Garlic Herb Roasted Potatoes Carrots and Zucchini

If you’re looking for a side dish that’s vibrant, wholesome, and packed with flavor, this Garlic Herb Roasted Potatoes Carrots and Zucchini recipe is a winner. Roasting vegetables brings out their natural sweetness while a blend of garlic, thyme, and rosemary enhances each bite with rustic, comforting notes. It’s the kind of dish that works just as beautifully alongside a holiday roast as it does with grilled chicken or a vegetarian grain bowl.

This easy, oven-roasted vegetable medley requires minimal prep and delivers maximum taste with every forkful. Whether you’re planning a summer barbecue or a cozy winter dinner, this simple veggie side is always in season.

Why You’ll Love This Recipe

• Simple ingredients, big flavor
• Perfectly roasted for crisp edges and tender centers
• Naturally gluten-free and vegan
• Easy to prep ahead for meal planning
• Versatile—pairs with meat, fish, or plant-based mains

Ingredients

• 1 ¼ lb baby potatoes, halved
• 1 lb medium carrots, scrubbed clean and cut into 2-inch pieces
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh rosemary, minced
• Salt and freshly ground black pepper, to taste
• 12 oz zucchini, trimmed and cut into 1-inch pieces
• 4 cloves garlic, minced

How to Make Garlic Herb Roasted Potatoes Carrots and Zucchini

Step 1: Preheat the Oven

Set your oven to 400ºF (200ºC) and position the rack in the middle. This temperature ensures the vegetables roast evenly and develop beautiful caramelized edges.

Step 2: Season the Potatoes and Carrots

In a large mixing bowl, toss the halved baby potatoes and carrot pieces with 2 ½ tablespoons olive oil. Add in the minced thyme, rosemary, salt, and pepper. Stir well to coat everything evenly.

Step 3: Begin Roasting

Spread the seasoned carrots and potatoes out on a large, rimmed baking sheet in a single layer. Roast for 20 minutes, flipping them halfway through to ensure even browning.

Step 4: Add the Zucchini and Garlic

While the potatoes and carrots roast, toss the zucchini pieces in a separate bowl with the remaining ½ tablespoon of olive oil and a pinch of salt. After the initial 20 minutes, add the zucchini and minced garlic to the baking sheet. Toss everything together and spread the vegetables into a single layer again.

Step 5: Finish Roasting

Return the pan to the oven and roast for another 20 minutes, or until all the vegetables are tender and slightly browned around the edges.

Step 6: Serve and Enjoy

Remove from the oven, sprinkle with extra fresh herbs if desired, and serve warm. This dish makes a beautiful, rustic presentation whether served directly from the pan or transferred to a serving platter.

Tips for Perfect Roasted Vegetables

• Don’t overcrowd the pan: Spread the vegetables in a single layer for proper caramelization. Use two baking sheets if necessary.
• Use parchment paper: It helps prevent sticking and makes cleanup easy.
• Flip halfway through: This ensures even browning on all sides.
• Fresh herbs over dried: For maximum flavor and aroma, use fresh rosemary and thyme.

Variations and Add-Ins

• Add red onions or shallots for extra sweetness
• Sprinkle with grated parmesan just before the final 5 minutes of roasting
• Add bell peppers or cherry tomatoes in the last 15 minutes for color and variety
• Drizzle with balsamic glaze just before serving for a gourmet touch

What to Serve With This Dish

• Grilled or roasted meats: Chicken, pork, or beef
• Vegetarian mains: Lentil loaf, quinoa patties, or mushroom steaks
• Whole grains: Serve over farro, brown rice, or couscous for a complete meal
• Eggs: Top with a poached or fried egg for a hearty breakfast-style bowl

Make Ahead & Storage

• Prep ahead: Chop all the vegetables and store them separately in airtight containers in the fridge for up to 2 days before roasting.
• Leftovers: Store in an airtight container in the fridge for up to 4 days.
• Reheat: Use a skillet over medium heat or pop them back in the oven at 375°F until warmed through and slightly crispy again.

Why Roasting Works

Roasting intensifies the flavor of vegetables by evaporating water and caramelizing their natural sugars. It gives you texture and taste that boiling or steaming can’t match. Plus, it’s a hands-off method—just season, spread, roast, and enjoy.

Final Thoughts

This Garlic Herb Roasted Potatoes Carrots and Zucchini recipe is one you’ll come back to again and again. It’s an effortless, wholesome side dish that works with virtually any main course, and it’s equally perfect for weeknight meals or special occasions. Add it to your rotation, and your dinner table will thank you.

The Goods