Garlic Herb Roasted Potatoes Carrots Zucchini Recipe

Garlic Herb Roasted Potatoes Carrots Zucchini Recipe delivers crunchy-edged potatoes, sweet caramelized carrots, and tender zucchini coated in garlicky olive oil and fresh herbs. It suits busy cooks, meal preppers, and veggie fans, and it lands on the table in about 50 minutes.

Easy Garlic Herb Roasted Potatoes Carrots Zucchini Recipe

This Garlic Herb Roasted Potatoes Carrots Zucchini Recipe staggers the roast time so potatoes and carrots crisp up before zucchini joins the party. High heat browns the edges while garlic, rosemary, and thyme punch up flavor. A hit of lemon at the end brightens everything.

You can lean on pantry helpers like Italian seasoning and jarred garlic and still get bold results. One sheet pan keeps cleanup simple. The method scales easily and works with almost any main.

Ingredients You’ll Need

• Baby potatoes, 1.5 lb, halved (or Yukon Golds cut into 3/4-inch cubes; pre-washed potatoes save time)
• Carrots, 4 medium, peeled and sliced into 1/2-inch coins (or use bagged carrot coins; baby carrots halved lengthwise work too)
• Zucchini, 2 medium, cut into 3/4-inch half-moons
• Garlic, 4–5 cloves, minced (or 1.5 tsp garlic powder; jarred minced garlic works)
• Extra-virgin olive oil, 3 tbsp (avocado oil also works for high heat)
• Fresh rosemary, 1 tbsp finely chopped (or 1 tsp dried)
• Fresh thyme, 1 tbsp leaves (or 1 tsp dried; Italian seasoning, 1.5 tsp, works in a pinch)
• Kosher salt, 1.25–1.5 tsp, to taste
• Black pepper, 1 tsp, freshly ground
• Lemon, 1, zested and wedged (zest for the pan, wedges for serving; optional but punchy)
• Crushed red pepper flakes, 1/4 tsp (optional heat)
• Parmesan, 1/4 cup finely grated for serving (optional; for dairy-free use 2 tbsp nutritional yeast)
• Fresh parsley, 2 tbsp chopped, for garnish (optional)
• Smoked paprika, 1/2 tsp (optional for a cozy note)

Equipment:

• Large rimmed sheet pan (13×18) or two smaller pans for better browning
• Parchment paper (optional; skip for max crisp)
• Large mixing bowl and spatula
• Chef’s knife and cutting board
• Microplane or zester (optional)

How to Make Garlic Herb Roasted Potatoes Carrots Zucchini

• Prep: 15 minutes
• Cook: 35–40 minutes
• Total: 50–55 minutes

1. Heat the oven to 425°F (218°C). Place the empty sheet pan inside to preheat for extra sizzle.
2. Toss potatoes and carrots with 2 tbsp oil, half the salt and pepper, rosemary, and thyme. Spread them on the hot pan in a single layer, cut sides down when possible.
3. Roast for 20 minutes. Stir once if your oven runs hot on one side.
4. While they roast, toss zucchini with remaining 1 tbsp oil, remaining salt and pepper, minced garlic, and red pepper flakes if using.
5. Add zucchini to the pan. Stir everything, then spread back into one layer. Roast 12–15 minutes more until potatoes and carrots turn deep golden and zucchini turns tender with browned spots.
6. Zest the lemon over the pan. Squeeze a wedge or two across the vegetables and toss. Taste and adjust salt, pepper, or lemon.
7. Finish with parsley and Parmesan (or nutritional yeast) if you like. Serve hot while the edges stay crisp.

Tips & Mistakes to Avoid

• Cut for even cooking: Keep potatoes around 3/4-inch and match carrot thickness; make zucchini slightly larger so it doesn’t overcook.
• Preheat the pan: A hot sheet pan jump-starts browning.
• Don’t crowd: Use two pans if the vegetables look jammed; space equals crisp.
• Add zucchini later: Sturdy veg go in first so zucchini stays tender, not soggy.
• Dry the veg: Pat any washed vegetables dry before tossing with oil to boost browning.
• Season in layers: Salt early and adjust at the end after the lemon.
• Skip parchment for max crisp: Roast straight on the metal if you want serious browning.
• Watch the last minutes: Garlic can burn; toss near the end if your oven runs hot.

Variations To Try

• Gluten-free: The base recipe stays naturally gluten-free.
• Vegan: Use olive oil and finish with nutritional yeast instead of Parmesan.
• Herby swaps: Use dill with lemon for a brisk finish, or basil and oregano for an Italian vibe.
• Spice it up: Add 1 tsp harissa powder, za’atar, or Cajun seasoning.
• Add-ins: Toss in red onion wedges or bell pepper strips with the zucchini; add halved cherry tomatoes in the final 8 minutes.
• Protein boost: Add drained chickpeas in the last 12 minutes for crispy edges.

How to Serve Garlic Herb Roasted Potatoes Carrots Zucchini

Serve alongside roast chicken, salmon, steak, or veggie burgers. Fold leftovers into breakfast with fried eggs, or pile over quinoa with a dollop of pesto or tzatziki. A sprinkle of feta or a drizzle of balsamic glaze makes it pop.

Make-Ahead and Storage

• Make-ahead: Chop vegetables up to 24 hours in advance and store them separately; pat them dry before roasting.
• Fridge: Store leftovers in a sealed container for up to 4 days.
• Freezer: Freeze on a sheet pan, then move to a bag for up to 2 months; zucchini softens after thawing but still tastes great in hashes or bowls.
• Reheat: Use a 425°F oven or 400°F air fryer until hot and crisp (10–15 minutes from fridge; 20–25 from frozen). A quick squeeze of lemon wakes it up.

Nutrition Information

Calories: ~270 per serving (1 of 4). Mostly complex carbs from potatoes and carrots, with fiber from veggies and herbs. Fat comes primarily from olive oil; adjust oil to lower calories. Protein sits modestly around 4–6 g per serving.

Adaly Kandice

Garlic Herb Roasted Potatoes Carrots Zucchini

A flavorful medley of potatoes, carrots, and zucchini roasted with garlic and herbs, making an easy and delicious side dish.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Ingredients

  

• 2 cups baby potatoes, halved
• 2 cups carrots, sliced into 1/2-inch pieces
• 2 cups zucchini, sliced into half-moons
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

 

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine potatoes, carrots, and zucchini.
3. Add olive oil, minced garlic, thyme, rosemary, oregano, salt, and black pepper. Toss well to coat vegetables evenly.
4. Spread the vegetables in a single layer on a large baking sheet.
5. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
6. Remove from the oven and sprinkle with fresh parsley if desired before serving.

Notes

For even roasting, cut the vegetables into similar-sized pieces. You can add other root vegetables if desired. Serve with your favorite protein, or enjoy as a vegetarian main dish.