Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe

I have a Roasted Veggies Side Dish that gets even picky relatives reaching for seconds, so you should probably keep scrolling.

I’m obsessed with this Garlic Herb Roasted Potatoes And Zucchini and carrots because it tastes like everything I want from a side without drama. Big potatoes get crispy edges, carrots add punch, and zucchini brings that soft, slightly sweet thing I can’t stop eating.

Roasted Veggies Side Dish vibes but actually satisfying. I love that bright hit of garlic and the pop of fresh parsley on top.

And it pairs with literally anything. But mostly I love stealing spoonfuls straight from the baking pan, one more bite, and then another.

Messy, simple, impossible to resist. No regrets.

Seriously eat it.

Ingredients

• Baby potatoes: Crispy outside, creamy inside; basically the comfort base you’ll keep stealing.
• Carrots: Sweet, crunchy contrast; adds color and a little natural sweetness.
• Zucchini: Softens quick, so it’s tender and mildly juicy, not mushy if you watch it.
• Olive oil: Coats everything, helps browning, and gives that glossy, rich finish.
• Garlic: Pungent punch that smells amazing; it’s the cozy roast backbone.
• Rosemary: Piney, woodsy note that pairs so well with roasted potatoes.
• Thyme: Subtle lemony-herbal hint that ties veggies together without stealing the show.
• Oregano: Earthy, slightly bitter touch that adds Mediterranean flair, quietly good.
• Kosher salt: Brings out vegetable sweetness and balances all the herbs.
• Black pepper: Sharp, warming bite that keeps things from tasting flat.
• Red pepper flakes: Optional heat kick; use sparingly unless you love spice.
• Lemon juice: Plus brightens and lifts everything with a fresh tang.
• Parsley: Fresh finish, a green pop that lightens the whole plate.

Ingredient Quantities

• 1.5 lb baby potatoes (Yukon Gold or red)
• 1 lb carrots, trimmed
• 2 medium zucchini
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes optional
• 1 tbsp lemon juice optional
• 2 tbsp fresh parsley, chopped for garnish

How to Make this

1. Preheat oven to 425°F and line a large baking sheet with foil or parchment for easier cleanup.

2. Cut baby potatoes in halves (quarter any larger ones so pieces are roughly same size), slice carrots on a bias into 1/2 inch pieces, and cut zucchini into 1/2 inch half-moons; dry everything well with a towel so oil sticks better.

3. If you want extra crispy potatoes, boil the potatoes in salted water for 8 minutes, drain and shake the pot a little to rough up the edges, then let steam dry for a minute before roasting.

4. In a big bowl combine olive oil, minced garlic, chopped rosemary, chopped thyme, dried oregano, kosher salt, black pepper and crushed red pepper flakes if using; whisk or stir to make a paste.

5. Add the potatoes and carrots to the bowl first and toss to coat evenly; spread them on the baking sheet cut-side down leaving space between pieces so they roast instead of steam.

6. Roast potatoes and carrots for 20 minutes, then remove the pan and add the zucchini, tossing the zucchini with any leftover oil mixture before spreading them out; return the pan to oven.

7. Roast another 12 to 18 minutes until potatoes are golden and fork tender and zucchini is browned at the edges, stirring once halfway through this second interval so nothing burns.

8. Remove from oven, immediately toss with lemon juice if using and taste for seasoning; add more salt or pepper if needed.

9. Transfer to a serving dish and sprinkle with chopped fresh parsley; serve hot as a savory side for Thanksgiving or any meal.

Equipment Needed

1. Large rimmed baking sheet (lined with foil or parchment)
2. Large mixing bowl
3. Cutting board
4. Chef’s knife
5. Measuring spoons and measuring cup
6. Medium pot (for parboiling potatoes)
7. Colander or fine-mesh strainer
8. Wooden spoon or silicone spatula
9. Tongs or a sturdy spatula for tossing and turning
10. Clean kitchen towel or paper towels for drying veggies

FAQ

Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe Substitutions and Variations

• 1.5 lb baby potatoes: swap with 1.5 lb fingerling potatoes or small red new potatoes; or use 1 lb russets cut into 1-inch chunks (they take a little longer to get tender).
• 1 lb carrots: use parsnips or sweet potatoes in the same volume; if using sweet potatoes reduce roast time slightly so they don’t get mushy.
• 2 medium zucchini: replace with yellow summer squash or bell peppers for more color; if using eggplant toss with a bit more oil so it doesn’t dry out.
• 3 tbsp olive oil: sub with avocado oil or melted butter for richer flavor; for a lighter option use 2 tbsp oil + 1 tbsp chicken broth or veggie broth.

