I finally nailed a Roasted Veggies Side Dish of garlicky potatoes, carrots and zucchini that comes out crispy, savory and totally un-fussy, so you should make room on your Thanksgiving table.
I’m obsessed with Garlic Herb Roasted Potatoes Carrots And Zucchini because it hits my lazy-craving sweet spot. I love the way baby potatoes roast up crispy outside, tender inside, and garlic cloves sing through every bite.
It’s my go-to Roasted Veggies Side Dish when I want something honest with texture and punch. Potatoes And Zucchini together give that contrast I crave: a starchy heft and light squash pull.
But it’s not precious. Chunky, salty, a little char.
I want it on my Thanksgiving table and on the weeknight plate. Bring the whole bowl.
Serve it loud, don’t pretend otherwise. please
Ingredients
- Baby potatoes, creamy inside, crispy edges, super comforting.
- Carrots, sweet crunch and hearty color, basically cozy and filling.
- Basically zucchini, tender, soaks up garlic and herbs.
- Olive oil, silky coating, helps everything brown nicely.
- Plus butter, adds richness and little caramel notes.
- Garlic, punchy aroma, makes the whole pan smell like home.
- Rosemary, woody pine notes, gives earthy depth without overpowering.
- Thyme, subtle lemony earthiness, tiny bursts of flavor.
- Parsley, fresh pop, brightens each bite.
- Salt, simple but essential, pulls all the tastes together.
- Black pepper, gentle heat and a little bite.
- Lemon juice, optional zing that cuts through richer flavors.
- Red pepper flakes, optional kick if you want some heat.
Ingredient Quantities
- 1 1/2 pounds baby potatoes, halved (or small red potatoes)
- 1 pound carrots, peeled and cut into 1 inch pieces
- 2 medium zucchini, cut into thick half moons
- 3 tablespoons olive oil
- 2 tablespoons melted butter (optional but nice)
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice (optional for brightness)
- 1/4 teaspoon crushed red pepper flakes (optional)
How to Make this
1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
2. In a big bowl toss 1 1/2 pounds halved baby potatoes and 1 pound peeled, 1 inch carrots with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon chopped rosemary, 1 tablespoon thyme leaves and the 4 minced garlic cloves so everything is evenly coated.
3. Spread the potatoes and carrots in a single layer on the baking sheet, leave space between pieces so they roast instead of steam.
4. Roast the potatoes and carrots for 20 to 25 minutes until the potatoes start to get golden and a fork pierces the carrots with some resistance.
5. While those roast, toss 2 medium zucchini cut into thick half moons in the remaining 1 tablespoon olive oil (or mix with melted butter if using the 2 tablespoons), and season with a pinch more salt, pepper and 1/4 teaspoon crushed red pepper flakes if you like heat.
6. Remove the sheet from the oven, push the potatoes and carrots to one side and add the zucchini to the pan in a single layer, or use a second sheet if crowded. Return to oven.
7. Roast everything another 10 to 15 minutes until zucchini is tender and edges are browned and potatoes are crisp; stir or toss once more halfway through this second interval for even browning.
8. Right after you pull the pan, drizzle 2 tablespoons melted butter if using and 1 tablespoon lemon juice over the hot vegetables so they soak it up, then sprinkle 2 tablespoons chopped fresh parsley and taste for salt and pepper.
9. Let rest 2 to 3 minutes then serve warm. If you want extra crispness, broil 1 to 2 minutes watching closely so it does not burn.
Equipment Needed
1. Large rimmed baking sheet
2. Parchment paper or aluminum foil
3. Large mixing bowl
4. Cutting board
5. Chef’s knife
6. Measuring spoons and measuring cup
7. Tongs or a sturdy spatula
8. Oven mitts or pot holders
FAQ
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe Substitutions and Variations
- Baby potatoes: swap with small sweet potatoes, fingerling potatoes, or Yukon Golds cut into similar size pieces — they roast about the same and give a slightly different texture and sweetness.
- Carrots: use parsnips, turnips, or even baby beets instead, just note beets take longer to cook so cut small or par-cook first.
