I whipped up a garlic herb Roasted Veggies Side Dish with potatoes, carrots and zucchini that looks effortless but actually steals the show, so keep scrolling.
I’m obsessed with this Garlic Herb Roasted Potatoes Carrots and Zucchini because it hits the junk of my cravings without the nonsense. I love the way Yukon Gold potatoes and garlic char and get those crispy edges while carrots and zucchini stay sweet and slightly smoky.
It’s the kind of Roasted Veggies Side Dish I bring to every family meal, and yeah, it works like a charm for Healthy Sides For Thanksgiving too. Simple smells that make people quiet.
I want seconds. And thirds.
No fluff, just honest, loud vegetable flavor that actually matters. I crave it on Sundays often.
Ingredients
- Yukon Golds: creamy centers, crisp edges, comforting starch.
- Carrots: sweet crunch and friendly, bright color.
- Zucchini: soft, juicy, keeps dish feeling light.
- Garlic: aromatic warmth, it’s a must for savory dishes.
- Olive oil: silky mouthfeel, helps brown edges.
- Basically butter: richer finish, makes everything more luscious.
- Rosemary: piney, bold herb that pairs with potatoes.
- Thyme: subtle, earthy notes that feel homey.
- Salt: wakes flavors, simple and absolutely necessary.
- Black pepper: gentle heat and nice bite.
- Smoked paprika: faint smoke, warm background note.
- Parsley: fresh green finish, brightens each bite.
Ingredient Quantities
- 1 1/2 lbs small Yukon Gold potatoes (about 8 to 10), rinsed
- 1 lb carrots (about 4 medium), peeled or not, your call
- 1 lb zucchini (about 2 medium)
- 4 cloves garlic, smashed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter (optional, for a richer finish)
- 2 teaspoons fresh rosemary, roughly chopped or torn
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, adds a nice touch)
- 2 tablespoons fresh flat leaf parsley, chopped (for finishing, optional)
How to Make this
1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment or lightly oil it so things don’t stick.
2. Rinse the Yukon Golds and halve or quarter them so pieces are roughly the same size as the carrots. Peel the carrots if you want, then cut into 2 inch sticks. Cut the zucchini into thick 3/4 inch rounds or half moons so they hold up in the oven.
3. In a big bowl toss potatoes and carrots with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika if using, and the fresh rosemary and thyme so everything’s nicely coated.
4. Spread the potatoes and carrots in a single layer on the baking sheet with the cut side down when possible. Crowding makes them steam, so give them room. Roast for 15 minutes.
5. While those start roasting, toss the zucchini in the bowl with the remaining 1 tablespoon olive oil, a pinch more salt and pepper, and set aside. Smash the garlic cloves lightly with the flat of a knife so they release flavor but don’t fall apart.
6. After the first 15 minutes take the pan out, give the potatoes and carrots a quick flip, add the zucchini and the smashed garlic tucked among the veggies, then return the pan to the oven.
7. Roast another 12 to 18 minutes until potatoes are golden and tender when pierced with a fork and zucchini is browned at the edges. Total roast time will be about 27 to 33 minutes depending on how big you cut things.
8. If you want a richer finish, drop the tablespoon of butter over the hot pan right when it comes out so it melts over the veggies. Taste and adjust salt and pepper.
9. Sprinkle chopped flat leaf parsley over everything and give it a gentle toss. Let rest a couple minutes so the herbs settle in.
10. Serve warm as part of your Thanksgiving dinner or any meal. Leftovers reheat well in a skillet to keep them crisp.
Equipment Needed
1. Rimmed baking sheet (large)
2. Parchment paper or cooking oil for lining
3. Large mixing bowl
4. Chef’s knife and a cutting board
5. Measuring spoons
6. Tongs or a spatula for flipping
7. Fork or paring knife to test doneness
8. Small bowl or spoon for melting butter and tossing parsley
FAQ
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe Substitutions and Variations
- Yukon Gold potatoes: red potatoes, fingerling potatoes, baby russets (if you want fluffier insides)
- Carrots: parsnips, sweet potatoes (cut a bit smaller so they cook same time), turnips
- Zucchini: yellow summer squash, eggplant (firm, not too seedy), bell peppers
- Garlic: 1/2 teaspoon garlic powder per clove, 1 small shallot finely chopped, roasted garlic paste
Pro Tips
1. Parboil the potatoes for 6 to 8 minutes before roasting, then drain and shake them in the colander to rough up the edges a bit. The jagged bits brown way better in the oven and you get crisp outsides without burning the carrots. Don’t overdo it though, you want them just starting to soften.
