I made Garlic Herb Roasted Potatoes Carrots and Zucchini and this Roasted Veggies Side Dish makes even boring weeknight plates look like you tried.
I can’t get enough of these Garlic Herb Roasted Potatoes Carrots and Zucchini. I love how big potatoes get gloriously crispy while carrots keep a sweet bite and zucchini melts into the mix.
The garlic scent grabs you before the first forkful. It’s my go-to when I need simple Baked Veggie Side Dishes that actually taste like something, or when I want Potatoes And Zucchini to feel special.
Fresh rosemary pulls it together. And yeah, leftovers are a whole other mood.
But honestly, you’ll mostly be fighting for the last piece. No regrets from me, ever.
I promise that always.
Ingredients
- Baby potatoes: hearty, creamy center and crispy edges when roasted.
- Carrots: sweet, earthy bite and a nice natural crunch.
- Zucchini: soft, juicy pieces that soak up garlic flavors.
- Extra virgin olive oil: makes everything slick and golden brown.
- Garlic: punchy, aromatic boost that you’ll smell first.
- Rosemary: piney, woodsy notes that hug the potatoes.
- Thyme: subtle herbal lift, keeps the dish from tasting flat.
- Parsley: fresh, bright finish that lightens heavier bites.
- Kosher salt: brings out natural sweetness and balances everything.
- Black pepper: mild heat and a little sharp bite.
- Smoked or sweet paprika: adds color and gentle smoky warmth.
- Lemon zest: bright, citrusy pop that wakes up the vegetables.
- Melted butter: richness and silky coating for extra comfort.
Ingredient Quantities
- 1 1/2 pounds baby potatoes, halved or quartered depending on size
- 1 pound carrots, peeled and cut into 1 inch pieces
- 1 pound zucchini, cut into 1/2 inch thick half moons
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- 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 (for garnish, optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika or sweet paprika (optional, adds color)
- 1 teaspoon lemon zest (optional, brightens the flavors)
- 1 tablespoon melted butter (optional, for extra richness)
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. Toss the halved or quartered baby potatoes and the 1 inch carrot pieces with 2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, the rosemary, thyme, half the minced garlic, and the smoked paprika if using; spread them cut side down in a single layer so they roast, not steam.
3. Roast the potatoes and carrots in the preheated oven for 20 minutes, flipping once halfway through so they brown evenly.
4. While those start roasting, mix the zucchini half moons with the remaining 1 tablespoon olive oil, remaining garlic, a pinch of salt and pepper, lemon zest if using, and the melted butter if you want extra richness.
5. After the initial 20 minutes, remove the sheet from the oven, push the potatoes and carrots to one side and add the zucchini in a single layer on the other side; if the pan is too crowded use a second sheet. Crowding will make things soggy.
6. Return the pan to the oven and roast everything another 12 to 18 minutes, shaking or flipping once, until potatoes are fork tender and nicely browned and zucchini is tender with some golden edges.
7. Taste and adjust seasoning with more salt and pepper if needed; if you like, squeeze a tiny bit more lemon over everything to brighten the flavors.
8. Transfer to a serving bowl, sprinkle with the chopped parsley and a little extra thyme or rosemary if you want, and serve hot.
Equipment Needed
1. Large rimmed baking sheet (big one so veggies roast, not steam)
2. Parchment paper or aluminum foil for easy cleanup
3. 2 mixing bowls (one large for potatoes/carrots, one medium for zucchini)
4. Measuring spoons and a tablespoon for the oil and seasonings
5. Chef s knife, sharp please, for cutting potatoes carrots and zucchini
6. Cutting board
7. Tongs or a spatula to flip and move veggies on the sheet
8. Oven mitts or potholders
9. Microplane or fine grater for lemon zest
10. Serving bowl and a large spoon to toss and serve
FAQ
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe Substitutions and Variations
- Baby potatoes: swap for sweet potatoes (cut a bit larger cause they’re softer), fingerling potatoes, or Yukon golds for a creamier texture
- Carrots: use parsnips, turnips, or even butternut squash cubes if you want a sweeter, softer bite
- Zucchini: substitute yellow squash, thinly sliced eggplant, or bell peppers for more color and a firmer roast
- Extra virgin olive oil: use avocado oil, melted butter, or light olive oil if you need a higher smoke point or richer flavor
- Garlic (fresh): garlic powder, minced shallots, or roasted garlic paste work well if you don’t have fresh cloves
- Fresh rosemary / thyme: dried herbs (use about 1/3 the amount), oregano, or chopped basil (add basil near the end)
Pro Tips
1) Roast the potatoes cut side down and start them alone for 20 minutes like the recipe says, but if you want extra crisp, parboil the bigger pieces 5 minutes first. Drain well and pat dry before oiling. Wet potatoes = soggy, and tiny steam pockets stop browning.
