Name: Garlic Herb Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups baby potatoes, halved (Small, uniform pieces); 2 cups carrots, sliced (About 1/4-inch thick on the bias); 2 cups zucchini, sliced (About 1/2-inch thick); 3 tablespoons olive oil (Can be swapped for avocado oil); 4 cloves garlic, minced; 1 teaspoon dried thyme (Can use fresh herbs — 1 tablespoon each of chopped fresh thyme and rosemary); 1 teaspoon dried rosemary; to taste Salt and freshly ground black pepper

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I’ve been making this simple roast for weeknight dinners and Sunday suppers alike — it checks all the boxes: crisp edges on the potatoes, sweet roasted carrots, and zucchini that keeps its texture without turning mushy. This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is an easy, no-fuss side that pairs with everything from grilled chicken to a full holiday spread and is forgiving enough for cooks of any level. If you like quick sheet-pan veggie ideas, you might also enjoy this roasted veggie recipes roundup for more inspiration.

Why you’ll love this dish

This dish is straightforward but rewarding. At 400°F the vegetables caramelize and develop deep flavor without complex prep. It’s budget-friendly, easy to scale up or down, and kid-approved because the veggies turn sweet and slightly crispy — even picky eaters often come back for seconds. Make it for weeknight dinners, potlucks, or as an easy roast to accompany a richer main when you want a lighter counterpoint.

“Perfect weeknight side — golden potatoes, sweet carrots, and just enough garlic and herbs to make everyone ask what’s for dinner.”

If you’re building a full plate, this roast teams beautifully with bold mains; for a flavor-packed seafood dinner idea, try pairing it with a garlicky protein like this garlic cream sauce seafood dinner.

How this recipe comes together

Overview: Toss halved baby potatoes, sliced carrots, and zucchini with olive oil, minced garlic, dried thyme, rosemary, salt, and pepper. Spread in a single layer and roast at 400°F for 25–30 minutes, stirring once for even browning. The potatoes take the longest, so keep them slightly smaller than the carrots or start potatoes a few minutes earlier if you want perfect tenderness.

Quick tips on timing and technique:

Potatoes: need direct heat to get crisp skins — cut evenly for consistent cooking.
Carrots: slice on the bias for more surface area and faster roasting.
Zucchini: adds moisture; slice a bit thicker so it holds texture and doesn’t collapse.

For another crowd-pleasing side inspiration with garlic and bread-based indulgence, check out this cheesy chicken garlic bread sandwich idea.

What you’ll need

2 cups baby potatoes, halved (small, uniform pieces)
2 cups carrots, sliced (about 1/4-inch thick on the bias)
2 cups zucchini, sliced (about 1/2-inch thick)
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste

Notes and substitutions:

Olive oil can be swapped for avocado oil for a higher smoke point.
If you prefer fresh herbs, use 1 tablespoon chopped fresh thyme and 1 tablespoon chopped fresh rosemary.
For a dairy finish, sprinkle grated Parmesan in the last 5 minutes of roasting.

Step-by-step instructions

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.
Place the halved potatoes, sliced carrots, and zucchini in a large bowl.
Drizzle the olive oil over the vegetables. Add the minced garlic, thyme, rosemary, and a generous pinch of salt and pepper.
Toss thoroughly so every piece is lightly coated in oil and seasoning.
Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding — use two sheets if needed.
Roast in the preheated oven for 25–30 minutes, stirring once at the 12–15 minute mark so everything browns evenly. Roast until potatoes are fork-tender and edges are golden.
Serve warm as a side dish.

If you want the potatoes extra-crisp, roast for 5–10 minutes longer or finish with a quick broil (watch closely).

How to plate and pair

For a family dinner, serve this roast beside roasted or pan-seared chicken thighs and a simple green salad.
Dress it up: finish with a squeeze of lemon, chopped parsley, and a scattering of toasted pine nuts for texture.
Make it a sheet-pan meal: add halved sausages or bone-in chicken thighs on the same pan (stagger cooking times so the meat reaches safe temps).
For a vegetarian entrée, top the roasted veggies with warm chickpeas and a dollop of herby yogurt.

