I just nailed a Roasted Veggies Side Dish that gets even the pickiest eaters reaching for seconds and pretending they meant to plan it all along.
I adore this Garlic Herb Roasted Potatoes Carrots and Zucchini because it’s simple, loud, and honest. I love the way baby potatoes (Yukon gold or red) get crackly and the garlic cloves, minced sing through every bite.
Potatoes And Zucchini together feel like a no-nonsense combo, sturdy enough for turkey night and chill enough for weeknight dinner. Roasted Veggies Side Dish?
Yup. I’m obsessed with how it pairs with anything and still grabs attention.
Messy, salty, herby, a little crisp. No fluff.
Just vegetables doing their thing, loud and proud. I want seconds before the main every time and always.
Ingredients
- Baby potatoes: creamy insides and crisp skins, makes the dish feel comforting and hearty.
- Carrots: sweet, colorful crunch that adds good texture and natural sweetness.
- Zucchini: tender, juicy bits that soak up flavors without stealing the show.
- Extra virgin olive oil: silky coating, helps things brown and taste richer.
- Butter: Basically adds a toasty, rich finish you’ll notice immediately.
- Garlic: punchy aroma and savory warmth that wakes up every bite.
- Rosemary: piney, woodsy pops that remind you of cozy dinners.
- Thyme: subtle lemony-earthy notes, small but mighty.
- Oregano: savory, slightly peppery background that ties herbs together.
- Kosher salt: brings out natural flavors, makes everything sing.
- Black pepper: fresh bite and mild heat, keeps things interesting.
- Red pepper flakes: Plus a little optional heat if you want it.
- Lemon zest or juice: bright lift that cuts through richness.
- Parsley: fresh green finish and a pretty, herby pop.
Ingredient Quantities
- 1 1/2 pounds baby potatoes (Yukon gold or red)
- 1 pound carrots
- 2 medium zucchini
- 3 tablespoons extra virgin olive oil
- 1 tablespoon melted butter (optional, for extra richness)
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon lemon zest or fresh lemon juice
- 2 tablespoons fresh parsley, chopped
How to Make this
1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easier clean up.
2. Wash the baby potatoes and halve any larger ones so they are roughly 1 to 1 1/2 inch pieces. Peel the carrots if you want and cut them into 1/2 inch thick coins or batons so they roast in the same time as the potatoes.
3. Cut the zucchini into 3/4 inch thick rounds or half-moons. Keep the zucchini separate from the potatoes and carrots for now so it doesnt get soggy.
4. In a large bowl combine 3 tablespoons extra virgin olive oil, 1 tablespoon melted butter if using, minced garlic, 1 tablespoon chopped rosemary, 1 tablespoon thyme leaves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat. Mix well.
5. Add the potatoes and carrots to the bowl and toss until everything is evenly coated. Spread them in a single layer on one side of the baking sheet with some space between pieces so they roast instead of steam.
6. Roast the potatoes and carrots for 20 minutes, then use a spatula to flip and move pieces around so they brown evenly. If the sheet looks dry, drizzle a little more olive oil.
7. After another 10 minutes, push the potatoes and carrots to one side and add the zucchini to the sheet. Toss the zucchini in any remaining herb oil or in a quick separate toss with a teaspoon of olive oil, then spread them out so they dont overlap.
8. Roast everything together for 8 to 12 more minutes until potatoes are tender and golden and zucchini is browned but still has some bite. For extra crisp edges, broil on high for 2 to 3 minutes watching carefully so nothing burns.
9. Remove from oven and immediately sprinkle with 1 tablespoon lemon zest or squeeze fresh lemon juice over the vegetables, then scatter 2 tablespoons chopped parsley on top. Taste and adjust salt and pepper if needed.
10. Let rest for 3 to 5 minutes so flavors settle, then serve warm as a savory side for Thanksgiving or any meal.
Equipment Needed
1. Oven and large baking sheet lined with parchment paper or foil
2. Large mixing bowl for tossing the veggies
3. Chef knife and cutting board for potatoes, carrots and zucchini
4. Measuring spoons and a tablespoon measure for oil and seasonings
5. Tongs or a spatula to spread and flip the vegetables
6. Microplane or zester for the lemon zest (or just a small grater)
7. Small bowl or ramekin for melted butter and minced garlic
8. Kitchen towel or oven mitts for handling hot pans
FAQ
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe Substitutions and Variations
- Baby potatoes: swap with small fingerlings, or rinse and cube russets if you want a fluffier interior, or use sweet potatoes for a sweeter, heartier bite.
- Carrots: use parsnips for an earthier flavor, or sweet potatoes for sweetness and creaminess, or turnips for a slightly peppery twist.
