Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini A simple side dish that’s full of flavor and ready to steal the show

If there’s one side dish I keep coming back to, it’s roasted vegetables — and this combo of garlic herb potatoes, carrots, and zucchini is hands-down one of my all-time favorites. It’s rustic, wholesome, and perfectly seasoned with fresh herbs and garlic. The crispy golden edges on the potatoes, the tender sweetness of the carrots, and the juicy, roasted zucchini make it a colorful and satisfying addition to any meal. Whether you’re serving up a weeknight dinner or hosting Sunday supper, this easy sheet pan recipe never disappoints.

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Ingredients

  • 1 pound baby potatoes, halved (or quartered if large)
  • 3 large carrots, peeled and cut into 1/2-inch chunks
  • 2 medium zucchini, sliced into 1/2-inch rounds
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley (optional for garnish)
Servings: 4 – 6Prep Time: 15 minutesCook Time: 35 minutesTotal Time: 50 minutes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
  2. Prepare the vegetables: Place the halved baby potatoes, chopped carrots, and sliced zucchini in a large mixing bowl.
  3. Add the seasoning: Drizzle olive oil over the veggies, then add minced garlic, thyme, rosemary, paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated.
  4. Spread out the vegetables on your prepared baking sheet in a single layer, keeping as much space between pieces as possible. This helps them roast instead of steam.
  5. Roast for 35–40 minutes, flipping once halfway through. The potatoes and carrots should be tender and golden, and the zucchini should be soft and lightly browned.
  6. Garnish with fresh parsley if using, and serve warm.

Tips for Success

  • Cut evenly: Try to cut all your vegetables into similar sizes so they cook evenly. If your zucchini slices are too thin, they might burn before the carrots and potatoes are done.
  • Don’t crowd the pan: Spread the veggies out well on the baking sheet. If they’re too close together, they’ll steam instead of roast.
  • Use fresh garlic: Don’t skip this — it adds such a rich, savory flavor that really brings the dish to life.
  • Roast at high heat: 425°F is the sweet spot for getting crispy edges without burning.

Recipe Variations

This recipe is incredibly versatile. Here are a few fun twists to try:

  • Add other veggies: Bell peppers, red onions, or even mushrooms make great additions.
  • Try sweet potatoes: Swap baby potatoes for chopped sweet potatoes for a slightly sweeter, heartier version.
  • Sprinkle with cheese: A little grated Parmesan in the last 5 minutes of roasting adds a salty, savory finish.
  • Make it spicy: Add a pinch of crushed red pepper flakes for a subtle heat.
  • Use fresh herbs: If you have fresh rosemary or thyme on hand, toss them in during the last 10 minutes of roasting for extra aroma and flavor.

Related Post: Delicious and Nutritious: Easy Healthy Greek Chicken Bowls 

FAQs

Can I prep this recipe ahead of time?
Yes, you can chop the veggies and toss them with oil and seasoning a few hours ahead. Keep them in the fridge until ready to roast. For best texture, roast just before serving.

What if I don’t have parchment paper?
No problem. Just lightly grease your baking sheet with olive oil or cooking spray to keep things from sticking.

Can I make this in an air fryer?
You sure can. Depending on your air fryer size, you might need to work in batches. Set it to 400°F and cook for about 20–25 minutes, shaking the basket halfway through.

Is this recipe vegan?
Yes, it’s 100% plant-based and naturally gluten-free. Perfect for anyone with dietary restrictions.

Can I use dried herbs instead of fresh?
Absolutely. The recipe actually calls for dried herbs for ease, but feel free to swap in fresh ones if you’ve got them. Just double the amount if using fresh.

Whether you’re looking for a quick side for grilled chicken, a hearty base for grain bowls, or just a tray of comforting roasted vegetables to munch on through the week, this garlic herb mix is a winner. The best part? It’s as low-fuss as it gets. Chop, toss, roast, and enjoy. Trust me — once you try it, you’ll want to keep a batch of these roasted veggies in your fridge all the time.

Let me know in the comments how you made it your own, and don’t forget to share if this recipe made it to your dinner table!