Name: Garlic Herb Roasted Potatoes Carrots and Zucchini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups chopped Yukon Gold potatoes; 1 ½ cups thick-sliced carrots; 1 ½ cups chopped zucchini; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon fresh thyme leaves (optional)

Golden on the outside, tender on the inside, and bursting with flavor—these Garlic Herb Roasted Potatoes, Carrots, and Zucchini are everything you need in a comforting yet wholesome dish. Whether you’re looking for an easy dinner side or a colorful veggie medley to impress guests, this simple oven-roasted combo checks all the boxes.

Each bite delivers perfectly caramelized vegetables, coated in olive oil, garlic, and a fragrant blend of herbs. The natural sweetness of carrots, the heartiness of potatoes, and the freshness of zucchini create a harmony that makes this dish incredibly satisfying and versatile. It pairs beautifully with almost any protein or can stand alone as a warm, hearty vegetarian option.

What Kind of Potatoes, Carrots, and Zucchini Should I Use?

For potatoes, go with waxy or all-purpose types like Yukon Golds or red potatoes. They hold their shape and get that deliciously crisp exterior.

Carrots should be fresh and firm—either whole carrots sliced diagonally or thick-cut baby carrots will roast evenly without going mushy.

Zucchini needs to be just ripe, not overly soft. Medium-sized zucchini are ideal, as they have a better texture and won’t release too much water while roasting.

Ingredients for the Garlic Herb Roasted Potatoes Carrots and Zucchini

Potatoes: They bring bulk, heartiness, and crispiness when roasted. Yukon Gold or red potatoes are best for this dish.

Carrots: Slightly sweet and earthy, carrots contrast beautifully with the savory herbs and soften nicely in the oven.

Zucchini: A tender, mild squash that soaks up flavors and adds a juicy bite.

Olive Oil: Helps everything roast to golden perfection and carries the flavor of the herbs.

Minced Garlic: For that rich, savory depth you crave in roasted veggies.

Italian Seasoning: A balanced blend of herbs like thyme, oregano, and basil that ties the dish together.

Salt and Pepper: Simple yet essential, they enhance all the natural flavors.

Fresh Thyme (optional): Adds a pop of freshness and aroma at the end.

How To Make the Garlic Herb Roasted Potatoes Carrots and Zucchini

Step 1: Prep the Veggies

Scrub and chop the potatoes into bite-sized pieces. Slice the carrots into thick rounds or diagonals. Cut zucchini into similar-sized chunks. Keeping everything uniform helps them roast evenly.

Step 2: Season and Toss

Place all veggies in a large mixing bowl. Add olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss thoroughly to coat each piece with flavor.

Step 3: Arrange and Roast

Preheat your oven to 425°F (220°C). Spread the vegetables in a single layer on a parchment-lined baking sheet. Avoid overcrowding for the crispiest results.

Step 4: Flip and Finish

Roast for about 30-35 minutes, flipping halfway through. Once golden and tender, remove from the oven and garnish with fresh thyme if using.

How to Serve and Store This Roasted Veggie Medley

These garlic herb roasted vegetables are best enjoyed hot, straight from the oven. They make a perfect side for grilled meats, baked fish, or even as a topping over rice or quinoa bowls. If you’re serving them for a dinner party, they hold well in a warm oven until ready.

To store leftovers, place them in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back that irresistible crispness.

What to Serve With Garlic Herb Roasted Potatoes Carrots and Zucchini?

Grilled Chicken

The smoky char of grilled chicken is a tasty contrast to the caramelized veggies.

Baked Salmon

A flaky fillet of salmon with a squeeze of lemon complements the herbs beautifully.

Quinoa Pilaf

For a vegetarian spread, serve these veggies over a bed of herbed quinoa.

Meatloaf

Comfort food at its finest—pair with meatloaf for a hearty family meal.

Creamy Soups

A bowl of creamy tomato or mushroom soup and a side of these veggies? Yes, please.

Want More Vegetable Side Dish Ideas?

If you’re loving this roasted veggie vibe, don’t miss these other flavorful favorites:

Roasted Rosemary Sweet Potatoes for earthy-sweet goodness.
Parmesan Baked Potatoes when you want cheesy golden crunch.
Air Fryer Sesame Cauliflower for a crispy, Asian-inspired twist.
California Spaghetti Salad to keep things cool and refreshing.
Easy Marinated Mushrooms for something tangy and bite-sized.

Save This Pin For Later

Pin this veggie-packed side dish to your favorite board so you can bring it out on busy weeknights or holiday feasts alike.

Did you try it with a sprinkle of parmesan or a dash of chili flakes? I’d love to hear your spin! Drop your variation in the comments.

Need more ideas for your table? Explore daily kitchen creations on SavorQueen.com on Pinterest. You might just discover your new favorite dish.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Author: Julia Walton
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Craving a vibrant and wholesome side dish that’s bursting with flavor and so easy to make? This Garlic Herb Roasted Potatoes Carrots and Zucchini recipe is your go-to. With just a few simple ingredients, you get crispy golden potatoes, tender carrots, and juicy zucchini roasted to perfection in a savory garlic-herb blend. It’s the perfect solution for quick weeknight meals, healthy side dishes, and versatile dinner ideas that suit nearly any main course. Whether you’re planning a hearty dinner or looking for fresh veggie food ideas, this easy recipe has you covered.