Golden on the outside, fork-tender on the inside, these Garlic Herb Roasted Potatoes Carrots and Zucchini bring rustic comfort to your table with minimal effort. The medley of vegetables gets a burst of flavor from garlic, herbs, and a hint of olive oil, making every bite taste like it came from a cozy farmhouse kitchen.

Whether you’re prepping a holiday meal or just want a fuss-free side dish on a weeknight, this recipe delivers both taste and versatility. The combination of textures—from crispy potato edges to sweet, caramelized carrots—makes this a crowd-pleaser every time.

Preparation Phase & Tools to Use

To make the most out of this dish, you’ll want the right kitchen gear:

Rimmed Baking Sheet: Ensures the vegetables roast evenly and prevents oil or juices from spilling.
Sharp Chef’s Knife: For chopping the vegetables into uniform sizes, which helps them cook at the same rate.
Mixing Bowl: Allows you to evenly coat the vegetables with oil and seasonings.

Silicone Spatula or Tongs: Great for tossing the veggies mid-roast without damaging them.
Parchment Paper or Silicone Baking Mat (optional): Helps with easy cleanup and avoids sticking.

Using these tools streamlines the process and ensures a consistent, delicious result.

Ingredients for the Garlic Herb Roasted Potatoes Carrots and Zucchini

Baby Potatoes: These roast beautifully, becoming crispy on the outside and fluffy inside.
Carrots: Offer a sweet contrast and become tender and caramelized when roasted.
Zucchini: Adds a soft texture and soaks up the garlic herb flavor deliciously.

Olive Oil: Helps in roasting and brings richness to the vegetables.
Garlic (minced): The hero ingredient that infuses depth and aroma.
Dried Italian Herbs: A blend of oregano, basil, thyme, and rosemary to elevate flavor.

Salt and Black Pepper: Simple yet essential for enhancing natural veggie flavors.
Fresh Parsley or Thyme (optional): Adds color and a hint of freshness after roasting.

How To Make the Garlic Herb Roasted Potatoes Carrots and Zucchini

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Step 2: Chop the Veggies

Cut the baby potatoes in halves or quarters, depending on size. Slice the carrots into thick sticks, and chop zucchini into chunks. Try to keep sizes consistent for even roasting.

Step 3: Season Everything

In a large mixing bowl, toss the potatoes, carrots, and zucchini with olive oil, minced garlic, dried Italian herbs, salt, and pepper. Make sure every piece is coated well.

Step 4: Spread and Roast

Spread the vegetables in a single layer on the prepared baking sheet. Avoid crowding to allow them to crisp up nicely.

Step 5: Roast and Toss

Roast for 25 minutes, then gently toss with a spatula or tongs. Return to the oven for another 15-20 minutes until everything is golden and tender.

Step 6: Garnish and Serve

Sprinkle with fresh parsley or thyme before serving for a pop of color and freshness.

Best Way to Serve and Store Garlic Herb Roasted Potatoes Carrots and Zucchini

These roasted vegetables are perfect as a warm side dish next to roasted meats, grilled chicken, or even tofu. Serve them straight from the oven for the crispiest texture. If you’re planning ahead, you can roast them earlier in the day and reheat in the oven at 350°F until warmed through.

To store, transfer cooled leftovers to an airtight container. They keep well in the fridge for up to 4 days. For best results, reheat in the oven or air fryer rather than the microwave to bring back that lovely roasted texture.

Frequently Asked Questions

How do I keep the zucchini from getting too soft?

Zucchini cooks faster than potatoes and carrots, so cut it into slightly larger chunks or add it halfway through roasting for a firmer texture.

Can I use other vegetables?

Absolutely! Bell peppers, red onions, and Brussels sprouts all roast beautifully and pair well with the garlic herb flavor.

Is fresh garlic better than powdered?

Fresh garlic adds a punchier, more aromatic flavor, but garlic powder can be a handy substitute in a pinch.

Can I make this recipe ahead of time?

Yes, chop and season your veggies in advance. Keep them in the fridge until ready to roast, or roast them earlier in the day and reheat before serving.

What oil is best for roasting vegetables?

Olive oil is a flavorful option that holds up well in roasting. You could also use avocado oil for a higher smoke point.

Want More Side Dish Ideas?

If you loved these Garlic Herb Roasted Potatoes Carrots and Zucchini, try these next:

Cheesy Ranch Potatoes for an indulgent cheesy twist.
Scalloped Corn Casserole that brings sweet comfort.

Hawaiian Chicken Sheet Pan Recipe for a sweet-savory main with roasted veggies.
Zucchini Carrot Oatmeal Muffins to use up extra produce in a healthy way.
Creamy Garlic Butter Chicken Rotini if you’re craving something heartier.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner or side dish board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you switch up the veggies or herbs? Try a different seasoning blend?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Author: Olivia McKenney
Total Time: 1 hour
Yield: 4–6 servings

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Description

This Garlic Herb Roasted Potatoes Carrots and Zucchini recipe is an easy, wholesome side dish full of warm, rustic flavor. With crisped edges, tender centers, and a perfect garlic-herb seasoning blend, it’s a go-to for holiday dinners or weeknight meals.