- Zucchini: yellow summer squash, eggplant (cut larger so it doesn’t get mushy), or bell peppers work well and add different flavors and colors.
- Fresh herbs and butter: if you don’t have fresh rosemary or thyme try dried Italian seasoning, oregano, or a pinch of Herbes de Provence; and swap melted butter with ghee, avocado oil, or just extra olive oil for a dairy-free option.
Pro Tips
1. Par cook the potatoes a little in boiling water for 5 minutes before roasting so they get tender inside without over browning the carrots. Don’t overboil though or they’ll fall apart.
2. Give everything room on the pan, like actually space them out. Crowding makes steam not roast and you’ll end up with soggy veggies not crispy edges.
3. Toss the zucchini in oil right before adding them to the sheet so they don’t get mushy while the potatoes finish. Also push the potatoes/carrots to one side so the hot spots on the pan brown better.
4. Finish with the butter and lemon while the pan is hot and toss right away so the flavors stick. If you want extra crunch, put under the broiler for just 30 to 90 seconds but watch it closely or it burns fast.
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe
I finally nailed a Roasted Veggies Side Dish of garlicky potatoes, carrots and zucchini that comes out crispy, savory and totally un-fussy, so you should make room on your Thanksgiving table.
6
servings
223
kcal
Equipment: 1. Large rimmed baking sheet
2. Parchment paper or aluminum foil
3. Large mixing bowl
4. Cutting board
5. Chef’s knife
6. Measuring spoons and measuring cup
7. Tongs or a sturdy spatula
8. Oven mitts or pot holders
Ingredients
-
1 1/2 pounds baby potatoes, halved (or small red potatoes)
-
1 pound carrots, peeled and cut into 1 inch pieces
-
2 medium zucchini, cut into thick half moons
-
3 tablespoons olive oil
-
2 tablespoons melted butter (optional but nice)
-
4 garlic cloves, minced
-
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
-
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
-
2 tablespoons fresh parsley, chopped
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon lemon juice (optional for brightness)
-
1/4 teaspoon crushed red pepper flakes (optional)
Directions
- Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
- In a big bowl toss 1 1/2 pounds halved baby potatoes and 1 pound peeled, 1 inch carrots with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon chopped rosemary, 1 tablespoon thyme leaves and the 4 minced garlic cloves so everything is evenly coated.
- Spread the potatoes and carrots in a single layer on the baking sheet, leave space between pieces so they roast instead of steam.
- Roast the potatoes and carrots for 20 to 25 minutes until the potatoes start to get golden and a fork pierces the carrots with some resistance.
- While those roast, toss 2 medium zucchini cut into thick half moons in the remaining 1 tablespoon olive oil (or mix with melted butter if using the 2 tablespoons), and season with a pinch more salt, pepper and 1/4 teaspoon crushed red pepper flakes if you like heat.
- Remove the sheet from the oven, push the potatoes and carrots to one side and add the zucchini to the pan in a single layer, or use a second sheet if crowded. Return to oven.
- Roast everything another 10 to 15 minutes until zucchini is tender and edges are browned and potatoes are crisp; stir or toss once more halfway through this second interval for even browning.
- Right after you pull the pan, drizzle 2 tablespoons melted butter if using and 1 tablespoon lemon juice over the hot vegetables so they soak it up, then sprinkle 2 tablespoons chopped fresh parsley and taste for salt and pepper.
- Let rest 2 to 3 minutes then serve warm. If you want extra crispness, broil 1 to 2 minutes watching closely so it does not burn.
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: 255g
- Total number of serves: 6
- Calories: 223kcal
- Fat: 11.5g
- Saturated Fat: 3.3g
- Trans Fat: 0.05g
- Polyunsaturated: 0.55g
- Monounsaturated: 5.5g
- Cholesterol: 10mg
- Sodium: 88mg
- Potassium: 849mg
- Carbohydrates: 28.8g
- Fiber: 5.1g
- Sugar: 5.7g
- Protein: 3.6g
- Vitamin A: 3067IU
- Vitamin C: 36mg
- Calcium: 47mg
- Iron: 1.3mg
