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.
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.