian herbs (or 1 tablespoon fresh chopped); 1 tablespoon fresh parsley, chopped (plus more for garnish); 1 teaspoon fresh thyme leaves (optional)

Get ready to fall in love with the irresistible magic of Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This colorful medley is absolutely dreamy-each bite is golden, crispy-edged, and bursting with aromatic garlic and fresh herbs.

What really makes this recipe a must-try? It's hands-off, incredibly simple, and yet delivers showstopping flavor every time. The veggies caramelize to perfection in the oven, giving you that irresistible roasted goodness with minimal fuss.

Whether you're planning a cozy family dinner, jazzing up your meal prep, or impressing guests at a holiday table, this dish rises to the occasion! It's been my secret for wowing even picky eaters.

Platter of Garlic Herb Roasted Potatoes, Carrots, and Zucchini, garnished with parsley

Why You'll Love This Recipe

So easy, just chop, toss, and roast-no fancy steps or equipment
Packed with flavor thanks to a generous blend of garlic, herbs, and olive oil
Perfect for meal prep, potlucks, or weeknight dinners
Naturally gluten-free, vegetarian, and loaded with nutrients

Key Ingredients for Garlic Herb Roasted Potatoes, Carrots, and Zucchini

See recipe card below for full list of measurements, ingredients, and instructions.

Baby Potatoes

Baby potatoes serve as the hearty base for this dish, roasting up creamy inside with beautiful, crispy edges. For the best results, use thin-skinned varieties like Yukon Gold or red potatoes, cut into even, bite-sized pieces for uniform cooking. If you only have larger potatoes on hand, simply chop them down to size. Feel free to swap in sweet potatoes for a subtly sweeter twist.

Carrots

Carrots bring natural sweetness and a pop of vibrant color. Slice them into evenly sized sticks or rounds-about half an inch thick is perfect. Heirloom or rainbow carrots look especially beautiful, but regular orange carrots work great. If you want to save time, use pre-cut baby carrots, though they may cook a bit faster.

Zucchini

Zucchini adds moisture and a soft, tender bite that perfectly balances the crispier veggies. Cut zucchini into half-moons or thick rounds so they hold their shape during roasting. You can substitute yellow squash, or even eggplant, though roasting times may vary slightly.

Fresh Garlic

Nothing beats freshly minced garlic for infusing this dish with its signature savory aroma and flavor. If you're in a rush, garlic powder can substitute-use about 1 teaspoon for every 2 cloves. Roasted garlic fans can add even more for an extra punch.

Fresh Herbs

A medley of fresh herbs-like parsley, thyme, and rosemary-bring a fragrant, earthy brightness. Use whatever herbs you have on hand, but fresh definitely shines here. If you only have dried herbs, reduce the amount by half, as they're more concentrated in flavor.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini cooking process

Instructions for Garlic Herb Roasted Potatoes, Carrots, and Zucchini

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Start by setting your oven to 425°F (218°C). A hot oven is essential to getting those veggies perfectly caramelized around the edges.

Prep the Vegetables

While the oven heats, chop your potatoes, carrots, and zucchini into similar-sized pieces. This ensures even roasting. Place them in a large mixing bowl for easy seasoning.

Toss with Garlic, Herbs, and Oil

Drizzle the olive oil over the veggies, then sprinkle in the minced garlic, salt, pepper, Italian herbs, fresh parsley, and thyme (if using). Toss well, making sure every piece gets nice and coated. Don't be shy about using your hands for even distribution!

Arrange on Baking Sheet

Spread the vegetables in an even, single layer on a large rimmed baking sheet. Be careful not to overcrowd; use two pans if needed for maximum crispiness.

Roast Until Golden and Tender

Pop the pan into the preheated oven. Roast for 30 to 35 minutes, tossing halfway, until the potatoes are crisp and golden, the carrots are tender, and the zucchini is lightly browned. You'll know it's done when you can easily pierce the potatoes and carrots with a fork.

Garnish and Serve

Remove from the oven and sprinkle with extra fresh parsley for a burst of color and freshness. Serve hot and enjoy!

Recipe Variations

Make It Vegan-Friendly

This recipe is already naturally vegan, but you can add an extra hit of plant-based flavor with a sprinkle of nutritional yeast or a squeeze of fresh lemon juice at the end for brightness.

Switch Up the Vegetables

Try adding bell peppers, red onions, or even cauliflower to the mix. Any hearty vegetable that roasts well can take a spin in this flavorful herb and garlic blend.

Spice Lovers' Version

If you like a bit of heat, toss in ½ teaspoon crushed red pepper flakes or a pinch of cayenne along with the other seasonings.

Herby Cheese Finish

Right after roasting, sprinkle the hot veggies with grated Parmesan or crumbled feta cheese for a salty, creamy finish (note: this will no longer be dairy-free).

Lower-Carb Option

Want to reduce the carbs? Swap out half the potatoes for extra zucchini, cauliflower, or broccoli florets.

Serving Suggestions

This dish pairs perfectly alongside roast chicken, grilled steak, or baked fish for a hearty dinner. You can also make it the star of a vegetarian meal by serving with quinoa, couscous, or a simple green salad. For a pretty presentation, garnish with extra fresh parsley or a drizzle of good olive oil just before serving.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, spread the vegetables on a baking sheet and warm in a 400°F oven for 8 to 10 minutes until heated through and slightly crispy again. You can also microwave in 30-second bursts, but the oven helps restore that roasted texture. Freezing is not recommended, as the zucchini may get watery upon thawing.

Frequently Asked Questions About Garlic Herb Roasted Potatoes, Carrots, and Zucchini (FAQ)

Q: Can I make this ahead of time?

A: Absolutely! Chop the vegetables and toss them with oil and seasonings up to a day ahead. Store covered in the refrigerator and roast just before serving for best texture.

Q: Can I use other herbs or spices?

A: Yes! Feel free to experiment with your favorite herbs such as sage, oregano, or basil. Paprika adds a subtle smoky flavor, too.

Q: My vegetables got soggy—what happened?

A: Overcrowding the pan can trap steam, making veggies less crispy. Always use a large baking sheet and spread everything in a single layer for the best roasted results.

When you need a vibrant, foolproof side dish that shines at any table, Garlic Herb Roasted Potatoes, Carrots, and Zucchini delivers every time. I hope you'll give this recipe a try-don't forget to leave a comment or star rating to share your delicious results!