Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant, rustic side dish that brings together earthy potatoes, sweet carrots, and tender zucchini, all roasted with olive oil, garlic, thyme, and rosemary. I love how it turns simple vegetables into something special, with crispy edges, herbaceous aroma, and a soft, flavorful center. Whether I’m preparing a weeknight dinner or hosting a gathering, this dish always makes the table look colorful and inviting.

Why You’ll Love This Recipe

This is one of those recipes I keep coming back to for so many good reasons:

• Quick and Easy Prep: I can toss everything together in minutes and let the oven do the work.

• Incredible Flavor: The combination of garlic and herbs creates a deep, aromatic flavor that enhances the natural sweetness of the vegetables.

• Nutrient-Packed: It’s full of vitamins, fiber, and healthy carbs—perfect for clean eating.

• Goes With Everything: I often serve it with grilled chicken, salmon, or even alongside pasta dishes.

• Beautiful Presentation: The mix of colors looks fantastic on the plate, especially when I top it with fresh parsley.

Ingredients

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

3 medium potatoes, diced
2 large carrots, sliced
2 medium zucchinis, sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, for garnish

Directions

1. Preheat the Oven: I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

2. Toss the Vegetables: In a large mixing bowl, I combine the diced potatoes, sliced carrots, and zucchini. Then I drizzle in olive oil and stir in the garlic, thyme, rosemary, salt, and pepper until everything is coated evenly.

3. Roast: I spread the vegetables out in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through for even browning. I know they’re done when the edges turn golden and everything is fork-tender.

4. Serve: Just before serving, I sprinkle chopped fresh parsley on top for a pop of color and freshness.

Servings and timing

This recipe yields about 4 servings, with each serving being approximately 1 cup (150g).

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

I like to switch things up depending on what I have on hand or the season:

• Add More Veggies: Bell peppers, red onions, or sweet potatoes work beautifully in this mix.

• Spice it Up: Sometimes I add smoked paprika or red pepper flakes for a little heat.

• Use Fresh Herbs: When I have fresh thyme or rosemary, I chop them up and add them before roasting for an even more vibrant flavor.

• Lemon Zest: A sprinkle of lemon zest after roasting adds a bright, citrusy finish.

• Cheesy Option: A dusting of grated parmesan in the last five minutes of baking makes it extra savory.

storage/reheating

Refrigerator: I store any leftovers in an airtight container for up to 3 days in the fridge.

Freezer: Once cooled completely, I freeze them in freezer-safe bags or containers for up to 3 months.

Reheating:

• Oven: I reheat at 350°F (175°C) for 10–15 minutes.

• Microwave: I warm them in a microwave-safe dish on medium for 2–3 minutes, stirring halfway through.

• Stovetop: I sauté in a skillet over medium heat with a splash of oil until heated through.

FAQs

What other vegetables can I add?

I often add sweet potatoes, red onions, or bell peppers when I want to bulk it up or add new flavors. Just make sure all the veggies are cut into similar sizes for even cooking.

Can I use fresh herbs instead of dried?

Yes, and I highly recommend it when they’re available. Fresh thyme and rosemary give an extra punch of flavor that really brings this dish to life.

Is this recipe vegan?

It is! I don’t use any animal products here, so it’s completely plant-based and perfect for vegan or vegetarian meals.

Can I prepare this ahead of time?

I often prep the veggies and mix them with oil and seasonings a few hours ahead. I just store them in the fridge and spread them on the baking sheet when it’s time to roast.

Why are my vegetables soggy instead of roasted?

The most common reason is overcrowding the pan. I always make sure to spread the veggies in a single layer so they roast instead of steam.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a dish I turn to when I want something easy, healthy, and full of flavor. It’s the kind of side that works with nearly any meal and tastes just as good the next day. With just a handful of ingredients and a little roasting time, I can create a warm, comforting medley that never disappoints.

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