Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a simple yet flavorful side dish that brings out the natural sweetness of roasted vegetables while infusing them with aromatic herbs. The combination of garlic, thyme, rosemary, and a touch of olive oil ensures these veggies are packed with flavor and perfectly roasted. It’s an ideal companion to any main course, from roasted meats to vegetarian meals.

Why You’ll Love This Recipe

This recipe is everything you need in a side dish: it’s easy to prepare, healthy, and incredibly flavorful. The medley of baby potatoes, carrots, and zucchini is seasoned with fresh garlic, thyme, and rosemary, creating a dish with robust, savory flavors. Roasting the vegetables caramelizes their natural sugars, bringing out a wonderful sweetness and depth of flavor. Plus, this recipe is vegetarian, gluten-free, and can be enjoyed by nearly everyone. Whether you’re serving it at a family dinner, holiday meal, or as part of a weekly meal prep, it’s sure to be a hit.

Ingredients

• 1 1/4 lb baby potatoes, halved

• 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces

• 3 tablespoon olive oil, divided

• 1 tablespoon minced fresh thyme

• 1 tablespoon minced fresh rosemary

• Salt and freshly ground black pepper

• 12 oz zucchini, trimmed and cut into 1-inch pieces

• 4 cloves garlic, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400ºF (200ºC) and set a rack to the middle.

2. In a large bowl, toss the baby potatoes and carrots with 2 1/2 tablespoons olive oil, minced thyme, rosemary, salt, and pepper.

3. Spread the carrots and potatoes onto a rimmed baking sheet and roast in the oven for 20 minutes.

4. In a separate bowl, toss the zucchini with the remaining 1/2 tablespoon olive oil and lightly season with salt.

5. After 20 minutes, remove the baking sheet from the oven and add the zucchini to the potatoes and carrots.

6. Add the minced garlic to the vegetables, toss everything together, and spread into an even layer on the sheet.

7. Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned.

8. Once done, serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy!

Servings and Timing

• Servings: 5 servings

• Prep Time: 10 minutes

• Cooking Time: 40 minutes

• Total Time: 50 minutes

Storage/Reheating

• Storage: Leftover Garlic Herb Roasted Potatoes, Carrots, and Zucchini can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, simply place the vegetables back in the oven at 350ºF (175ºC) for about 10 minutes, or until heated through. Alternatively, you can heat them in the microwave for 2-3 minutes.

FAQs

How do I make sure the vegetables are roasted evenly?

To ensure even roasting, try to cut the vegetables into uniform pieces, and avoid overcrowding the baking sheet. Spread them in an even layer to allow the heat to circulate.

Can I use other vegetables for this recipe?

Yes, you can substitute other vegetables like bell peppers, onions, or even sweet potatoes. Just be mindful of the cooking times, as some vegetables may require more or less time in the oven.

Can I prepare this dish in advance?

You can prep the vegetables and toss them in the oil and seasoning ahead of time, then store them in the refrigerator. When ready to cook, just spread them on a baking sheet and roast according to the recipe.

How can I make this recipe vegan?

This recipe is already vegan, as it doesn’t contain any animal products. Just make sure to use plant-based oil and check that any additional seasonings or toppings are vegan-friendly.

How can I make this dish spicier?

If you enjoy a bit of heat, add a pinch of red pepper flakes or cayenne pepper to the seasoning mix. It will give the dish a spicy kick without overpowering the flavors.

Can I use dried herbs instead of fresh?

Yes, you can substitute dried thyme and rosemary for fresh herbs. Use about 1 teaspoon of each dried herb in place of the fresh ones.

What is the best way to cut the vegetables?

For even cooking, cut the potatoes into halves, carrots into 2-inch pieces, and the zucchini into 1-inch chunks. The uniform size ensures everything roasts at the same rate.

What can I serve this dish with?

This Garlic Herb Roasted Vegetables medley pairs perfectly with roasted meats like chicken or beef. It also works well with grilled fish or as a topping for a grain bowl.

Can I add cheese to this dish?

Yes! A sprinkle of Parmesan cheese right before serving can add a nice savory touch. Just make sure to add it in the last few minutes of roasting so it doesn’t burn.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, making it a great choice for those with dietary restrictions.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is the ultimate side dish to elevate any meal. With its vibrant mix of vegetables and bold herb-infused flavors, this dish is as easy to make as it is delicious. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe will quickly become a go-to in your kitchen. Try it today and enjoy the perfect blend of savory, roasted goodness!