Pro Tips

1) Parboil the potatoes first if you want them extra crispy: don’t skip shaking the pot after draining so the edges get rough. Pat everything dry so the oil actually sticks. If you try to roast wet veg you’ll end up steaming them instead.

2) Give the potatoes and carrots a little head start on the sheet pan. Roast them alone for that first 20 minutes, then add the zucchini. Zucchini cooks way faster and will turn into mush if tossed in from the beginning.

3) Use more oil on the potatoes than feels right, and toss the garlic into the oil mixture but not directly on top of the pan. Garlic sitting exposed can burn and taste bitter, so coat it well or add it later in the roast if you notice browning too fast.

4) Finish with acid and fresh herbs right at the end. A squeeze of lemon and a sprinkle of parsley brightens everything up and masks small seasoning mistakes. If it tastes flat, add a tiny pinch more salt, not more pepper.

Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe

Recipe by James Level

0.0 from 0 votes

I have a Roasted Veggies Side Dish that gets even picky relatives reaching for seconds, so you should probably keep scrolling.

Pin

Servings

6

servings

Calories

192

kcal

Equipment: 1. Large rimmed baking sheet (lined with foil or parchment)
2. Large mixing bowl
3. Cutting board
4. Chef’s knife
5. Measuring spoons and measuring cup
6. Medium pot (for parboiling potatoes)
7. Colander or fine-mesh strainer
8. Wooden spoon or silicone spatula
9. Tongs or a sturdy spatula for tossing and turning
10. Clean kitchen towel or paper towels for drying veggies

Ingredients

• 1.5 lb baby potatoes (Yukon Gold or red)

• 1 lb carrots, trimmed

• 2 medium zucchini

• 3 tbsp olive oil

• 4 garlic cloves, minced

• 2 tsp fresh rosemary, chopped

• 2 tsp fresh thyme, chopped

• 1 tsp dried oregano

• 1 1/2 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1/4 tsp crushed red pepper flakes optional

• 1 tbsp lemon juice optional

• 2 tbsp fresh parsley, chopped for garnish

Directions

• Preheat oven to 425°F and line a large baking sheet with foil or parchment for easier cleanup.
• Cut baby potatoes in halves (quarter any larger ones so pieces are roughly same size), slice carrots on a bias into 1/2 inch pieces, and cut zucchini into 1/2 inch half-moons; dry everything well with a towel so oil sticks better.
• If you want extra crispy potatoes, boil the potatoes in salted water for 8 minutes, drain and shake the pot a little to rough up the edges, then let steam dry for a minute before roasting.
• In a big bowl combine olive oil, minced garlic, chopped rosemary, chopped thyme, dried oregano, kosher salt, black pepper and crushed red pepper flakes if using; whisk or stir to make a paste.
• Add the potatoes and carrots to the bowl first and toss to coat evenly; spread them on the baking sheet cut-side down leaving space between pieces so they roast instead of steam.
• Roast potatoes and carrots for 20 minutes, then remove the pan and add the zucchini, tossing the zucchini with any leftover oil mixture before spreading them out; return the pan to oven.
• Roast another 12 to 18 minutes until potatoes are golden and fork tender and zucchini is browned at the edges, stirring once halfway through this second interval so nothing burns.
• Remove from oven, immediately toss with lemon juice if using and taste for seasoning; add more salt or pepper if needed.
• Transfer to a serving dish and sprinkle with chopped fresh parsley; serve hot as a savory side for Thanksgiving or any meal.

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: 265g
• Total number of serves: 6
• Calories: 192kcal
• Fat: 7.3g
• Saturated Fat: 1g
• Trans Fat: 0g
• Polyunsaturated: 0.8g
• Monounsaturated: 5.1g
• Cholesterol: 0mg
• Sodium: 575mg
• Potassium: 894mg
• Carbohydrates: 29.2g
• Fiber: 5.3g
• Sugar: 6g
• Protein: 3.7g
• Vitamin A: 12667IU
• Vitamin C: 38.5mg
• Calcium: 49mg
• Iron: 1.4mg