I grabbed some Potatoes And Zucchini plus carrots, roasted them with garlic and herbs, and now I’m the one everyone bugged for the recipe because it actually makes sides exciting.
I’m obsessed with this Garlic Herb Roasted Potatoes Carrots and Zucchini because it hits every cranky craving I have for crunchy edges and tender insides. I love the way rosemary and garlic sing together, not polite, just loud and real.
Roasted Veggies Side Dish that actually gets eaten first at my table. Potatoes And Zucchini mingle with carrots until the oven does its thing.
But the smell is intense. You want that savory char, the soft middle, flaky salt on top.
No fuss. Just vegetables being unapologetically delicious.
I bring this to every holiday and weeknight like a boss now.
Ingredients
- Baby potatoes: Creamy inside, crisp outside, they make the dish feel hearty and comfy.
- Carrots: Sweet crunch that adds color and a little garden brightness.
- Zucchini: Soft, juicy bites that soak up all the garlic goodness.
- Olive oil: Helps everything brown and keeps veggies silky, not greasy.
- Unsalted butter: Adds a rich, slightly nutty finish you’ll totally notice.
- Garlic: Punchy and aromatic, it’s the backbone of the whole plate.
- Fresh rosemary: Piney, woodsy notes that poke through without stealing the show.
- Fresh thyme: Earthy little leaves that make it taste like home.
- Fresh parsley: Bright, herbaceous lift that cuts through the richness.
- Kosher salt: Brings out each veggie’s natural flavor, simple but essential.
- Black pepper: Warm bite that keeps the dish from being flat.
- Smoked paprika: Adds a subtle smoky warmth, kind of cozy.
- Red pepper flakes: Optional heat that gives a lively kick.
- Lemon juice: Basically a splash of brightness that wakes everything up.
Ingredient Quantities
- 2 pounds baby potatoes (Yukon gold or red)
- 1 pound carrots
- 1 pound zucchini
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 tablespoons fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice (optional)
How to Make this
1. Preheat oven to 425 F and line a large rimmed baking sheet with foil or parchment for easy cleanup.
2. Cut baby potatoes in half (leave small ones whole), peel and slice carrots on the bias into 1/3 inch pieces, and cut zucchini into thick 3/4 inch rounds; pat everything dry so they roast instead of steam.
3. If you want extra-tender potatoes, put them in a pot of salted water, bring to a boil and simmer 8 minutes, then drain and let steam-dry a minute; this step is optional but helps get a fluffy interior.
4. In a big bowl toss potatoes and carrots with 2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, smoked paprika and the red pepper flakes if using; spread in a single layer on the sheet, don’t overcrowd.
5. Roast potatoes and carrots on the middle rack for 20 to 25 minutes, flipping once halfway, until they are golden and starting to get tender.
6. While they roast, mince the garlic and chop rosemary, thyme and parsley. Melt the butter with the remaining 1 tablespoon olive oil in a small skillet over medium heat, add garlic and cook 30 to 45 seconds until fragrant but not brown, then stir in the chopped rosemary and thyme and remove from heat.
7. Add the zucchini to the pan with the potatoes and carrots, drizzle the garlic herb butter over everything, toss to coat, and return to the oven for another 10 to 12 minutes until zucchini is tender and edges are caramelized.
8. Take the sheet out, sprinkle with the remaining salt and pepper to taste, toss in the fresh parsley and squeeze the optional tablespoon of lemon juice over the vegetables to brighten the flavors.
9. Taste and adjust seasoning, serve warm. Tip: use a hot oven and roomy pan for the best crispy edges, and don’t add zucchini too early or it will get mushy.
Equipment Needed
1. Rimmed baking sheet (big enough so veggies arent crowded)
2. Aluminum foil or parchment paper for lining the sheet
3. Chef knife and a cutting board
4. Large mixing bowl for tossing the veg
5. Colander or strainer (if you parboil the potatoes)
6. Small skillet for melting butter and cooking garlic
7. Tongs or a sturdy spatula for flipping and tossing
8. Measuring spoons and a tablespoon measure
9. Kitchen towel or paper towels to pat the vegetables dry
FAQ
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe Substitutions and Variations
- 2 pounds baby potatoes: swap with sweet potatoes for a sweeter, softer result; or use fingerling potatoes or small russets cut to similar size so they cook evenly.
- 1 pound carrots: use parsnips for a nuttier flavor; or try sweet potatoes chunks for more body; or use baby carrots if you want no chopping.
- 1 pound zucchini: substitute yellow summer squash for almost the same texture and flavor; or use eggplant cut into similar pieces, but toss it in later since it cooks faster and can get soggy.
