Garlic Herb Roasted Potatoes, Carrots, and Zucchini
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a simple, wholesome side dish bursting with flavor. Crispy, tender, and coated in garlic and aromatic herbs, it pairs perfectly with chicken, fish, or grain bowls. Easy to prep and roast, it’s a healthy and versatile family favorite.
Ingredients
- 3 cups potatoes chopped (Yukon Gold or red potatoes)
- 2 cups carrots peeled and cut into sticks
- 2 cups zucchini sliced into half-moons
- 4 cloves garlic minced or whole
- 3 tbsp olive oil or avocado oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional Add-Ins:
- Paprika or chili flakes for heat
- Lemon zest or balsamic glaze for brightness
- Fresh parsley or grated Parmesan for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut vegetables into uniform pieces for even cooking.
- Toss potatoes, carrots, zucchini, and garlic with olive oil, rosemary, thyme, salt, and pepper.
- Spread in a single layer on a baking sheet. Avoid overcrowding.
- Roast for 25–35 minutes, turning halfway through, until edges are golden and centers tender.
- Garnish with parsley or Parmesan and serve immediately.
Notes
- Avoid overcrowding to ensure crispy edges.
- Add zucchini later in roasting if potatoes and carrots need extra time.
- Use parchment paper for easy cleanup and even browning.
- Experiment with other herbs like oregano, sage, or tarragon.
- A squeeze of lemon or balsamic drizzle enhances flavor before serving.