Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Bright, wholesome, and irresistible—this Garlic Herb Roasted Potatoes, Carrots, and Zucchini medley is the ultimate side dish that brings comfort and flavor to any meal. Coated in garlic, olive oil, and fragrant herbs, then roasted to golden perfection, it complements everything from grilled proteins to cozy weeknight feasts.

I first stumbled upon this recipe during a summer cookout—I needed a quick veggie side that could satisfy my picky-eater crowd. Roasting it all together in one sheet pan made prep simple, and the vibrant color and aroma always attracted even the most reluctant eaters. It’s now a go-to year-round.

Why You’ll Love This Recipe

• One-pan convenience—easy prep, minimal cleanup
• Balanced flavor—savory garlic, herbs, and lightly caramelized veggies
• Nutrition-packed—a colorful array of vitamins, fiber, and antioxidants
• Customizable—swap veggies or herbs based on what you have
• Crowd-pleasing—popular with both adults and kids

Ingredients

Serves 4:

• 3 medium potatoes, diced
• 2 large carrots, sliced
• 2 medium zucchinis, sliced
• 4 cloves garlic, minced
• 2 Tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Time: ~35 minutes total (Prep 10, Roast 25–30)

Step 1: Preheat Oven & Prep Sheet

Preheat to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Toss the Vegetables

In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil, add minced garlic, thyme, rosemary, salt, and pepper. Toss until everything is evenly coated.

Step 3: Arrange on Tray

Spread veggies in a single layer, leaving space between pieces to promote even roasting and crispy edges.

Step 4: Roast to Perfection

Bake 25–30 minutes, flipping halfway, until vegetables are tender and carrots have golden edges.

Step 5: Garnish & Serve

Remove from oven, sprinkle with fresh parsley, and serve immediately.

Tips for the Best Roast

• Uniform cuts ensure even cooking
• Avoid overcrowding—give veggies room to crisp
• Shake halfway through for even caramelization
• Fresh herbs boost flavor; add rosemary or thyme at the end

Flavor Variations

• Seasonal twist: swap rosemary with sage or oregano
• Spicy kick: add a sprinkle of red pepper flakes
• Cheesy finish: melt Parmesan over hot veggies before serving
• Mediterranean twist: add olive slices and sun-dried tomatoes

What to Serve With This Dish

• Grilled chicken, salmon, or steak
• Roast pork or meatloaf
• Quinoa, rice, or couscous bowls
• A fresh green salad for extra crunch

Storage & Reheating Guide

• Refrigerate in an airtight container for up to 4 days
• Reheat on a baking sheet at 375°F until veggies crisp again
• Freeze not recommended—best fresh or refrigerated

Why This Recipe Works

This roasted veggie trio hits all the right notes: flavor, color, and ease. It works with any season, adapts to pantry staples, and keeps your meal vibrant and nutritious. It fuels dinner at home or shines at a potluck—and it’s healthy enough to enjoy guilt-free.

Print Pin

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This one-pan Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is easy, flavorful, and perfect year-round. Ready in 30 minutes!

Course Dinner, Side Dish, Vegetables

Cuisine American

Keyword Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 3 medium potatoes diced
• 2 large carrots sliced
• 2 medium zucchinis sliced
• 4 cloves garlic minced
• 2 Tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

Step 1: Preheat Oven & Prep Sheet

• Preheat to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Toss the Vegetables

• In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil, add minced garlic, thyme, rosemary, salt, and pepper. Toss until everything is evenly coated.

Step 3: Arrange on Tray

• Spread veggies in a single layer, leaving space between pieces to promote even roasting and crispy edges.

Step 4: Roast to Perfection

• Bake 25–30 minutes, flipping halfway, until vegetables are tender and carrots have golden edges.

Step 5: Garnish & Serve

• Remove from oven, sprinkle with fresh parsley, and serve immediately.