🎉 Introduction
Garlic Herb Roasted Potatoes with Carrots and Zucchini is the kind of recipe that proves simple ingredients can deliver big comfort and bold flavor. Crispy-edged potatoes, tender carrots, and perfectly roasted zucchini come together with garlic, olive oil, and herbs to create a colorful, satisfying side dish—or even a light main.
This roasted vegetables recipe is easy, budget-friendly, and endlessly versatile. It pairs beautifully with chicken, fish, or plant-based meals, and it’s perfect for weeknight dinners, meal prep, or holiday spreads. Best of all, everything roasts on one pan for minimal cleanup.
If you’re looking for a reliable, healthy roasted vegetable recipe that everyone will enjoy, this one deserves a permanent place in your rotation.
🧰 Equipment Needed
- Large baking sheet
- Parchment paper or foil
- Large mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
🛒 Ingredients
- 1½ lbs potatoes, cut into bite-sized chunks
- 3 large carrots, sliced
- 2 medium zucchini, sliced into thick rounds
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- Fresh parsley, chopped (optional)
These ingredients create vegetables that are crispy, tender, aromatic, and deeply comforting.
👩🍳 Directions
Step 1:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2:
Place the chopped potatoes and sliced carrots into a large mixing bowl.
Step 3:
Drizzle with 2 tablespoons of olive oil. Add salt, black pepper, paprika, oregano, thyme, and rosemary.
Step 4:
Toss well until the potatoes and carrots are evenly coated.
Step 5:
Spread the potatoes and carrots in a single layer on the prepared baking sheet.
Step 6:
Roast for 20 minutes, flipping once halfway through for even browning.
Step 7:
Remove the baking sheet from the oven and add the zucchini and minced garlic.
Step 8:
Drizzle with the remaining 1 tablespoon olive oil and gently toss everything together.
Step 9:
Return the pan to the oven and roast for another 15–20 minutes until the potatoes are golden and crisp, the carrots are tender, and the zucchini is lightly caramelized.
Step 10:
Remove from the oven and let rest for 5 minutes.
Step 11:
Taste and adjust seasoning if needed.
Step 12:
Garnish with fresh parsley before serving, if desired.
🍽️ Servings & Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: About 55 minutes
Perfect for weeknight dinners, meal prep, or family meals.
🧊 Storage & Reheating
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days
Reheating:
- Reheat in the oven at 400°F (205°C) for best texture
- Air fryer reheating also works well
- Avoid microwaving if you want to keep them crispy
🥄 Variations
- Extra crispy: Roast potatoes alone for 10 extra minutes before adding carrots
- Spicy: Add chili flakes or cayenne pepper
- Mediterranean-style: Add olives and a sprinkle of feta at the end
- Herb-forward: Use fresh rosemary or thyme
- Protein boost: Add roasted chicken or chickpeas
Each variation keeps the dish simple, flavorful, and flexible.
❓ 10 FAQs
- Do I need to peel the potatoes?
No, skins add texture and flavor. - Why add zucchini later?
It cooks faster than potatoes and carrots. - Can I use sweet potatoes?
Yes, they work beautifully. - Is this recipe healthy?
Yes, it’s vegetable-forward and oven roasted. - Can kids eat this?
Absolutely—mild and comforting. - Can I make this ahead?
Yes, reheat before serving. - What oil works best?
Olive oil gives the best flavor. - Can I double the recipe?
Yes, use two baking sheets. - How do I keep vegetables crispy?
Don’t overcrowd the pan. - What does this pair well with?
Chicken, fish, or plant-based mains.
🏁 Conclusion
Garlic Herb Roasted Potatoes with Carrots and Zucchini is a dependable, comforting roasted vegetable recipe that works for nearly any meal. Crispy potatoes, tender vegetables, and fragrant herbs come together in one pan for a dish that’s both healthy and deeply satisfying.
Once you make it, you’ll find yourself coming back to it again and again.
Garlic Herb Roasted Potatoes with Carrots and Zucchini – Easy Oven Roasted Vegetables for a Healthy Dinner
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the chopped potatoes and sliced carrots into a large mixing bowl.
- Drizzle with 2 tablespoons of olive oil. Add salt, black pepper, paprika, oregano, thyme, and rosemary.
- Toss well until the potatoes and carrots are evenly coated.
- Spread the potatoes and carrots in a single layer on the prepared baking sheet.
- Roast for 20 minutes, flipping once halfway through for even browning.
- Remove the baking sheet from the oven and add the zucchini and minced garlic.
- Drizzle with the remaining 1 tablespoon olive oil and gently toss everything together.
- Return the pan to the oven and roast for another 15–20 minutes until the potatoes are golden and crisp, the carrots are tender, and the zucchini is lightly caramelized.
- Remove from the oven and let rest for 5 minutes.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley before serving, if desired.
Notes
No, skins add texture and flavor. Why add zucchini later?
It cooks faster than potatoes and carrots. Can I use sweet potatoes?
Yes, they work beautifully. Is this recipe healthy?
Yes, it’s vegetable-forward and oven roasted. Can kids eat this?
Absolutely—mild and comforting. Can I make this ahead?
Yes, reheat before serving. What oil works best?
Olive oil gives the best flavor. Can I double the recipe?
Yes, use two baking sheets. How do I keep vegetables crispy?
Don’t overcrowd the pan. What does this pair well with?
Chicken, fish, or plant-based mains. 🏁 Conclusion Garlic Herb Roasted Potatoes with Carrots and Zucchini is a dependable, comforting roasted vegetable recipe that works for nearly any meal. Crispy potatoes, tender vegetables, and fragrant herbs come together in one pan for a dish that’s both healthy and deeply satisfying. Once you make it, you’ll find yourself coming back to it again and again.
