I made a Roasted Veggies Side Dish that comes out golden and herby and disappears from the table before anyone remembers to take a photo.
I’m obsessed with Garlic Herb Roasted Potatoes Carrots And Zucchini because I love how big potatoes get crispy edges while carrots stay sweet. I like that it’s a simple Roasted Veggies Side Dish that feels honest and not try-hard.
The scent of garlic cloves and fresh rosemary hits and you know dinner’s not boring. And the zucchini keeps it from being too dense.
I always reach for this as one of my Baked Veggie Side Dishes when I need something reliable for a crowd. It’s the kind of side that gets eaten first, every time.
No regrets. I gobble it.
Ingredients
- Baby potatoes: crunchy edges, soft insides, comfort-food carb you’ll love.
- Carrots: sweet, firm bite, adds color and simple earthiness.
- Basically zucchini: tender, soaks flavors fast without getting mushy.
- Olive oil: silky coating, helps browning and holds seasonings.
- Garlic: punchy aroma, little goes a long way for savory depth.
- Rosemary: piney, woodsy note that pairs great with roasted veg.
- Thyme: subtle herbiness, brightens the mix without stealing the show.
- Kosher salt: brings out flavor and balances the veggies’ sweetness.
- Black pepper: gentle heat and peppery finish, keeps it interesting.
- Plus lemon juice: pops brightness, cuts grease, feels fresh.
- Parsley: fresh green finish, adds color and a mild herb kick.
Ingredient Quantities
- 1 1/2 pounds baby potatoes (or small Yukon Golds), halved or quartered
- 1 pound carrots, peeled and cut into 1 inch pieces
- 2 medium zucchini, cut into 1/2 inch thick slices
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice (optional but nice)
- 2 tablespoons fresh parsley, chopped for garnish (optional)
How to Make this
1. Preheat oven to 425°F and line a large baking sheet with parchment paper or foil for easier cleanup.
2. Toss the halved or quartered baby potatoes and carrot pieces in 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a large bowl, then spread them out on the baking sheet cut-side down so they roast and crisp.
3. Roast potatoes and carrots for 20 minutes, they need a head start because they take longer than zucchini.
4. While they roast, mix the remaining 1 tablespoon olive oil, minced garlic, chopped rosemary, chopped thyme, the rest of the salt and pepper, and the lemon juice (if using) in a small bowl. This makes a fragrant herb garlic oil, don’t skip the lemon if you want a brighter flavor.
5. After 20 minutes, remove the pan, add the zucchini slices, drizzle the herb garlic oil over all the vegetables, and gently toss on the sheet so everything gets coated; spread them out again in a single layer.
6. Return to the oven and roast another 12 to 18 minutes until potatoes are golden and fork tender and zucchini is browned at the edges; check at 12 minutes because zucchini can go from perfect to mush quick.
7. If you want extra crisp on the potatoes, switch oven to broil for 1 to 2 minutes watching closely, they burn fast.
8. Remove from oven, taste and adjust seasoning with more salt or pepper if needed.
9. Sprinkle chopped parsley on top, let sit 2 minutes to settle, then serve warm alongside your main.
Equipment Needed
1. Large baking sheet lined with parchment paper or foil, for roasting the veg and easy cleanup
2. Big mixing bowl to toss potatoes and carrots in oil and seasonings
3. Small bowl or ramekin for the garlic herb oil mix
4. Chef’s knife and cutting board for chopping potatoes, carrots, zucchini and herbs
5. Measuring spoons and a tablespoon for oils, salt, herbs and lemon juice
6. Spatula or tongs to gently toss and spread veggies on the sheet
7. Oven-safe instant-read thermometer or fork to check potato doneness (a fork is fine)
8. Small chopping knife or herb scissors for the parsley garnish
FAQ
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe Substitutions and Variations
- Baby potatoes: swap with small red potatoes, fingerlings, or even cubed russets if thats what you got. Just cut them to similar size so they cook evenly.
- Carrots: you can use parsnips or sweet potatoes instead. Parsnips give a slightly spicy, earthy taste; sweet potatoes will be sweeter and need a little less time to get tender.
- Zucchini: substitute yellow summer squash or eggplant. Eggplant soaks up the oil more so toss it with a bit less oil or roast on a hotter sheet to keep it from getting mushy.
