Garlic Herb Roasted Potatoes Carrots and Zucchini – Easy Side Dish

Some nights, all I crave is something warm and rustic—comfort food that’s easy to throw together and smells incredible in the oven. Garlic Herb Roasted Potatoes Carrots and Zucchini was one of those happy kitchen accidents that turned into a weekly go-to. It’s vibrant, cozy, and made with real, fresh ingredients you probably already have on hand. If you’re craving something wholesome yet flavorful, this Garlic Herb Roasted Potatoes Carrots and Zucchini recipe has everything you need—crisp edges, herby depth, and veggie-packed comfort.

Why You’ll Love This Recipe

This Garlic Herb Roasted Potatoes Carrots and Zucchini dish checks all the boxes: it’s easy, nourishing, and bursting with flavor. The potatoes turn golden and crisp, the carrots caramelize just enough, and the zucchini brings that tender, juicy bite. A garlic and fresh herb blend ties everything together with garden-fresh magic. Because Garlic Herb Roasted Potatoes Carrots and Zucchini is naturally vegan, gluten-free, and packed with feel-good ingredients, it’s perfect for a quick weeknight side or a colorful addition to your holiday table. Plus, the leftovers? Even better the next day.

Ingredients You’ll Need

Here’s everything you’ll need to bring this cozy roasted veggie dish to life:

• 10 oz baby potatoes, halved — creamy with crisp edges when roasted
• 8 oz carrots, scrubbed and cut into 2-inch pieces — for a sweet, caramelized bite
• 2 tbsp olive oil, divided — adds richness and helps with roasting
• 1 tsp fresh thyme, minced — adds a subtle lemony-herbal note
• 1 tsp fresh rosemary, minced — woodsy and aromatic
• Salt and freshly ground black pepper, to taste
• 6 oz zucchini, trimmed and cut into 1-inch pieces — added later to keep it tender, not mushy
• 2 cloves garlic, minced — gives it that savory kick

This combo delivers texture, color, and big flavor—all from simple, wholesome ingredients.

Optional Add-Ins

Want to mix things up? Try these add-ins:

• Sweet potatoes, red onions, or parsnips for a heartier feel
• A sprinkle of sage or oregano if you’re out of thyme or rosemary

How to Make Garlic Herb Roasted Potatoes Carrots and Zucchini

Start by preheating your oven to 400°F (200°C) and placing a rack in the middle. Consistent oven heat is key to that golden, roasted finish.

1. Prep the root veg: In a large bowl, toss the halved potatoes and carrot pieces with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Spread them out in a single layer on a rimmed baking sheet.
2. Roast, part one: Pop the tray into the oven and roast for 20 minutes. This gives the denser veg a head start.
3. Add the zucchini & garlic: Toss the zucchini with the remaining ½ tablespoon of olive oil and a pinch of salt. After 20 minutes, stir it into the pan along with the minced garlic.
4. Roast again: Roast everything for another 20 minutes. The zucchini should be tender but not mushy, and the other veggies should be golden and crisp around the edges.

Cutting your vegetables evenly is essential—uneven sizes mean uneven roasting.

Pro Tips for Garlic Herb Roasted Potatoes Carrots and Zucchini

• Use parchment paper for easier cleanup and to prevent sticking.
• Don’t crowd the pan—space helps everything roast instead of steam.
• Give it a toss mid-roast to encourage even browning and crispy edges.

Serving Suggestions

This dish pairs like a dream with roasted chicken, turkey, or grilled fish. It’s also lovely with tofu, lentils, or quinoa for a meatless main. Serve it alongside your holiday spread, or batch it on Sunday and use it in grain bowls and wraps all week.

For a complementary side, try this Grilled Eggplant with Garlic and Herbs or pair it with our fan-favorite Garlic Herb Roasted Veggies for a full roasted veggie feast.

Storing & Reheating Leftovers

Let the veggies cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. For best results, reheat in the oven at 375°F for 10–15 minutes to bring back the crispness. Microwave if you’re short on time, but expect softer results.

FAQ

Find more cozy sides like our Roasted Zucchini and Squash Side Dish and let your roasting game shine.

And if you’re hungry for inspiration, don’t forget to follow Kai on Pinterest and Facebook for daily recipe ideas.

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