Garlic Herb Roasted Potatoes, Carrots, and Zucchini
A simple, flavorful side dish featuring crispy roasted potatoes, sweet carrots, and tender zucchini, all infused with aromatic garlic and fresh herbs. Perfect for weeknight dinners, meal prep, or serving alongside your favorite protein. This one-pan recipe maximizes natural vegetable sweetness and offers easy, hands-off cooking with irresistible caramelized edges.
Equipment
- Large baking sheet (preferably rimmed)
- Parchment paper or silicone baking mat (optional for easier cleanup)
- Large mixing bowl or resealable plastic bag
- Tongs or spatula
- Oven
Ingredients
(Note: Exact amounts depend on servings)
- Potatoes (Yukon Gold or red), cubed
- Carrots, sliced diagonally
- Zucchini, cut into thick half-moons
- Olive oil
- Fresh garlic, minced
- Fresh herbs: rosemary, thyme, parsley (or dried as preferred)
- Salt and freshly ground black pepper
- Optional: lemon zest, smoked paprika, balsamic vinegar
Instructions
- Preheat oven to 400–425°F (204–218°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare vegetables: Cut potatoes into uniform ½–¾ inch cubes, carrots on a diagonal into ¼-inch slices, and zucchini into thick half-moons.
- Mix marinade: In a large bowl, combine olive oil, minced garlic, chopped fresh or dried herbs, salt, and pepper. Optionally add lemon zest or smoked paprika.
- Toss potatoes and carrots in the marinade until fully coated. Spread them out evenly on the baking sheet.
- Roast potatoes and carrots for 20–25 minutes, flipping once halfway for even browning.
- Add zucchini to the pan, toss gently to coat, and roast for an additional 10–15 minutes until all vegetables are tender and golden.
- For extra crispiness, broil for 2–3 minutes at the end, watching closely to avoid burning.
- Remove from oven, garnish with fresh parsley or herbs if desired, and serve warm.
Notes
- Don’t overcrowd the pan; give vegetables space for proper caramelization.
- Add zucchini later than potatoes and carrots to prevent overcooking and sogginess.
- Use a meat thermometer if adding protein to check doneness alongside the veggies.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in an oven or skillet to retain texture.
- Feel free to swap or add other seasonal veggies like bell peppers, onions, or sweet potatoes.
- For a twist, sprinkle grated parmesan or nutritional yeast over veggies just before serving.