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.
Ingredients
1.5 pounds baby potatoes
1 pound carrots
2 medium zucchinis
3 tablespoons olive oil
3 cloves garlic, minced
1.5 teaspoons dried Italian herbs
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley or thyme (optional, for garnish)
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Chop the baby potatoes into halves or quarters, carrots into thick sticks, and zucchini into chunks. Keep sizes uniform.
3. In a large bowl, toss all vegetables with olive oil, minced garlic, Italian herbs, salt, and pepper. Coat evenly.
4. Spread the seasoned veggies on the baking sheet in a single layer.
5. Roast for 25 minutes, then toss with a spatula or tongs.
6. Roast an additional 15–20 minutes, or until golden and fork-tender.
7. Remove from oven and garnish with fresh parsley or thyme if using. Serve warm.
Notes
Cut vegetables to similar sizes to ensure even cooking.
Add zucchini halfway through baking if you prefer it less soft.
For crispier edges, do not overcrowd the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 generous portion
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, garlic herb, easy side dish