2. Put the veggies on two baking sheets if they look crowded on one. Crowding makes steam, and nobody likes soggy zucchini. If you only have one pan, roast the potatoes and carrots first like the recipe says, pull them out and give them a minute to spread out before adding the zucchini.
3. Add the smashed garlic in the last 10 minutes but tuck some whole cloves under the potatoes too if you like mellow garlic flavor. The smashed ones give quick rounded flavor, the tucked whole cloves get soft and sweet and you can mash them on the plate later. If you want extra depth, stir a splash of lemon juice or a teaspoon of vinegar right after you take the pan out.
4. Finish with the butter and herbs off heat, and taste while it’s still warm. Butter makes everything silkier and lets the herbs bloom, but if you wanna keep it lighter, drizzle a good olive oil and sprinkle flaky salt at the end. Reheating tip: warm leftovers in a skillet over medium so they get crunchy again, don’t microwave unless you like soggy.
Garlic Herb Roasted Potatoes Carrots And Zucchini Recipe
I whipped up a garlic herb Roasted Veggies Side Dish with potatoes, carrots and zucchini that looks effortless but actually steals the show, so keep scrolling.
4
servings
326
kcal
Equipment: 1. Rimmed baking sheet (large)
2. Parchment paper or cooking oil for lining
3. Large mixing bowl
4. Chef’s knife and a cutting board
5. Measuring spoons
6. Tongs or a spatula for flipping
7. Fork or paring knife to test doneness
8. Small bowl or spoon for melting butter and tossing parsley
Ingredients
-
1 1/2 lbs small Yukon Gold potatoes (about 8 to 10), rinsed
-
1 lb carrots (about 4 medium), peeled or not, your call
-
1 lb zucchini (about 2 medium)
-
4 cloves garlic, smashed
-
3 tablespoons extra virgin olive oil
-
1 tablespoon unsalted butter (optional, for a richer finish)
-
2 teaspoons fresh rosemary, roughly chopped or torn
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme
-
1 teaspoon kosher salt, or to taste
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon smoked paprika (optional, adds a nice touch)
-
2 tablespoons fresh flat leaf parsley, chopped (for finishing, optional)
Directions
- Preheat oven to 425°F and line a large rimmed baking sheet with parchment or lightly oil it so things don’t stick.
- Rinse the Yukon Golds and halve or quarter them so pieces are roughly the same size as the carrots. Peel the carrots if you want, then cut into 2 inch sticks. Cut the zucchini into thick 3/4 inch rounds or half moons so they hold up in the oven.
- In a big bowl toss potatoes and carrots with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika if using, and the fresh rosemary and thyme so everything’s nicely coated.
- Spread the potatoes and carrots in a single layer on the baking sheet with the cut side down when possible. Crowding makes them steam, so give them room. Roast for 15 minutes.
- While those start roasting, toss the zucchini in the bowl with the remaining 1 tablespoon olive oil, a pinch more salt and pepper, and set aside. Smash the garlic cloves lightly with the flat of a knife so they release flavor but don’t fall apart.
- After the first 15 minutes take the pan out, give the potatoes and carrots a quick flip, add the zucchini and the smashed garlic tucked among the veggies, then return the pan to the oven.
- Roast another 12 to 18 minutes until potatoes are golden and tender when pierced with a fork and zucchini is browned at the edges. Total roast time will be about 27 to 33 minutes depending on how big you cut things.
- If you want a richer finish, drop the tablespoon of butter over the hot pan right when it comes out so it melts over the veggies. Taste and adjust salt and pepper.
- Sprinkle chopped flat leaf parsley over everything and give it a gentle toss. Let rest a couple minutes so the herbs settle in.
- Serve warm as part of your Thanksgiving dinner or any meal. Leftovers reheat well in a skillet to keep them crisp.
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: 412.5g
- Total number of serves: 4
- Calories: 326kcal
- Fat: 14.6g
- Saturated Fat: 3.45g
- Trans Fat: 0.03g
- Polyunsaturated: 1.6g
- Monounsaturated: 9g
- Cholesterol: 7.8mg
- Sodium: 300mg
- Potassium: 1400mg
- Carbohydrates: 44.9g
- Fiber: 8.2g
- Sugar: 10.1g
- Protein: 5.8g
- Vitamin A: 3160IU
- Vitamin C: 61.5mg
- Calcium: 78.8mg
- Iron: 2.2mg
