Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe

I brought a Roasted Veggies Side Dish of garlic-herb potatoes, carrots and zucchini that disappears first every time.

I can’t shut up about these Garlic Herb Roasted Potatoes Carrots And Zucchini because they actually taste like something I want to eat every night. I love how the baby potatoes hit that crunchy outside, creamy middle thing and the garlic gives it real honest punch.

I’m obsessed with the messy mix of carrots and zucchini together, a proper Veggie Combos moment that never gets boring. But what I really love is how this Roasted Veggies Side Dish fits any table.

Thanksgiving or random Tuesday night. Simple, loud flavors.

No pretense. Just food that makes me go back for more.

Ingredients

• Baby potatoes: hearty, creamy centers and crisp skins when roasted.
• Carrots: sweet, slightly crunchy, and they caramelize beautifully.
• Zucchini: tender, juicy, so it adds lightness to the mix.
• Olive oil: keeps things moist and helps everything brown nicely.
• Butter: adds richness and that comforting, slightly nutty finish.
• Garlic: punchy aroma and that warm, savory backbone.
• Rosemary: woody, piney notes that stick to the potatoes.
• Thyme: subtle earthiness that plays well with roasted veggies.
• Parsley: fresh, green pop that brightens each bite.
• Kosher salt: brings out natural sweetness and balances flavors.
• Black pepper: mild heat and a little kick on the tongue.
• Smoked paprika: smoky warmth, optional but really nice sometimes.
• Lemon zest: adds a zippy, sunny hit at the end.

Ingredient Quantities

• 1 1/2 lb baby potatoes or Yukon Gold, halved or quartered
• 1 lb carrots, peeled and cut into 1 inch pieces
• 2 medium zucchini, cut into 1/2 inch slices
• 3 tbsp olive oil
• 1 tbsp unsalted butter, melted (optional)
• 4 garlic cloves, minced or finely chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional but nice)
• 1 tsp lemon zest (optional for brightness)

How to Make this

1. Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment and brush a little oil so the veggies dont stick.

2. Cut potatoes into halves or quarters so pieces are about the same size as the carrot chunks. Toss potatoes and carrots in a large bowl with 2 1/2 tbsp olive oil, 3/4 tsp salt, 1/4 tsp pepper, and the smoked paprika.

3. Spread potatoes and carrots in a single layer on the sheet, cut side down where possible, giving them some space so they roast instead of steam.

4. Roast potatoes and carrots for 20 minutes, flipping once halfway so they brown evenly. They should be starting to get tender and golden.

5. While those roast, slice zucchini and mix with remaining olive oil, 1/4 tsp salt and a little pepper. Set aside.

6. After the 20 minutes, add zucchini to the baking sheet in a single layer but keep some room so everything still roasts. Sprinkle the chopped rosemary and thyme over all the veggies.

7. Return to oven and roast another 12 to 15 minutes, checking at 10 minutes. You want crisp edges and tender centers.

8. Five minutes before done, melt the butter with the minced garlic (or toss garlic with a splash of oil if avoiding butter) and drizzle over the veggies, or brush it on. This keeps the garlic from burning while giving big flavor.

9. When vegetables are roasted to your liking, remove from oven. Toss with chopped parsley, lemon zest if using, and adjust salt and pepper to taste. Let rest 3 minutes so flavors settle.

10. Serve warm on a platter, sprinkle a little extra parsley or a squeeze of lemon if you like. Leftovers reheat great in a skillet for a few minutes to regain crispness.

Equipment Needed

1. Rimmed baking sheet (large)
2. Parchment paper or aluminum foil
3. Large mixing bowl
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Tongs or a sturdy spatula
8. Pastry brush or small spoon (for butter/garlic)
9. Small saucepan or microwave-safe bowl (to melt butter)
10. Oven mitts and a serving platter

FAQ

Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe Substitutions and Variations

• Potatoes: swap with sweet potatoes or fingerling potatoes, cut to similar size so they cook evenly. Sweet potatoes will be a tad sweeter and soften faster, so watch roasting time.
• Carrots: use parsnips or turnips instead, same 1 inch pieces. Parsnips give a nuttier, sweeter flavor, turnips are earthier and a bit firmer.
• Zucchini: substitute yellow summer squash or halved cherry tomatoes for a juicier bite. Tomatoes will roast faster so add them in the last 10 minutes.
• Olive oil & butter: use avocado oil or melted ghee if you want higher smoke point or richer flavor. For herbs you can use 1 tsp dried rosemary and 1 tsp dried thyme in place of the fresh herbs, but crush them a bit so they release more aroma.

