I just made a Potatoes And Zucchini mashup with carrots and garlic that came out crispy, herby, and basically guaranteed to steal the show at Thanksgiving.
I’m obsessed with this Garlic Herb Roasted Potatoes Carrots and Zucchini because it hits everything I want: crunchy edges, soft insides, and real garlic punch. I love that it’s a Roasted Veggies Side Dish that doesn’t pretend to be fancy.
Potatoes And Zucchini mingle with carrots and fresh herbs, and the smell of garlic cloves makes me want to eat it straight from the pan. But I also love that it pairs with whatever I’m serving, turkey, steak, or a lazy weeknight main.
Simple, loud, and impossible not to go back for seconds. No regrets.
Just take more. Trust me.
Ingredients
- Baby potatoes: creamy centers and crispy skins when roasted, super comforting and filling.
- Yukon golds: buttery texture, melts in your mouth, great for soaking flavors.
- Carrots: sweet, earthy crunch that holds up to roasting nicely.
- Zucchini: tender, slightly sweet, balances the root veggies with lightness.
- Olive oil: helps everything crisp and keeps things from drying out.
- Garlic: punchy, aromatic heat that makes the whole tray sing.
- Rosemary: piney, woodsy notes that pair perfectly with potatoes.
- Thyme: subtle, savory herb that’s quietly fragrant and cozy.
- Parsley: fresh, bright finish that cuts the richness.
- Kosher salt: brings out natural sweetness and makes flavors pop.
- Black pepper: mild spice, adds a little snap on every bite.
- Smoked paprika: smoky warmth, optional but adds nice depth.
- Lemon juice: brightens everything, makes it taste lighter and fresher.
- Butter: adds velvet richness and glossy finish, deliciously indulgent.
Ingredient Quantities
- 1 1/2 pounds baby potatoes, halved (or Yukon golds, halved)
- 1 pound carrots, peeled and cut into 1 inch pieces
- 2 medium zucchini, cut into 1/2 inch rounds or half moons
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, but I like it)
- 1 tablespoon lemon juice (optional for brightness)
- 1 tablespoon unsalted butter, melted (optional for extra richness)
How to Make this
1. Preheat oven to 425F and line a large rimmed baking sheet with foil or parchment for easier cleanup.
2. Toss the halved baby potatoes and carrot pieces in 2 tablespoons of the olive oil, 3 minced garlic cloves, the rosemary, thyme, kosher salt, black pepper and smoked paprika if using. Spread them cut side down on one half of the baking sheet so they roast, not steam.
3. Roast the potatoes and carrots for 20 minutes, then check with a fork for tenderness. They should be just starting to brown and get tender.
4. While those roast, toss the zucchini rounds with the remaining 1 tablespoon olive oil, the last minced garlic clove, and a pinch more salt and pepper. Zucchini cooks fast so keep it separate.
5. After the initial 20 minutes, slide the potatoes and carrots to one side and add the zucchini to the sheet in a single layer. Return to oven and roast another 12 to 15 minutes, stirring once halfway, until everything is golden and fork tender.
6. Meanwhile gently melt the butter and stir in the lemon juice and chopped parsley. This brightens and gives a silky finish, optional but really nice.
7. When veggies are done, remove from oven and immediately drizzle the butter lemon parsley mixture over the hot vegetables and toss gently to coat. Taste and adjust salt or pepper.
8. If you want extra crispness, broil for 1 to 2 minutes watching closely so nothing burns. Let rest 2 minutes—the flavors settle and garlic mellows.
9. Serve warm with extra parsley sprinkled on top. These pair great with turkey, roast chicken or any weeknight protein.
10. Tips: cut veggies similar size for even cooking, don’t overcrowd the pan or they will steam, use a hot oven so potatoes get crispy, and if you want more herb punch add another teaspoon fresh rosemary or a splash of good olive oil at the end.
Equipment Needed
1. large rimmed baking sheet (lined with foil or parchment)
2. chef knife (for halving potatoes and chopping herbs)
3. cutting board
4. mixing bowls (one for potatoes/carrots, one for zucchini)
5. measuring spoons and measuring cup
6. wooden spoon or silicone spatula (for tossing)
7. small saucepan or microwave-safe bowl (to melt butter and mix lemon/parsley)
8. tongs or a large fork (to turn and serve the veggies)
9. oven mitts and a fork (to check tenderness)
FAQ
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe Substitutions and Variations
- Potatoes (1 1/2 pounds baby potatoes)
- Fingerling potatoes — similar texture, same roast time.
- Yukon Golds (if not already) — creamy, great for browning.
- Sweet potatoes — sweeter flavor, cut a bit smaller and roast 5 to 10 minutes longer.
- Russets — chop into larger chunks, will get fluffier inside.
- Carrots (1 pound)
- Parsnips — earthier, same cut and roast time.
- Butternut squash — sweeter and softer, cut into 1 inch pieces and check early so it doesn’t mush.
- Beets — robust, roast a bit longer and consider lining the pan to avoid staining.
- Turnips — mild, slightly peppery, same cooking time.
