Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Why You’ll Love This Recipe

This roasted vegetable medley is bursting with flavor and texture. The baby potatoes are crispy on the outside and tender inside, the carrots bring natural sweetness, and the zucchini adds a soft contrast. Garlic and dried herbs infuse the dish with a rich aroma and depth, making it a go-to for both casual dinners and holiday spreads. It’s healthy, budget-friendly, and customizable, which makes it ideal for weeknight meals or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb baby potatoes, halved

• 2 cups carrots, sliced

• 2 cups zucchini, sliced

• 3 tbsp extra virgin olive oil

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp dried oregano

• Salt and pepper to taste

Directions

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and sliced zucchini.

3. Drizzle the olive oil over the vegetables. Add the minced garlic, thyme, rosemary, oregano, salt, and pepper. Toss well until everything is evenly coated.

4. Spread the vegetable mixture on a parchment-lined baking sheet in a single layer to ensure even roasting.

5. Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are golden brown and fork-tender.

6. Remove from the oven and let cool slightly before serving.

Servings and timing

This recipe serves 4 people.
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes

Variations

• Add Protein: Toss in some cubed tofu or tempeh before roasting for a more filling vegetarian meal.

• Spice it Up: Add a pinch of red pepper flakes or smoked paprika for a kick of heat.

• Different Herbs: Use fresh herbs like parsley or basil after roasting for a fresh pop of flavor.

• Root Veggie Twist: Swap out zucchini for sweet potatoes, parsnips, or beets depending on the season.

• Lemon Zest: Add a little lemon zest or juice after roasting for brightness.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, spread the vegetables on a baking sheet and warm them in a 375°F (190°C) oven for about 10 minutes, or microwave in short intervals until heated through.
Avoid freezing, as zucchini may become mushy when thawed.

FAQs

1. How do I keep the vegetables from getting soggy?

Make sure the vegetables are spread in a single layer on the baking sheet to allow even roasting and proper caramelization.

2. Can I make this dish ahead of time?

Yes, you can roast the vegetables ahead and reheat in the oven before serving to maintain their crispiness.

3. Do I need to peel the carrots and potatoes?

Peeling is optional. Keeping the skins on adds texture and extra nutrients.

4. Can I use fresh herbs instead of dried?

Absolutely. Use about three times the amount of fresh herbs in place of dried ones for a more vibrant flavor.

5. What other vegetables work well in this recipe?

Bell peppers, red onions, mushrooms, and cherry tomatoes are all great additions or substitutions.

6. Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free.

7. How do I prevent the garlic from burning?

Ensure the garlic is well mixed with the oil and coated on the vegetables. Stirring halfway through roasting also helps prevent burning.

8. Can I use frozen vegetables?

Fresh is recommended for optimal texture, but if using frozen, thaw and pat dry before roasting to reduce moisture.

9. What kind of potatoes work best?

Baby potatoes or small Yukon Golds are ideal because they roast quickly and have a creamy texture.

10. Can I double the recipe?

Yes, but use two baking sheets to avoid overcrowding, which can lead to steaming instead of roasting.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a flavorful, easy-to-make dish that celebrates the simplicity of seasonal vegetables. Whether served as a cozy side dish or a light vegetarian main, it brings warmth and comfort to any meal. With its versatility and satisfying taste, it’s a recipe you’ll come back to again and again.

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