2) Don’t overcrowd the pan. If the veg are touching too much, spread to a second sheet or roast in two batches. Crowding makes everything steam instead of getting that nice caramelized edge we all want.
3) Add the zucchini later and give it a quick toss in oil and lemon zest so it gets color but not mush. If you like a little crunch, bump the oven to 450 F for the last 8 to 10 minutes, but watch it closely so the garlic doesnt burn.
4) Finish with a small pad of butter and a squeeze of lemon right before serving, and then taste for salt. Herbs are most fragrant when added at the end, so save a few sprigs of parsley or thyme for garnish.
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe
I made Garlic Herb Roasted Potatoes Carrots and Zucchini and this Roasted Veggies Side Dish makes even boring weeknight plates look like you tried.
6
servings
211
kcal
Equipment: 1. Large rimmed baking sheet (big one so veggies roast, not steam)
2. Parchment paper or aluminum foil for easy cleanup
3. 2 mixing bowls (one large for potatoes/carrots, one medium for zucchini)
4. Measuring spoons and a tablespoon for the oil and seasonings
5. Chef s knife, sharp please, for cutting potatoes carrots and zucchini
6. Cutting board
7. Tongs or a spatula to flip and move veggies on the sheet
8. Oven mitts or potholders
9. Microplane or fine grater for lemon zest
10. Serving bowl and a large spoon to toss and serve
Ingredients
-
1 1/2 pounds baby potatoes, halved or quartered depending on size
-
1 pound carrots, peeled and cut into 1 inch pieces
-
1 pound zucchini, cut into 1/2 inch thick half moons
-
3 tablespoons extra virgin olive oil
-
4 cloves garlic, minced (about 1 tablespoon)
-
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 (for garnish, optional)
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon smoked paprika or sweet paprika (optional, adds color)
-
1 teaspoon lemon zest (optional, brightens the flavors)
-
1 tablespoon melted butter (optional, for extra richness)
Directions
- Preheat oven to 425 F and line a large rimmed baking sheet with foil or parchment for easy cleanup.
- Toss the halved or quartered baby potatoes and the 1 inch carrot pieces with 2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, the rosemary, thyme, half the minced garlic, and the smoked paprika if using; spread them cut side down in a single layer so they roast, not steam.
- Roast the potatoes and carrots in the preheated oven for 20 minutes, flipping once halfway through so they brown evenly.
- While those start roasting, mix the zucchini half moons with the remaining 1 tablespoon olive oil, remaining garlic, a pinch of salt and pepper, lemon zest if using, and the melted butter if you want extra richness.
- After the initial 20 minutes, remove the sheet from the oven, push the potatoes and carrots to one side and add the zucchini in a single layer on the other side; if the pan is too crowded use a second sheet. Crowding will make things soggy.
- Return the pan to the oven and roast everything another 12 to 18 minutes, shaking or flipping once, until potatoes are fork tender and nicely browned and zucchini is tender with some golden edges.
- Taste and adjust seasoning with more salt and pepper if needed; if you like, squeeze a tiny bit more lemon over everything to brighten the flavors.
- Transfer to a serving bowl, sprinkle with the chopped parsley and a little extra thyme or rosemary if you want, and serve hot.
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: 275g
- Total number of serves: 6
- Calories: 211kcal
- Fat: 8.9g
- Saturated Fat: 1.6g
- Trans Fat: 0.02g
- Polyunsaturated: 0.7g
- Monounsaturated: 5.5g
- Cholesterol: 5mg
- Sodium: 383mg
- Potassium: 923mg
- Carbohydrates: 29.5g
- Fiber: 5.4g
- Sugar: 6.2g
- Protein: 3.9g
- Vitamin A: 13000IU
- Vitamin C: 13mg
- Calcium: 48mg
- Iron: 1.4mg