Pro Tips

1) Par roast timing by size, not the clock. If your potatoes are bigger cut em smaller so they finish with the carrots. If some pieces are tiny toss them on later so they dont turn to mush.

2) Dry = crisp. Pat the veggies dry after washing then coat with oil. Too much moisture = steaming. Also dont overcrowd the pan, give each piece some elbow room so edges brown.

3) Add delicate stuff late. Zucchini, parsley and lemon zest want just a few minutes in the heat or they go soggy and bitter. Toss them in at the end, not with the hard root veg.

4) Garlic and butter trick: melt the butter with the garlic off heat or in the oven last 5 minutes, or mix the garlic into oil first. That way you get roasted garlic flavor without the burnt, acrid bits.

Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe

Recipe by James Level

0.0 from 0 votes

I brought a Roasted Veggies Side Dish of garlic-herb potatoes, carrots and zucchini that disappears first every time.

Pin

Servings

6

servings

Calories

217

kcal

Equipment: 1. Rimmed baking sheet (large)
2. Parchment paper or aluminum foil
3. Large mixing bowl
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Tongs or a sturdy spatula
8. Pastry brush or small spoon (for butter/garlic)
9. Small saucepan or microwave-safe bowl (to melt butter)
10. Oven mitts and a serving platter

Ingredients

• 1 1/2 lb baby potatoes or Yukon Gold, halved or quartered

• 1 lb carrots, peeled and cut into 1 inch pieces

• 2 medium zucchini, cut into 1/2 inch slices

• 3 tbsp olive oil

• 1 tbsp unsalted butter, melted (optional)

• 4 garlic cloves, minced or finely chopped

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme leaves, chopped

• 2 tbsp fresh parsley, chopped

• 1 tsp kosher salt, or to taste

• 1/2 tsp freshly ground black pepper

• 1/2 tsp smoked paprika (optional but nice)

• 1 tsp lemon zest (optional for brightness)

Directions

• Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment and brush a little oil so the veggies dont stick.
• Cut potatoes into halves or quarters so pieces are about the same size as the carrot chunks. Toss potatoes and carrots in a large bowl with 2 1/2 tbsp olive oil, 3/4 tsp salt, 1/4 tsp pepper, and the smoked paprika.
• Spread potatoes and carrots in a single layer on the sheet, cut side down where possible, giving them some space so they roast instead of steam.
• Roast potatoes and carrots for 20 minutes, flipping once halfway so they brown evenly. They should be starting to get tender and golden.
• While those roast, slice zucchini and mix with remaining olive oil, 1/4 tsp salt and a little pepper. Set aside.
• After the 20 minutes, add zucchini to the baking sheet in a single layer but keep some room so everything still roasts. Sprinkle the chopped rosemary and thyme over all the veggies.
• Return to oven and roast another 12 to 15 minutes, checking at 10 minutes. You want crisp edges and tender centers.
• Five minutes before done, melt the butter with the minced garlic (or toss garlic with a splash of oil if avoiding butter) and drizzle over the veggies, or brush it on. This keeps the garlic from burning while giving big flavor.
• When vegetables are roasted to your liking, remove from oven. Toss with chopped parsley, lemon zest if using, and adjust salt and pepper to taste. Let rest 3 minutes so flavors settle.
• Serve warm on a platter, sprinkle a little extra parsley or a squeeze of lemon if you like. Leftovers reheat great in a skillet for a few minutes to regain crispness.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 264g
• Total number of serves: 6
• Calories: 217kcal
• Fat: 9.75g
• Saturated Fat: 2.2g
• Trans Fat: 0.02g
• Polyunsaturated: 1.07g
• Monounsaturated: 6.15g
• Cholesterol: 5.2mg
• Sodium: 388mg
• Potassium: 894mg
• Carbohydrates: 29.79g
• Fiber: 5.27g
• Sugar: 6.1g
• Protein: 3.9g
• Vitamin A: 12667IU
• Vitamin C: 40mg
• Calcium: 50mg
• Iron: 1.43mg