If you want a saucier, sandwich-ready combo, this roast complements a warm garlic sandwich like the cheesy chicken garlic bread sandwich nicely.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
To reheat: spread leftovers on a baking sheet and roast at 375°F for 8–10 minutes to re-crisp. Microwaving works but will soften the veggies.
Freezing: roasted zucchini becomes soft when frozen; potatoes and carrots freeze better. If you must freeze, cool completely, pack into freezer-safe containers, and use within 2 months. Reheat from frozen in a 375°F oven until hot throughout.
Food safety: ensure any added proteins are cooked to their recommended internal temperatures before combining.

Pro chef tips

Uniform cuts = uniform cooking. Keep potato halves and carrot slices close in size.
Dry the zucchini slightly on a towel after slicing to reduce steam and improve browning.
Don’t skimp on space — overcrowding causes steaming, not roasting.
Use high-quality dried herbs if fresh aren’t available; rehydrate them in the oil for a few minutes to bloom their flavor.
For faster potatoes, parboil halved potatoes for 5 minutes, drain, and then roast for a crisp exterior and tender interior.

Creative twists

Lemon-Parmesan: finish with lemon zest and grated Parmesan.
Spicy paprika: add 1 teaspoon smoked paprika and a pinch of cayenne for heat.
Mediterranean: swap rosemary/thyme for oregano and add cherry tomatoes in the last 10 minutes.
Maple-balsamic glaze: toss carrots and potatoes with a tablespoon of maple syrup and a splash of balsamic before roasting for a sweet-savory finish.
Make it vegan: keep the oil and herbs, and add toasted chickpeas for protein.

FAQ

Q: How long does prep and cook time take?
A: Prep (washing, slicing) is about 10–15 minutes. Roast time is 25–30 minutes. Total time about 35–45 minutes.

Q: Can I use russet or red potatoes instead of baby potatoes?
A: Yes. Cut larger potatoes into even, bite-sized pieces — slightly smaller than the carrots — so everything finishes at the same time.

Q: My zucchini got soggy. How can I prevent that?
A: Slice thicker, remove excess moisture with a towel, spread out on the sheet pan, and add zucchini in the last 10–12 minutes of roasting to avoid overcooking.

Q: Can I make this ahead for a party?
A: Roast the potatoes and carrots fully; undercook the zucchini slightly and reheat both on a sheet tray to re-crisp before serving. Or roast everything and reheat as described in storage tips.

Q: Is this recipe allergy-friendly?
A: The base recipe is naturally gluten-free and vegetarian. Check any added proteins or toppings (cheese, dressings) for allergens.

Conclusion

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is an easy, versatile side that delivers big flavor with minimal effort — perfect for busy weeknights and dinner-party spreads alike. For another take on the same trio with slightly different seasonings and techniques, see Garlic Herb Roasted Potatoes Carrots and Zucchini – Eatwell101. If you want a plated version with extra herbs and a few optional add-ins, this guide from Garlic Herb Roasted Potatoes, Carrots, and Zucchini – Chefjar offers helpful variations and visuals.

Garlic Herb Roasted Vegetables

This easy Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe makes for a delicious side dish that pairs well with various main courses, featuring crisp edges on potatoes, sweet roasted carrots, and hearty zucchini.

Prep Time 15

Cook Time 30

Total Time 45

Serving Size servings

Ingredients

Vegetables

2 cups baby potatoes, halved Small, uniform pieces
2 cups carrots, sliced About 1/4-inch thick on the bias
2 cups zucchini, sliced About 1/2-inch thick

Seasoning and Oil

3 tablespoons olive oil Can be swapped for avocado oil
4 cloves garlic, minced
1 teaspoon dried thyme Can use fresh herbs — 1 tablespoon each of chopped fresh thyme and rosemary
1 teaspoon dried rosemary
to taste Salt and freshly ground black pepper

Instructions

Preparation

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.
Place the halved potatoes, sliced carrots, and zucchini in a large bowl.
Drizzle the olive oil over the vegetables. Add the minced garlic, thyme, rosemary, and a generous pinch of salt and pepper.
Toss thoroughly so every piece is lightly coated in oil and seasoning.
Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding — use two sheets if needed.

Cooking

Roast in the preheated oven for 25–30 minutes, stirring once at the 12–15 minute mark so everything browns evenly. Roast until potatoes are fork-tender and edges are golden.

Serving

Serve warm as a side dish.
For an extra-crisp texture, roast for 5–10 minutes longer or finish with a quick broil, watching closely.

Notes

Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days. For reheating, spread leftovers on a baking sheet and roast at 375°F for 8–10 minutes to re-crisp.