Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Prep time: 15 minutes
Cook time: 30–35 minutes
Serves: 4–6

Ingredients

Vegetable	Amount	Prep
Baby potatoes (or Yukon Gold, cut into 1-inch chunks)	1 lb (about 450g)	halved or quartered
Carrots	3 medium	peeled and sliced into ½-inch thick rounds or sticks
Zucchini	2 medium	cut into ½-inch half-moons or chunks
Olive oil	3 tbsp
Fresh garlic	4 cloves	minced
Dried oregano	1 tsp
Dried thyme	½ tsp
Fresh rosemary (optional)	1 tsp	finely chopped
Salt	1 tsp (or to taste)
Black pepper	½ tsp (or to taste)
Fresh parsley	2 tbsp	chopped, for garnish

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Instructions

1. Preheat the oven
Set oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

2. Prep the vegetables

• Wash and dry all vegetables.

• Cut potatoes into 1-inch chunks (leave skin on for texture).

• Slice carrots into ½-inch thick rounds (or quarter lengthwise into sticks).

• Cut zucchini into ½-inch half-moons or chunky rounds.

3. Season
In a large bowl, combine the potatoes, carrots, olive oil, minced garlic, oregano, thyme, rosemary (if using), salt, and pepper. Toss well to coat.

Do not add zucchini yet – it cooks faster and can become mushy if roasted the full time.

4. Start roasting the potatoes and carrots
Spread the potato-carrot mixture in a single layer on the prepared baking sheet. Roast for 15 minutes.

5. Add zucchini
Remove the baking sheet from the oven. Add the zucchini to the pan, drizzle with a little extra olive oil if dry, and toss everything together. Spread back into a single layer.

6. Finish roasting
Return to the oven and roast for another 15–20 minutes, until:

• Potatoes are golden and fork-tender

• Carrots are tender-crisp

• Zucchini is lightly browned but not mushy

7. Garnish and serve
Sprinkle with fresh parsley (and extra salt/pepper if needed). Serve warm.

Tips for Success

Tip	Why It Matters
Don't crowd the pan	Use two baking sheets if needed. Crowding = steaming, not roasting.
Cut zucchini larger	Thicker chunks hold up better and won't disintegrate.
Pat vegetables dry	Moisture prevents browning. Dry them well before oiling.
High heat is your friend	425°F creates crispy edges, not soft, steamed veg.

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Variations

• Add a squeeze of lemon – Fresh lemon juice over the finished dish brightens everything.

• Swap the herbs – Use basil, dill, or marjoram instead of oregano/thyme.

• Make it spicy – Add ¼ tsp red pepper flakes or a pinch of cayenne.

• Cheesy finish – Sprinkle grated Parmesan during the last 5 minutes of roasting.

• Add onion – Toss in half a red onion (sliced) along with the potatoes for extra depth.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Reheating: Re-crisp in a 375°F oven or air fryer for 5–7 minutes. Avoid microwaving (makes zucchini watery).

• Freezing: Not recommended – thawed zucchini becomes mushy.

Enjoy this colorful, garlicky, herb-fragrant side dish alongside chicken, fish, steak, or a simple lentil bowl!