There’s something so comforting about a tray of roasted vegetables fresh from the oven—golden edges, fragrant herbs, and that irresistible caramelized sweetness. I first fell in love with this combination of potatoes, carrots, and zucchini on a chilly autumn evening when I needed something hearty yet simple. The garlic and herbs filled the kitchen with the coziest aroma, and just like that, it became a staple in my weeknight rotation. Whether you’re serving it alongside a roast chicken or enjoying it as a vegetarian main, this dish is a celebration of simplicity and flavor.
Ingredients You’ll Need
Here’s what you’ll need to make these irresistible roasted veggies:
- 1 lb baby potatoes – I love using baby potatoes because they hold their shape beautifully, but Yukon Golds or red potatoes work too.
- 3 large carrots – Peeled and cut into sticks for even roasting.
- 1 medium zucchini – Sliced into half-moons for a tender bite.
- 4 cloves garlic – Minced. Because is there ever enough garlic?
- 2 tbsp olive oil – The key to crispy, golden edges.
- 1 tsp dried thyme – Or fresh if you have it—just double the amount.
- 1 tsp dried rosemary – Crushed between your fingers to release the oils.
- ½ tsp salt – Plus more to taste.
- ¼ tsp black pepper – Freshly cracked for the best flavor.
Step-by-Step Instructions
Let’s turn these humble ingredients into a show-stopping side dish:
- Preheat & Prep: Preheat your oven to 400°F (200°C). While it heats, wash and chop all your vegetables—try to keep them roughly the same size so they cook evenly.
- Toss with Love: In a large bowl, combine the potatoes, carrots, zucchini, garlic, olive oil, thyme, rosemary, salt, and pepper. Toss everything together until the veggies are evenly coated. (Don’t be shy—get your hands in there if needed!)
- Spread & Roast: Spread the vegetables in a single layer on a large baking sheet. Crowding the pan will steam them instead of roasting, so use two trays if necessary. Pop them into the oven and roast for 25 minutes.
- Flip & Finish: After 25 minutes, give the veggies a good stir (or flip them if you’re feeling fancy) and roast for another 15–20 minutes until they’re tender and beautifully caramelized.
Tip: If your potatoes are taking longer to soften, you can remove the zucchini and carrots first and let the potatoes finish roasting. No one likes mushy zucchini!
Pro Tips, Variations, and Substitutions
This recipe is wonderfully adaptable! Here are some ways to make it your own:
- Herb Swap: Don’t have fresh rosemary or thyme? Try dried Italian seasoning or a sprinkle of oregano for a different flavor profile.
- Veggie Variations: Swap zucchini for yellow squash or add in some quartered Brussels sprouts for extra texture.
- Cheesy Twist: Sprinkle grated Parmesan or crumbled feta over the veggies during the last 5 minutes of roasting for a savory finish.
- Spice It Up: Add a pinch of red pepper flakes or smoked paprika for a subtle kick.
What to Serve It With
These roasted veggies are the perfect side dish for almost any meal! Here are some of our favorite pairings:
- Juicy roasted chicken or herb-crusted salmon
- Grilled steak or pork chops
- A cozy Sunday pot roast
- As part of a vegetarian spread with quinoa or couscous
Storage and Reheating Tips
Leftovers? No problem! Here’s how to keep them tasting fresh:
- Storage: Place cooled veggies in an airtight container in the fridge for up to 4 days.
- Reheating: For best results, reheat in a 350°F oven for 10-15 minutes until warmed through. You can also microwave for 1-2 minutes, though the texture won’t be quite as crispy.
- Freezing: While possible, the zucchini may become softer after thawing. If freezing, use within 2 months.
Frequently Asked Questions
Can I use different root vegetables?
Absolutely! Sweet potatoes, parsnips, or turnips would all work beautifully in this recipe. Just adjust cooking times as needed for harder vegetables.
Why are my vegetables soggy?
This usually happens if they’re overcrowded on the pan. Make sure there’s space between pieces for proper air circulation, and don’t skip the preheating step for your baking sheet!
Can I make this ahead for meal prep?
Yes! Roast as directed, then store in meal prep containers. They’ll keep well for 3-4 days in the fridge and reheat beautifully.
Is this recipe gluten-free and vegan?
Yes to both! As written, this recipe contains no animal products or gluten-containing ingredients.
Final Thoughts
There’s something so comforting about a tray of perfectly roasted vegetables, isn’t there? The way the garlic infuses every bite, the caramelized edges of the potatoes, and the tender zucchini that practically melts in your mouth – it’s simple food at its finest. Whether you’re serving these as a weeknight side or bringing them to a potluck, I hope this recipe becomes a regular in your rotation just like it is in mine. Happy roasting, friends!