Garlic Herb Roasted Potatoes Carrots and Zucchini

There’s something so comforting about a tray of roasted vegetables fresh from the oven. The way the edges crisp up, the aroma of garlic and herbs filling the kitchen—it’s the kind of dish that feels like a warm hug on a busy weeknight. I first fell in love with this combination of potatoes, carrots, and zucchini when I needed a quick side for a last-minute dinner party. The colors alone made the table look festive, and the flavors? Well, let’s just say the bowl was scraped clean!

Ingredients You’ll Need

This recipe is all about simplicity and letting the natural flavors shine. Here’s what you’ll need:

• 1 lb baby potatoes – I love using tri-colored ones for extra vibrancy, but Yukon Gold or red potatoes work just as well.
• 3 large carrots – Cut into thick sticks so they hold their texture.
• 1 medium zucchini – Sliced into half-moons for even roasting.
• 3 cloves garlic – Minced. Because is there ever such a thing as too much garlic?
• 2 tbsp olive oil – A good quality extra virgin olive oil makes all the difference.
• 1 tsp dried rosemary – Or fresh if you have it! Just double the amount.
• 1 tsp dried thyme – Earthy and fragrant, it pairs perfectly with the garlic.
• ½ tsp salt – Adjust to taste, but don’t skimp—it brings out the sweetness of the veggies.
• ¼ tsp black pepper – Freshly cracked is best.

Step-by-Step Instructions

This dish comes together in just a few simple steps, and the oven does most of the work!

1. Preheat & Prep: Start by preheating 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.
2. Toss with Love: In a large bowl, combine the potatoes, carrots, and zucchini. Drizzle with olive oil, then add the minced garlic, rosemary, thyme, salt, and pepper. Toss everything together until the veggies are evenly coated. (Don’t be afraid to use your hands—it’s the best way to make sure every nook and cranny gets seasoned!)
3. Roast to Perfection: Spread the veggies in a single layer on a baking sheet. If they’re too crowded, they’ll steam instead of roast, so use two sheets if needed. Pop them in the oven for 25–30 minutes, stirring halfway through, until the potatoes are tender and the edges are golden.
4. Serve Warm: Transfer to a serving dish and give them a final sprinkle of flaky sea salt if you’re feeling fancy. That’s it—easy, right?

Tip: If your potatoes are taking longer to cook than the other veggies, try parboiling them for 5 minutes before roasting. It’s a little extra step, but it ensures everything finishes at the same time!

Pro Tips, Variations, and Substitutions

This garlic herb roasted vegetable medley is wonderfully versatile, so don’t be afraid to make it your own! Here are some ideas to customize it:

• Herb Swap: If you don’t have fresh thyme or rosemary, dried herbs work just fine—use 1/3 of the amount called for.
• Spice It Up: Add a pinch of red pepper flakes or smoked paprika for a little kick.
• Veggie Variations: Swap zucchini for yellow squash, or add bell peppers, parsnips, or Brussels sprouts for extra variety.
• Cheesy Twist: Sprinkle grated Parmesan or crumbled feta over the veggies in the last 5 minutes of roasting for a savory finish.

What to Serve It With

These roasted veggies are the perfect side dish for just about any meal! Here are a few of our favorite pairings:

• Protein Power: Serve alongside roasted chicken, grilled steak, or baked salmon for a complete, hearty meal.
• Vegetarian Delight: Pair with a grain like quinoa or couscous and a dollop of hummus for a satisfying plant-based plate.
• Brunch Upgrade: Add a sunny-side-up egg on top for a cozy, rustic breakfast.

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep them tasting fresh:

• Storage: Let the veggies cool completely, then transfer them to an airtight container. They’ll stay fresh in the fridge for up to 4 days.
• Reheating: For the best texture, reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also use the microwave, but the veggies may soften a bit more.
• Freezing: While you can freeze these veggies, they may become slightly mushy when thawed. If you do freeze them, spread them on a baking sheet to freeze individually before transferring to a freezer-safe bag.

Frequently Asked Questions

Can I use olive oil instead of avocado oil?

Absolutely! Olive oil works just as well—just keep an eye on the roasting time, as it has a slightly lower smoke point.

Do I need to peel the potatoes and carrots?

Nope! Leaving the skins on adds extra texture and nutrients. Just give them a good scrub before chopping.

Can I make this ahead of time?

You can chop the veggies ahead and store them in the fridge, but for the best flavor and texture, roast them fresh.

Why are my veggies soggy?

Overcrowding the pan can cause steaming instead of roasting. Spread them out in a single layer, and don’t skip the preheating step!

Final Thoughts

There’s something so comforting about a tray of golden, garlicky roasted vegetables straight from the oven. Whether you’re serving them as a simple weeknight side or dressing them up for a special occasion, this dish is sure to become a staple in your kitchen. The best part? It’s as easy to make as it is delicious. So grab your favorite sheet pan, toss those veggies with love, and let the oven work its magic. Happy roasting!

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