This garlic herb roasted veggie mix of potatoes, carrots, and zucchini is one of my favorite go-to side dishes. It’s simple, colorful, and bursting with flavor thanks to the fresh garlic, herbs, and a touch of olive oil. Whether I’m serving it with roasted chicken, steak, or even on its own over grains, it’s a dish that always brings comfort and a bit of rustic charm to the table.
Why You’ll Love This Recipe
I love how hands-off and versatile this recipe is. After chopping the veggies and tossing them in a garlicky herb mixture, I just let the oven do all the work. The potatoes turn golden and crisp, the carrots get sweet and tender, and the zucchini softens just enough to soak in all the flavor. It’s healthy, easy to prep, and works with just about any main dish I’m planning.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes or Yukon gold potatoes
- Carrots
- Zucchini
- Olive oil
- Fresh garlic
- Dried Italian herbs (or a mix of thyme, rosemary, and oregano)
- Salt
- Black pepper
- Fresh parsley (optional for garnish)
- Grated Parmesan (optional for serving)
directions
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I preheat the oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.
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I chop the potatoes and carrots into bite-sized pieces, and slice the zucchini into thick half-moons to prevent overcooking.
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In a large mixing bowl, I toss all the vegetables with olive oil, minced garlic, herbs, salt, and pepper until everything’s well coated.
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I spread the veggies out in a single layer on the prepared baking sheet.
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I roast for 35–40 minutes, stirring halfway through to ensure even browning. The potatoes should be fork-tender and slightly crispy at the edges.
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I remove them from the oven and garnish with chopped parsley or a sprinkle of Parmesan if I’m in the mood.
Servings and timing
This recipe serves 4–6 as a side dish.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes
Variations
I like switching up the herbs depending on what I have—sometimes I go for fresh rosemary and thyme, or even add a little lemon zest at the end for brightness. When I want extra flavor, I toss in sliced red onion or bell peppers. For a smoky twist, I use smoked paprika or add a dash of balsamic vinegar before roasting. I’ve also swapped zucchini for yellow squash when that’s what’s in the fridge.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them out on a baking sheet and warm in the oven at 375°F until hot and crisped up again, about 10 minutes. The microwave works too, but I prefer the oven for bringing back that roasted texture.
FAQs
Can I roast all the veggies together at the same time?
Yes, I just make sure to cut the potatoes and carrots small enough so they cook at the same rate as the zucchini, which I slice thicker to avoid overcooking.
Can I use other vegetables in this recipe?
Definitely. I often throw in mushrooms, bell peppers, or Brussels sprouts. Just adjust the roasting time depending on the veggie.
How do I keep the zucchini from getting mushy?
I cut it into thicker slices and avoid over-roasting. I also make sure it’s well spaced on the pan to let moisture escape.
Is fresh garlic better than garlic powder?
I prefer fresh garlic because it gives a bold, fragrant flavor. But when I’m in a pinch, garlic powder works too—just use about half the amount.
Can I make this recipe ahead of time?
Yes, I chop and season the veggies ahead, then store them in the fridge until I’m ready to roast. It’s great for meal prep or busy evenings.
Conclusion
Garlic herb roasted veggies are a simple, flavorful way to get more vegetables onto my plate. They’re wholesome, easy to throw together, and packed with that irresistible roasted goodness. Whether I’m making them as a weeknight side or prepping them for a weekend gathering, this recipe is always a hit.
Print
Garlic Herb Roasted Veggies: Potatoes, Carrots & Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 45–50 minutes
- Yield: 4-6 servings
- Category: Side Dish, Vegetables
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
These garlic herb roasted veggies—featuring potatoes, carrots, and zucchini—are the perfect easy side dish. Tossed in olive oil, fresh garlic, and Italian herbs, then roasted until golden and tender, this colorful medley is wholesome, flavorful, and versatile enough to pair with any meal.
Ingredients
- 1 lb baby potatoes or Yukon gold potatoes, chopped
- 3–4 carrots, peeled and chopped
- 2 zucchinis, sliced into thick half-moons
- 2–3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried Italian herbs (or a mix of thyme, rosemary, oregano)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
- Grated Parmesan (optional for serving)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
- Chop potatoes and carrots into bite-sized pieces. Slice zucchini into thick half-moons.
- In a large mixing bowl, toss all veggies with olive oil, garlic, herbs, salt, and pepper until well coated.
- Spread vegetables evenly on the prepared baking sheet in a single layer.
- Roast for 35–40 minutes, stirring halfway through, until potatoes are tender and edges are golden.
- Remove from oven and garnish with fresh parsley or Parmesan, if desired. Serve warm.
Notes
- Cut zucchini thicker so it roasts without becoming mushy.
- Add red onion, bell peppers, or mushrooms for variety.
- Swap in yellow squash or use smoked paprika for a flavor twist.
- Toss with balsamic vinegar or lemon zest before roasting for brightness.
- Use garlic powder if fresh garlic isn’t available—just reduce the amount.
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