- 2 tablespoons unsalted butter: replace with ghee for a richer, nutty taste; or use an extra tablespoon or two of olive oil for a dairy free option; or try a mild flavored cooking oil like avocado oil for higher smoke point.
Pro Tips
1) Parboil the potatoes if you want them pillowy inside but still crispy outside. It only takes about 8 minutes and saves you from burning the carrots while waiting for potatoes to cook. Let them steam-dry a minute after draining so they dont splash oil and steam the pan.
2) Don’t crowd the pan. Spread the veggies out so each piece gets hot air on all sides. If they touch too much they’ll steam and turn limp instead of caramelizing. Use two pans rather than piling stuff on one.
3) Brown the garlic gently in butter and oil, and pull it off the heat the moment it smells good. Garlic goes from perfect to bitter fast, so timing matters. Toss the herb butter over the veggies off the heat first so you dont burn the herbs in the oven.
4) Add zucchini late and finish with lemon and fresh parsley for brightness. Zucchini cooks quickly, so wait till potatoes and carrots are mostly done. A squeeze of lemon at the end wakes everything up and makes leftovers taste fresh again.
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe
I grabbed some Potatoes And Zucchini plus carrots, roasted them with garlic and herbs, and now I’m the one everyone bugged for the recipe because it actually makes sides exciting.
6
servings
256
kcal
Equipment: 1. Rimmed baking sheet (big enough so veggies arent crowded)
2. Aluminum foil or parchment paper for lining the sheet
3. Chef knife and a cutting board
4. Large mixing bowl for tossing the veg
5. Colander or strainer (if you parboil the potatoes)
6. Small skillet for melting butter and cooking garlic
7. Tongs or a sturdy spatula for flipping and tossing
8. Measuring spoons and a tablespoon measure
9. Kitchen towel or paper towels to pat the vegetables dry
Ingredients
-
2 pounds baby potatoes (Yukon gold or red)
-
1 pound carrots
-
1 pound zucchini
-
3 tablespoons olive oil
-
2 tablespoons unsalted butter
-
4 cloves garlic
-
1 tablespoon fresh rosemary
-
1 tablespoon fresh thyme
-
2 tablespoons fresh parsley
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon smoked paprika
-
1/2 teaspoon red pepper flakes (optional)
-
1 tablespoon lemon juice (optional)
Directions
- Preheat oven to 425 F and line a large rimmed baking sheet with foil or parchment for easy cleanup.
- Cut baby potatoes in half (leave small ones whole), peel and slice carrots on the bias into 1/3 inch pieces, and cut zucchini into thick 3/4 inch rounds; pat everything dry so they roast instead of steam.
- If you want extra-tender potatoes, put them in a pot of salted water, bring to a boil and simmer 8 minutes, then drain and let steam-dry a minute; this step is optional but helps get a fluffy interior.
- In a big bowl toss potatoes and carrots with 2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, smoked paprika and the red pepper flakes if using; spread in a single layer on the sheet, don’t overcrowd.
- Roast potatoes and carrots on the middle rack for 20 to 25 minutes, flipping once halfway, until they are golden and starting to get tender.
- While they roast, mince the garlic and chop rosemary, thyme and parsley. Melt the butter with the remaining 1 tablespoon olive oil in a small skillet over medium heat, add garlic and cook 30 to 45 seconds until fragrant but not brown, then stir in the chopped rosemary and thyme and remove from heat.
- Add the zucchini to the pan with the potatoes and carrots, drizzle the garlic herb butter over everything, toss to coat, and return to the oven for another 10 to 12 minutes until zucchini is tender and edges are caramelized.
- Take the sheet out, sprinkle with the remaining salt and pepper to taste, toss in the fresh parsley and squeeze the optional tablespoon of lemon juice over the vegetables to brighten the flavors.
- Taste and adjust seasoning, serve warm. Tip: use a hot oven and roomy pan for the best crispy edges, and don’t add zucchini too early or it will get mushy.
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: 300g
- Total number of serves: 6
- Calories: 256kcal
- Fat: 10.5g
- Saturated Fat: 3.3g
- Trans Fat: 0.03g
- Polyunsaturated: 0.9g
- Monounsaturated: 6g
- Cholesterol: 10.3mg
- Sodium: 253mg
- Potassium: 1076mg
- Carbohydrates: 36.2g
- Fiber: 6.4g
- Sugar: 7.2g
- Protein: 4.8g
- Vitamin A: 4000IU
- Vitamin C: 48mg
- Calcium: 52mg
- Iron: 1.7mg
