Garlic Herb Roasted Potatoes, Carrots & Zucchini | Easy Side Dish
Crispy, golden, and bursting with flavor—these garlic herb roasted potatoes, carrots, and zucchini are the perfect side dish for any meal. Tossed in olive oil, garlic, and fresh herbs, then oven-roasted to perfection, they’re simple, healthy, and incredibly delicious. Great for weeknight dinners, holiday spreads, or whenever you need a quick veggie upgrade.
Equipment
- Baking sheet or roasting pan
- Parchment paper (optional)
- Mixing bowl
- Sharp knife & cutting board
- Spatula or tongs
Ingredients
- 1 lb potatoes (Yukon Gold, red, or baby potatoes), cut into 1-inch pieces
- 3 large carrots, sliced into ½–1-inch chunks
- 2 medium zucchinis, cut into thick slices
- 3 tablespoons olive oil
- 4 cloves garlic, minced or smashed
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt & black pepper, to taste
- Optional: parsley, dill, lemon zest, or Parmesan for garnish
Instructions
- Preheat oven to 400–425°F (200–220°C). Line a baking sheet with parchment paper if desired.
- In a large bowl, toss potatoes and carrots with half the olive oil, garlic, rosemary, thyme, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 15–20 minutes, stirring halfway through.
- Add zucchini to the pan, toss with remaining olive oil and seasonings. Continue roasting 15–20 minutes, until all vegetables are tender and edges are golden.
- Optional: broil for 2–3 minutes for extra crispness.
- Remove from oven, garnish with fresh parsley, dill, lemon zest, or Parmesan if desired. Serve immediately.
Notes
- Uniform cutting ensures even roasting.
- Dry vegetables before tossing to prevent steaming.
- Add zucchini later in roasting to avoid mushiness.
- Experiment with herbs and spices: smoked paprika, oregano, or chili flakes add flavor variations.
- Storage: refrigerate up to 3–4 days. Reheat in oven or air fryer for crispiness; avoid microwave to prevent soggy veggies.