I’ve brought together tender potatoes, sweet carrots, and vibrant zucchini, all roasted in a fragrant garlic‑herb oil. This simple, one‑pan dish gives me perfectly caramelized vegetables that are crisp on the outside and melt‑in‑your‑mouth on the inside.

Why You’ll Love This Recipe

I love this recipe because it transforms everyday veggies into a flavorful, wholesome side with minimal effort. The garlic‑herb blend infuses every bite with savory depth, and roasting brings out natural sweetness and texture. It’s versatile, satisfying, and easy to customize based on what I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

baby potatoes or small potatoes, halved or quartered
carrots, peeled and cut into sticks or rounds
zucchini, sliced into rounds or half‑moons
olive oil
garlic, minced or garlic powder
dried or fresh herbs (such as rosemary, thyme, parsley, or oregano)
salt and black pepper
optional: lemon zest or juice for brightness

directions

Preheat and prep:
I preheat my oven to 400 °F (200 °C) and line a large baking sheet with parchment or foil for easy cleanup.
Season the potatoes and carrots first:
I place the potatoes and carrots in a bowl, drizzle in olive oil, then toss with garlic, herbs, salt, and pepper. I spread them on the baking sheet and start roasting for about 15 minutes.
Add the zucchini:
After 15 minutes, I add the zucchini to the pan, tossing it lightly with a bit more olive oil, garlic, and herbs. Then I roast everything together for another 15–20 minutes, until the veggies are golden, tender, and slightly crisp on the edges.
Finish and serve:
Once out of the oven, I optionally sprinkle lemon zest or squeeze juice over the top to brighten the flavors. I taste and adjust salt and pepper before serving.

Servings and timing

Servings: 4 as a side dish
Prep time: ~10 minutes
Cook time: 30–35 minutes
Total time: About 40–45 minutes

Variations

I swap herbs for Italian seasoning or herbes de Provence for a different profile.
I add root veggies like parsnips or sweet potatoes for variety.
I toss in cherry tomatoes or bell peppers during the last 10 minutes for color and sweetness.
I sprinkle grated Parmesan or nutritional yeast after roasting for a savory finish.
I use balsamic vinegar or honey drizzle at the end for a glazed touch.

storage/reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: I reheat in a 375 °F (190 °C) oven for 5–7 minutes to refresh crispness, or briefly in a skillet on the stovetop. The microwave works in a pinch but softens texture.
Freezing: I don’t recommend freezing assembled roasted veggies, as they tend to get mushy. I prefer to enjoy them fresh.

FAQs

Do I need to par‑boil the potatoes?

I don’t. Cutting them small and starting roasting earlier ensures they become tender without par‑boiling.

Can I roast everything together from the start?

I separate the zucchini partway through—its higher moisture content means it cooks faster and roasts better if added later.

What herb mix works best?

I love rosemary and thyme, but oregano, parsley, or even Italian seasoning all work beautifully with garlic and olive oil.

How do I keep the veggies from sticking?

I lightly oil and toss before roasting and use parchment or foil—this helps lift the veggies and prevents sticking. A flip at the halfway point also ensures even browning.

Can I make this gluten‑free and vegan?

Yes—this recipe is naturally gluten‑free and vegan. Just use olive oil and fresh herbs for a plant‑based, wholesome side.

Conclusion

I adore this Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish because it’s simple yet bursting with flavor. It’s my go‑to side when I want something healthy, satisfying, and easy to pull together. Whether for dinner, meal prep, or entertaining, this trio always delivers.