If you’re searching for a side dish that looks as good as it tastes, Garlic Herb Roasted Potatoes, Carrots, and Zucchini is about to become your new go-to! This colorful medley is bursting with sweet, earthy, and savory flavors, thanks to a bold blend of fresh vegetables, aromatic herbs, and rich garlic. Each bite strikes the perfect balance between crispy-tender textures and roasted goodness, making it an unbeatable companion for weeknight dinners or festive gatherings alike.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe - Recipe Image

Ingredients You’ll Need

What I adore most about this recipe is that every ingredient brings something distinct to the party, whether it’s color, crunch, or that mouthwatering, herby aroma. Best of all, you probably have most of these in your kitchen already! Here’s why each one shines in our Garlic Herb Roasted Potatoes, Carrots, and Zucchini.

Baby potatoes: Their creamy centers and thin skins crisp up perfectly in the oven, providing hearty substance and a lovely golden color.
Carrots: Naturally sweet and vibrant, carrots add a pleasant chew and loads of visual appeal.
Zucchini: These mellow, juicy slices soak up all the herb and garlic flavors while adding a fresh, green touch.
Olive oil: The key to golden, caramelized edges, olive oil also helps all those tasty herbs cling to the veggies.
Garlic: Minced fresh, garlic infuses every bite with that comforting, aromatic kick we all crave.
Dried thyme: A little woodsy and floral, thyme makes the veggies taste even earthier.
Dried rosemary: With its pine-like flavor, rosemary adds amazing depth and pairs beautifully with potatoes.
Dried oregano: Oregano boosts the overall herby aroma and brings a Mediterranean flair.
Salt: Essential for drawing out natural veggie flavors—don’t be shy!
Black pepper: Adds just the right amount of mild heat and rounds out the seasoning blend.
Fresh parsley: Sprinkled at the end for a burst of brightness and an extra pop of green.

How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Step 1: Preheat and Prep Your Veggies

Start by firing up your oven to a toasty 425°F (220°C)—the perfect temperature for deep, even roasting. While it heats up, halve the baby potatoes, slice the carrots into sticks, and cut the zucchini into generous half-moons. Prepping everything the same size ensures they roast evenly and get those tasty little golden bits.

Step 2: Season the Potatoes and Carrots

Pile the potatoes and carrots onto a large baking sheet, drizzle them with about two tablespoons of olive oil, and scatter half of your garlic, thyme, rosemary, oregano, salt, and pepper over the top. Toss everything together to make sure each veggie gets nicely coated—this step starts building the huge flavors that make Garlic Herb Roasted Potatoes, Carrots, and Zucchini so craveable.

Step 3: Start Roasting the Roots

Slide the baking sheet into the hot oven and roast for 20 minutes. Giving the potatoes and carrots a head start lets them soften and begin to caramelize, since they need a bit more time than zucchini. You’ll know they’re ready for the next round when they just begin to pick up color at the edges.

Step 4: Add Zucchini and More Flavor

Pull out the pan, then add the thickly sliced zucchini along with a splash of your remaining olive oil and minced garlic. Toss everything together right on the pan so the zucchini picks up all those seasoned juices and the herbs mesh with the fresh garlic aroma. Spread the veggies into a single layer—this helps each one roast (not steam) for irresistible texture.

Step 5: Roast to Perfection

Return the pan to the oven and let everything roast for another 15 to 20 minutes. By the end, the potatoes should be golden and fork-tender, the carrots lightly browned, and the zucchini just meltingly soft in the centers. Don’t forget a generous sprinkle of fresh parsley over the finished dish for a burst of color and freshness.

How to Serve Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garnishes

A finishing touch of freshly chopped parsley wakes up all the flavors and makes the vegetables look absolutely irresistible. You can also try a shower of grated lemon zest or a handful of crumbled feta for a little extra flair. Don’t forget a crack of black pepper right before serving for a final pop!

Side Dishes

Garlic Herb Roasted Potatoes, Carrots, and Zucchini fit right in with almost anything—grilled chicken, roasted salmon, baked tofu, or even a simple green salad. Their classic, herby taste pairs beautifully with both casual weeknight mains and more elaborate holiday spreads.

Creative Ways to Present

Serve the vegetables piled high on a rustic platter or tuck them into grain bowls with quinoa or farro. For an elevated touch, place them atop creamy polenta or scatter them over a pizza base before baking. If you’re hosting, consider arranging them in rainbow stripes for a showstopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Garlic Herb Roasted Potatoes, Carrots, and Zucchini keep beautifully! Let everything cool to room temperature, then store in an airtight container in the refrigerator for up to four days. The flavors deepen as they sit, making the next day’s lunch even tastier.

Freezing

While freezing is possible, the texture of zucchini can get a bit softer once defrosted. If you do need to freeze, spread the cooled vegetables in a single layer on a baking sheet, freeze until solid, then transfer to freezer bags. They’ll keep well for up to two months, perfect for tossing into quick scrambles or soups.

Reheating

For best results, reheat Garlic Herb Roasted Potatoes, Carrots, and Zucchini in a hot oven or toaster oven at 400°F until warmed through and crisped up again, about 10 minutes. The microwave works too, but expect a softer texture. Add a sprinkle of fresh herbs after reheating to liven everything back up.

FAQs

Can I use different vegetables in this recipe?

Absolutely! Feel free to substitute sweet potatoes, bell peppers, or even red onions for a twist. Just try to keep the pieces similar in size so they cook at the same rate.

What’s the secret to getting the crispiest roasted vegetables?

The magic is in not overcrowding your pan and spreading the veggies in a single layer. This allows hot air to circulate and caramelize the edges instead of steaming the vegetables.

Is Garlic Herb Roasted Potatoes, Carrots, and Zucchini vegan and gluten-free?

Yes, it’s naturally vegan and gluten-free as written, making it a safe and delicious choice for all sorts of guests and dietary needs.

Can I use fresh herbs instead of dried?

Definitely! Fresh herbs add wonderful brightness. Substitute three times the amount of fresh herbs for each dried measurement, and sprinkle most of them on right at the end to preserve their flavor.

How far in advance can I prep the vegetables?

You can chop all the veggies up to a day ahead and keep them refrigerated in airtight containers. Toss them with oil and seasonings just before roasting for best results.

Final Thoughts

If you’re ready to let your oven do the heavy lifting and fill your kitchen with mouthwatering warmth, give Garlic Herb Roasted Potatoes, Carrots, and Zucchini a try. It’s a simple, beautiful dish that always earns rave reviews, and I can’t wait for it to brighten up your table as much as it does mine!

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: Emma
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a flavorful and colorful side dish that’s easy to make. Perfectly roasted vegetables seasoned with herbs and garlic make a delicious addition to any meal.

Ingredients

Scale

Potatoes:

1 pound baby potatoes, halved

Carrots:

4 medium carrots, cut into sticks

Zucchini:

2 medium zucchini, cut into thick half-moons

Seasoning:

3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

Garnish:

2 tablespoons fresh parsley, chopped for garnish

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Prepare vegetables: Place potatoes and carrots on a large baking sheet. Drizzle with 2 tablespoons of olive oil, add half of the garlic, thyme, rosemary, oregano, salt, and pepper. Toss to coat.
First roast: Roast for 20 minutes. Remove from the oven, add zucchini, remaining olive oil, and garlic. Toss to combine.
Final roast: Spread vegetables evenly on the pan. Roast for another 15-20 minutes until golden and tender.
Garnish and serve: Sprinkle with fresh parsley before serving.