Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Why I Love This Recipe

I love how this recipe brings out the best in simple vegetables. The roasting intensifies their natural sweetness while the garlic and herbs add depth and aroma. It’s a minimal-effort, maximum-flavor kind of dish. Plus, it pairs beautifully with everything—grilled chicken, roasted fish, or even a fried egg on top for a vegetarian main. I also enjoy that it’s naturally gluten-free and can easily be made vegan. It’s wholesome, hearty, and incredibly versatile.

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. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

2. In a large bowl, I combine the diced potatoes, sliced carrots, and zucchini. I drizzle them with olive oil and toss in the minced garlic, thyme, rosemary, salt, and pepper. I mix everything until the vegetables are well-coated.

3. Then I spread the veggies out on the baking sheet in a single layer to ensure even roasting.

4. I roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and golden brown on the edges.

5. I finish by garnishing with chopped fresh parsley before serving warm.

Servings and Timing

This recipe serves 4 people and takes about 40 minutes from start to finish—10 minutes of prep time and 30 minutes in the oven. It’s perfect for a weeknight side or to serve at a casual dinner party.

Variations

I like switching it up depending on what I have on hand. Sometimes I add red onions or bell peppers for extra sweetness and color. For a spicier version, I toss in a pinch of chili flakes before roasting. During the fall, I swap the zucchini for cubes of butternut squash or sweet potato. And if I want a more Mediterranean flavor, I add a sprinkle of feta cheese right before serving.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either pop them back in a 375°F (190°C) oven for about 10 minutes or warm them up in a skillet to bring back the crispiness. They’re also great reheated in the air fryer for a quick, crunchy refresh.

FAQs

What type of potatoes work best for roasting?

I prefer using Yukon gold or red potatoes for their creamy texture and ability to hold shape during roasting, but russets also work if I want a slightly crispier finish.

Can I make this recipe ahead of time?

Yes, I often chop the vegetables and season them a few hours ahead. Then I just toss them in the oven when I’m ready to cook. It makes dinner prep super easy.

Can I use fresh herbs instead of dried?

Absolutely. I substitute about 1 tablespoon of fresh herbs for every teaspoon of dried. Fresh thyme and rosemary give an extra fragrant, vibrant flavor to the dish.

How do I keep the zucchini from getting too soft?

I cut the zucchini into thicker slices than the other vegetables, which helps them stay firm during roasting. I also avoid overcrowding the pan to ensure even cooking.

Is this dish vegan?

Yes, it’s completely plant-based. I can even add a drizzle of lemon juice or a sprinkle of nutritional yeast to boost the flavor if I want a vegan “cheesy” twist.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a staple in my kitchen for good reason—it’s easy, flavorful, and adaptable. Whether I’m making a simple family meal or prepping a spread for guests, this dish never fails to impress. It’s one of those recipes that proves simple ingredients really can make the most delicious meals.