- Zucchini (2 medium)
- Yellow summer squash — nearly identical in texture and cook time.
- Eggplant — more absorbent, toss with a bit more oil and roast until tender.
- Bell peppers — add color and sweetness, similar roast time but they soften sooner.
- Broccoli florets — heartier, may need a touch more oil and a few extra minutes.
- Garlic (4 cloves, minced)
- Shallots — milder, use 2 to 3 small shallots finely chopped.
- Garlic powder — 1/2 teaspoon for milder garlic flavor, sprinkle with the oil.
- Roasted garlic paste — swap equal volume for a sweeter, mellow garlic note.
- Green garlic or scallions — use the white part chopped, adds a fresher bite.
Pro Tips
– Get the potatoes as dry as you can before oiling them. Pat them with a towel, it helps them crisp instead of steaming on the pan. If you want extra fast crisp, parboil the potatoes 5 minutes, drain and dry, then roast.
– Don’t overcrowd the pan. Give each piece a little space or they’ll steam and go soggy. If you need to, use two pans and rotate them halfway for even browning.
– Add the lemon, butter and parsley off the heat, right when the vegetables come out. The heat will melt the butter and wake up the herbs, but adding them later keeps the lemon bright and stops the garlic from tasting bitter.
– Watch the garlic. Mince it small but not too tiny, and remember garlic burns faster than veggies brown. If you see it getting dark early, pull the pan, scrape the garlic off the hot bits, or add whole smashed cloves to roast and remove later, you’ll get the flavor without the bite.
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe
I just made a Potatoes And Zucchini mashup with carrots and garlic that came out crispy, herby, and basically guaranteed to steal the show at Thanksgiving.
4
servings
324
kcal
Equipment: 1. large rimmed baking sheet (lined with foil or parchment)
2. chef knife (for halving potatoes and chopping herbs)
3. cutting board
4. mixing bowls (one for potatoes/carrots, one for zucchini)
5. measuring spoons and measuring cup
6. wooden spoon or silicone spatula (for tossing)
7. small saucepan or microwave-safe bowl (to melt butter and mix lemon/parsley)
8. tongs or a large fork (to turn and serve the veggies)
9. oven mitts and a fork (to check tenderness)
Ingredients
-
1 1/2 pounds baby potatoes, halved (or Yukon golds, halved)
-
1 pound carrots, peeled and cut into 1 inch pieces
-
2 medium zucchini, cut into 1/2 inch rounds or half moons
-
3 tablespoons olive oil
-
4 garlic cloves, minced
-
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
-
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
-
2 tablespoons fresh parsley, chopped
-
1 teaspoon kosher salt, or to taste
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon smoked paprika (optional, but I like it)
-
1 tablespoon lemon juice (optional for brightness)
-
1 tablespoon unsalted butter, melted (optional for extra richness)
Directions
- Preheat oven to 425F and line a large rimmed baking sheet with foil or parchment for easier cleanup.
- Toss the halved baby potatoes and carrot pieces in 2 tablespoons of the olive oil, 3 minced garlic cloves, the rosemary, thyme, kosher salt, black pepper and smoked paprika if using. Spread them cut side down on one half of the baking sheet so they roast, not steam.
- Roast the potatoes and carrots for 20 minutes, then check with a fork for tenderness. They should be just starting to brown and get tender.
- While those roast, toss the zucchini rounds with the remaining 1 tablespoon olive oil, the last minced garlic clove, and a pinch more salt and pepper. Zucchini cooks fast so keep it separate.
- After the initial 20 minutes, slide the potatoes and carrots to one side and add the zucchini to the sheet in a single layer. Return to oven and roast another 12 to 15 minutes, stirring once halfway, until everything is golden and fork tender.
- Meanwhile gently melt the butter and stir in the lemon juice and chopped parsley. This brightens and gives a silky finish, optional but really nice.
- When veggies are done, remove from oven and immediately drizzle the butter lemon parsley mixture over the hot vegetables and toss gently to coat. Taste and adjust salt or pepper.
- If you want extra crispness, broil for 1 to 2 minutes watching closely so nothing burns. Let rest 2 minutes—the flavors settle and garlic mellows.
- Serve warm with extra parsley sprinkled on top. These pair great with turkey, roast chicken or any weeknight protein.
- Tips: cut veggies similar size for even cooking, don't overcrowd the pan or they will steam, use a hot oven so potatoes get crispy, and if you want more herb punch add another teaspoon fresh rosemary or a splash of good olive oil at the end.
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: 383g
- Total number of serves: 4
- Calories: 324kcal
- Fat: 14.8g
- Saturated Fat: 3.5g
- Trans Fat: 0.05g
- Polyunsaturated: 1.3g
- Monounsaturated: 9g
- Cholesterol: 7.5mg
- Sodium: 325mg
- Potassium: 1273mg
- Carbohydrates: 43.3g
- Fiber: 7.7g
- Sugar: 8.5g
- Protein: 5.3g
- Vitamin A: 19000IU
- Vitamin C: 54.5mg
- Calcium: 70mg
- Iron: 2mg
