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Garlic Herb Roasted Vegetables

Category: Perfect Side Dishes to Complete Any Meal

This dish combines halved baby potatoes carrots cut into pieces and zucchini roasted with olive oil fresh thyme rosemary and minced garlic. The potatoes become crispy the carrots caramelize for sweetness and the zucchini absorbs the herbaceous garlic flavor. Roasting in two stages ensures perfect texture and flavor balance. It is a simple and healthy side that pairs well with grilled meats or salads and suits vegetarian diets.

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Created By Sarah
Last updated on Sun, 15 Jun 2025 22:31:53 GMT
A bowl of vegetables including carrots, potatoes, and parsley. Save
A bowl of vegetables including carrots, potatoes, and parsley. | sarahmeal.com

These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a simple yet flavorful side dish, perfect for any meal. The potatoes get irresistibly crispy, the carrots caramelize beautifully, and the zucchini absorbs all the delicious garlic and herb flavors. With just a few pantry staples, this recipe is easy to make and pairs well with everything from grilled meats to light salads.

I started making this recipe on a whim to use up leftover veggies and now it has become a regular request at our table.

Ingredients

  • Baby potatoes: halved for crispy edges and fluffy interiors choose firm potatoes without sprouts
  • Medium carrots: scrubbed and cut into pieces for sweetness and texture pick bright orange carrots for the best flavor
  • Olive oil: divided to coat vegetables helping them roast evenly and develop a beautiful golden color use extra virgin for richer taste
  • Fresh thyme: minced for an earthy aroma
  • Fresh rosemary: minced adds piney notes that complement root vegetables
  • Salt and freshly ground black pepper: to enhance all the natural flavors
  • Zucchini: trimmed and cut into pieces for a tender bite opt for firm zucchini with vibrant skin
  • Garlic cloves: minced bring pungent warmth that ties all the flavors together

Step-by-Step Instructions

Preheat the oven:
Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius and arrange a rack in the middle to ensure even heat distribution
Prepare potatoes and carrots:
In a large bowl toss the halved baby potatoes and carrot pieces with two and a half tablespoons of olive oil fresh thyme fresh rosemary salt and freshly ground black pepper until evenly coated
Roast potatoes and carrots:
Spread the seasoned potatoes and carrots on a rimmed baking sheet and roast for twenty minutes allowing the potatoes to crisp and the carrots to begin caramelizing
Toss zucchini:
In the same bowl toss the zucchini pieces with the remaining half tablespoon of olive oil and a pinch of salt to season
Combine and continue roasting:
Remove the baking sheet from the oven add the zucchini and minced garlic and toss everything together then spread into an even layer
Final roast:
Return to the oven and roast for another twenty minutes or until all the vegetables are tender and lightly browned
Serve:
Serve warm and enjoy

You Must Know

I love how the rosemary and thyme elevate simple roasted vegetables into something special My family still talks about the first time they tasted this combo at a Sunday dinner

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days Reheat gently in the oven to preserve crispness rather than the microwave

Ingredient Substitutions

Swap zucchini with bell peppers or Brussels sprouts for a fresh twist Fresh herbs can be replaced with dried herbs but reduce the quantity by half

Serving Suggestions

Serve these roasted vegetables alongside grilled chicken fish or tofu for a wholesome meal Toss with cooked quinoa or brown rice to make a complete dinner

Cultural Context

Roasting vegetables is a classic technique across many cuisines because it intensifies natural sweetness and adds texture The combination of garlic and herbs is particularly popular in Mediterranean cooking

Pro Tips

A bowl of vegetables including carrots and potatoes. Save
A bowl of vegetables including carrots and potatoes. | sarahmeal.com
A bowl of vegetables including carrots and potatoes. Save
A bowl of vegetables including carrots and potatoes. | sarahmeal.com

Common Recipe Questions

→ What is the best way to achieve crispy roasted potatoes?

Use halved baby potatoes and toss them well with olive oil before roasting. Spread them with space on a baking sheet to allow air circulation which prevents steaming and encourages crispiness.

→ Can I substitute the zucchini with other vegetables?

Yes bell peppers or Brussels sprouts work well as alternatives and provide different flavor profiles while still roasting nicely with garlic and herbs.

→ How do the herbs affect the flavor of the vegetables?

Fresh thyme and rosemary add an earthy and fragrant note that complements the natural sweetness of the carrots and the heartiness of the potatoes.

→ Is this dish suitable for vegan diets?

Yes all ingredients are plant-based and no animal products are used making it vegan friendly.

→ How can I store leftovers to maintain texture?

Store in an airtight container in the refrigerator for up to three days. Reheat in a hot oven to help regain crispness or gently on the stovetop with a bit of olive oil.

Garlic Herb Roasted Potatoes Carrots

Crispy potatoes carrots and zucchini roasted with garlic and fresh herbs for a delicious side.

Preparation Time
10 minutes
Cook Time
40 minutes
Total Duration
50 minutes
Created By: Sarah

Recipe Category: Side Dishes

Level of Difficulty: Simple

Cuisine Style: American

Servings Yield: 5 Portion Size (5 servings)

Diet Preferences: Vegan-Friendly, Vegetarian-Friendly, Gluten-Free Option, Dairy-Free Option

What You'll Need

→ Vegetables

Ingredient 01 1.25 lb baby potatoes, halved
Ingredient 02 1 lb medium carrots, scrubbed and cut into 2-inch pieces
Ingredient 03 12 oz zucchini, trimmed and cut into 1-inch pieces
Ingredient 04 4 cloves garlic, minced

→ Herbs & Seasoning

Ingredient 05 1 tbsp fresh thyme, minced
Ingredient 06 1 tbsp fresh rosemary, minced
Ingredient 07 Salt, to taste
Ingredient 08 Freshly ground black pepper, to taste

→ Oils

Ingredient 09 3 tbsp olive oil, divided

How to Make It

Instruction 01

Set the oven to 400°F (200°C) and place a rack in the middle position.

Instruction 02

In a large bowl, toss halved potatoes and carrot pieces with 2.5 tablespoons olive oil, thyme, rosemary, salt, and black pepper until evenly coated.

Instruction 03

Spread the seasoned potatoes and carrots evenly on a rimmed baking sheet and roast for 20 minutes.

Instruction 04

In the same bowl, toss zucchini pieces with remaining 0.5 tablespoon olive oil and a pinch of salt.

Instruction 05

Remove baking sheet from oven, add zucchini and minced garlic, toss to combine, then spread in an even layer.

Instruction 06

Return the baking sheet to the oven and roast for an additional 20 minutes until all vegetables are tender and lightly browned.

Instruction 07

Serve the roasted vegetables warm and enjoy.

Additional Tips

  1. For extra crispiness, ensure vegetables are spread out with space between pieces on the baking sheet.
  2. Add red pepper flakes for a hint of heat or sprinkle Parmesan cheese for enhanced flavor.
  3. Zucchini can be substituted with bell peppers or Brussels sprouts for variation.

Essential Tools

  • Large mixing bowl
  • Sharp knife and cutting board
  • Rimmed baking sheet
  • Parchment paper (optional, for easy cleanup)
  • Wooden spoon or spatula

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.
  • Calories: 213.67
  • Fat Content: 9.56 grams
  • Carbohydrate Content: 30.46 grams
  • Protein Content: 3.56 grams