- Zucchini: replace with yellow summer squash, or thick-cut eggplant (watch for extra oil absorption), or bell peppers for color and crunch.
- Fresh herbs (rosemary, thyme): use 1 teaspoon dried rosemary or thyme instead, or 1 tablespoon Italian seasoning, or swap in chopped basil or cilantro at the end for a fresh finish.
Pro Tips
1. Cut veggies to similar sizes so they cook evenly, but dont stress if a few pieces are bigger, just give them a head start in the oven. Toss bigger potatoes back in earlier or microwave them for 2 minutes so everything finishes at the same time.
2. Don’t crowd the pan. Give pieces space so they roast instead of steam. If your sheet gets crowded use two pans and rotate them halfway through for more golden, crispy edges.
3. Save the zucchini for later. It melts fast so add it in during the last 8 to 12 minutes, and pat it dry first so it browns better. If you want extra color, finish under the broiler for 1 to 2 minutes but watch it closely, broilers lie about time.
4. Brighten it at the end with lemon and fresh herbs, but add them after the heat. Zest or juice right off the oven so the lemon flavor stays bright, and stir in the parsley at the last second or it will wilt and go dull.
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe
I just nailed a Roasted Veggies Side Dish that gets even the pickiest eaters reaching for seconds and pretending they meant to plan it all along.
6
servings
218
kcal
Equipment: 1. Oven and large baking sheet lined with parchment paper or foil
2. Large mixing bowl for tossing the veggies
3. Chef knife and cutting board for potatoes, carrots and zucchini
4. Measuring spoons and a tablespoon measure for oil and seasonings
5. Tongs or a spatula to spread and flip the vegetables
6. Microplane or zester for the lemon zest (or just a small grater)
7. Small bowl or ramekin for melted butter and minced garlic
8. Kitchen towel or oven mitts for handling hot pans
Ingredients
-
1 1/2 pounds baby potatoes (Yukon gold or red)
-
1 pound carrots
-
2 medium zucchini
-
3 tablespoons extra virgin olive oil
-
1 tablespoon melted butter (optional, for extra richness)
-
4 garlic cloves, minced
-
1 tablespoon fresh rosemary, chopped
-
1 tablespoon fresh thyme leaves
-
1 teaspoon dried oregano
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon red pepper flakes (optional, for a little heat)
-
1 tablespoon lemon zest or fresh lemon juice
-
2 tablespoons fresh parsley, chopped
Directions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easier clean up.
- Wash the baby potatoes and halve any larger ones so they are roughly 1 to 1 1/2 inch pieces. Peel the carrots if you want and cut them into 1/2 inch thick coins or batons so they roast in the same time as the potatoes.
- Cut the zucchini into 3/4 inch thick rounds or half-moons. Keep the zucchini separate from the potatoes and carrots for now so it doesnt get soggy.
- In a large bowl combine 3 tablespoons extra virgin olive oil, 1 tablespoon melted butter if using, minced garlic, 1 tablespoon chopped rosemary, 1 tablespoon thyme leaves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat. Mix well.
- Add the potatoes and carrots to the bowl and toss until everything is evenly coated. Spread them in a single layer on one side of the baking sheet with some space between pieces so they roast instead of steam.
- Roast the potatoes and carrots for 20 minutes, then use a spatula to flip and move pieces around so they brown evenly. If the sheet looks dry, drizzle a little more olive oil.
- After another 10 minutes, push the potatoes and carrots to one side and add the zucchini to the sheet. Toss the zucchini in any remaining herb oil or in a quick separate toss with a teaspoon of olive oil, then spread them out so they dont overlap.
- Roast everything together for 8 to 12 more minutes until potatoes are tender and golden and zucchini is browned but still has some bite. For extra crisp edges, broil on high for 2 to 3 minutes watching carefully so nothing burns.
- Remove from oven and immediately sprinkle with 1 tablespoon lemon zest or squeeze fresh lemon juice over the vegetables, then scatter 2 tablespoons chopped parsley on top. Taste and adjust salt and pepper if needed.
- Let rest for 3 to 5 minutes so flavors settle, then serve warm 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: 268g
- Total number of serves: 6
- Calories: 218kcal
- Fat: 9.5g
- Saturated Fat: 1.6g
- Trans Fat: 0.02g
- Polyunsaturated: 0.9g
- Monounsaturated: 6g
- Cholesterol: 5mg
- Sodium: 300mg
- Potassium: 933mg
- Carbohydrates: 30g
- Fiber: 5.4g
- Sugar: 6.1g
- Protein: 3.8g
- Vitamin A: 12990IU
- Vitamin C: 30mg
- Calcium: 53mg
- Iron: 1.5mg