- Rosemary and thyme: if you dont have fresh herbs, use 1 teaspoon each dried, or swap with 1 tablespoon chopped oregano, or a teaspoon herbes de Provence for a different but tasty flavor.
Pro Tips
1) Parboil the potatoes for 5 minutes before roasting if you want ultra fluffy insides and extra crisp outsides. Drain them well and let them steam dry for a minute or two so the oil sticks better.
2) Give the potatoes and carrots plenty of space on the pan. If they’re crowded they steam instead of roast, and you end up with soggy veggies. Use two sheets if needed.
3) Add the zucchini after the first roast but cut the slices slightly thicker than you think you need to so they hold shape and don’t turn to mush. Also toss zucchini with a little salt right before roasting to draw out excess water.
4) Finish with acid and texture. A squeeze of lemon or a splash of vinegar brightens everything, and a handful of toasted breadcrumbs, chopped nuts, or a few crumbled roasted garlic cloves adds a nice crunch and makes it feel more finished.
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe
I made a Roasted Veggies Side Dish that comes out golden and herby and disappears from the table before anyone remembers to take a photo.
4
servings
284
kcal
Equipment: 1. Large baking sheet lined with parchment paper or foil, for roasting the veg and easy cleanup
2. Big mixing bowl to toss potatoes and carrots in oil and seasonings
3. Small bowl or ramekin for the garlic herb oil mix
4. Chef’s knife and cutting board for chopping potatoes, carrots, zucchini and herbs
5. Measuring spoons and a tablespoon for oils, salt, herbs and lemon juice
6. Spatula or tongs to gently toss and spread veggies on the sheet
7. Oven-safe instant-read thermometer or fork to check potato doneness (a fork is fine)
8. Small chopping knife or herb scissors for the parsley garnish
Ingredients
-
1 1/2 pounds baby potatoes (or small Yukon Golds), halved or quartered
-
1 pound carrots, peeled and cut into 1 inch pieces
-
2 medium zucchini, cut into 1/2 inch thick slices
-
3 tablespoons olive oil
-
3 garlic cloves, minced
-
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
-
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
-
1 teaspoon kosher salt (adjust to taste)
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon fresh lemon juice (optional but nice)
-
2 tablespoons fresh parsley, chopped for garnish (optional)
Directions
- Preheat oven to 425°F and line a large baking sheet with parchment paper or foil for easier cleanup.
- Toss the halved or quartered baby potatoes and carrot pieces in 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a large bowl, then spread them out on the baking sheet cut-side down so they roast and crisp.
- Roast potatoes and carrots for 20 minutes, they need a head start because they take longer than zucchini.
- While they roast, mix the remaining 1 tablespoon olive oil, minced garlic, chopped rosemary, chopped thyme, the rest of the salt and pepper, and the lemon juice (if using) in a small bowl. This makes a fragrant herb garlic oil, don’t skip the lemon if you want a brighter flavor.
- After 20 minutes, remove the pan, add the zucchini slices, drizzle the herb garlic oil over all the vegetables, and gently toss on the sheet so everything gets coated; spread them out again in a single layer.
- Return to the oven and roast another 12 to 18 minutes until potatoes are golden and fork tender and zucchini is browned at the edges; check at 12 minutes because zucchini can go from perfect to mush quick.
- If you want extra crisp on the potatoes, switch oven to broil for 1 to 2 minutes watching closely, they burn fast.
- Remove from oven, taste and adjust seasoning with more salt or pepper if needed.
- Sprinkle chopped parsley on top, let sit 2 minutes to settle, then serve warm alongside your main.
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: 370g
- Total number of serves: 4
- Calories: 284kcal
- Fat: 11.25g
- Saturated Fat: 1.58g
- Trans Fat: 0g
- Polyunsaturated: 1.13g
- Monounsaturated: 8.21g
- Cholesterol: 0mg
- Sodium: 575mg
- Potassium: 1289mg
- Carbohydrates: 43g
- Fiber: 7.8g
- Sugar: 8.6g
- Protein: 5.3g
- Vitamin A: 19125IU
- Vitamin C: 54mg
- Calcium: 70mg
- Iron: 2mg
