Crispy, golden, and packed with flavor, this Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is the perfect side! Infused with fragrant herbs and garlic, it’s a delicious, crowd-pleasing addition to any meal.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and minimal prep time make this recipe perfect for busy weeknights.
- Healthy and Nutritious: Packed with fiber, vitamins, and antioxidants, this dish is both delicious and good for you.
- Perfect Texture: A combination of crispy edges and tender centers gives these vegetables a satisfying bite.
- Versatile Side Dish: Complements a variety of proteins, including chicken, beef, fish, or tofu.
- Customizable: Easily switch up the vegetables or spices to suit your taste preferences.
Ingredients
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the diced potatoes and sliced carrots. Drizzle with 2 tablespoons of olive oil, and sprinkle with minced garlic, dried rosemary, dried thyme, paprika, salt, and black pepper. Toss until the vegetables are evenly coated.
- Spread the potato and carrot mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
- While the potatoes and carrots are roasting, place the sliced zucchini in the same bowl used earlier. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
- After the initial 20 minutes of roasting, remove the baking sheet from the oven and add the zucchini slices to the other vegetables. Toss gently to combine, then spread everything out in an even layer.
- Return the baking sheet to the oven and continue roasting for an additional 15–20 minutes, or until all the vegetables are tender and lightly browned.
- Remove from the oven and serve warm.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 6 servings
- Calories: Approximately 180 kcal per serving
Variations
- Cheesy Twist: Sprinkle freshly grated Parmesan or feta cheese over the vegetables before serving.
- Spicy Version: Add a pinch of red pepper flakes or cayenne pepper for a kick of heat.
- Fresh Herb Option: Replace dried herbs with fresh rosemary and thyme for a more aromatic flavor.
- Balsamic Glaze: Drizzle with balsamic glaze before serving for an extra depth of flavor.
- Different Vegetables: Swap out zucchini for bell peppers, Brussels sprouts, or sweet potatoes for a variation.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a sealed container for up to 2 months. Reheat in the oven for best texture.
- Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave for 1–2 minutes.
FAQs
How do I prevent the vegetables from becoming mushy?
Roast the potatoes and carrots first since they take longer to cook, then add the zucchini later to keep it from overcooking.
Can I use fresh herbs instead of dried?
Yes! Fresh rosemary and thyme will add a more intense flavor. Use three times the amount compared to dried herbs.
What’s the best way to cut the vegetables for even cooking?
Dice the potatoes into 1-inch cubes and slice the carrots and zucchini into similar-sized pieces to ensure they cook evenly.
Can I make this dish ahead of time?
Yes, you can prepare and roast the vegetables ahead of time, then reheat them in the oven before serving.
How can I make this recipe oil-free?
Use vegetable broth instead of olive oil to coat the vegetables before roasting.
Can I cook these vegetables in an air fryer?
Yes! Roast at 375°F (190°C) for about 15–20 minutes, shaking the basket halfway through for even cooking.
Can I add protein to this dish?
Absolutely! Add diced chicken, tofu, or chickpeas to make it a complete meal.
What other seasonings can I use?
Try Italian seasoning, smoked paprika, or cumin for different flavor profiles.
Can I use baby potatoes instead of diced potatoes?
Yes, simply halve or quarter them to ensure they cook evenly with the other vegetables.
Is this recipe vegan and gluten-free?
Yes! This dish is naturally vegan and gluten-free, making it suitable for various dietary preferences.
Conclusion
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a flavorful, easy-to-make side dish that pairs well with any meal. Whether you’re making it for a family dinner, a holiday gathering, or meal prep, this recipe is packed with delicious roasted goodness. Try it today and enjoy a healthy and tasty addition to your meals!
Print
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini – Crispy, flavorful, and perfectly seasoned! A delicious, easy side dish for any meal.
Ingredients
4 cups potatoes, diced
2 cups carrots, sliced
2 cups zucchini, sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon dried rosemary
1 teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the diced potatoes and sliced carrots. Drizzle with 2 tablespoons of olive oil, and sprinkle with minced garlic, dried rosemary, dried thyme, paprika, salt, and black pepper. Toss until the vegetables are evenly coated.
- Spread the potato and carrot mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
- While the potatoes and carrots are roasting, place the sliced zucchini in the same bowl used earlier. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
- After the initial 20 minutes of roasting, remove the baking sheet from the oven and add the zucchini slices to the other vegetables. Toss gently to combine, then spread everything out in an even layer.
- Return the baking sheet to the oven and continue roasting for an additional 15–20 minutes, or until all the vegetables are tender and lightly browned.
- Remove from the oven and serve warm.
Notes
- Even Roasting Tip: Cut all vegetables into similar-sized pieces to ensure even cooking and a perfectly crispy, tender texture.
- Flavor Boost: For extra depth, toss the veggies with a squeeze of lemon juice or a sprinkle of Parmesan cheese right before serving.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Roasted Vegetables
- Method: Roasting
- Cuisine: American
Keywords: Garlic Herb Roasted Potatoes, Carrots, and Zucchini