Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic herb roasted potatoes, carrots, and zucchini remind me of the chilly weeknight when I threw together every root veggie in the fridge and hoped for the best so I tossed them in olive oil garlic and herbs then popped them into the oven and the smell that filled my kitchen was the kind that makes you smile before the first bite.

Now I make this dish whenever I want something cozy and fuss-free and it always delivers crispy edges tender insides and an herb-kissed flavor that’s hearty enough for a main or perfect beside any protein.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Baby potatoes – They roast up creamy on the inside with beautifully crispy skin
• Carrots – Add sweetness and bright color while holding their shape well
• Zucchini – Cooks quickly and soaks in the garlic herb flavor perfectly
• Olive oil – Helps the veggies caramelize and adds richness
• Garlic – Brings bold earthy flavor throughout
• Italian herbs – A blend that balances the sweetness and savory notes
• Salt – Enhances the natural flavors of the vegetables
• Black pepper – Adds a little warmth and contrast

Tools You’ll Need

• Baking sheet – For roasting the vegetables evenly in the oven
• Mixing bowl – To coat the veggies well with oil and seasoning
• Sharp knife – For cutting the vegetables into equal pieces
• Cutting board – A safe clean space to prep all the vegetables
• Spatula or tongs – To flip or stir the veggies halfway through roasting
• Parchment paper (optional) – For easier cleanup and less sticking

Instructions

Step 1:

I preheat my oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

Step 2:

I scrub and chop the baby potatoes in half or quarters depending on size then slice the carrots and zucchini into even rounds.

Step 3:

In a large mixing bowl I combine all the veggies and drizzle them generously with olive oil.

Step 4:

I add the minced garlic dried Italian herbs salt and pepper then toss everything until it’s evenly coated.

Step 5:

I spread the vegetables out in a single layer on the prepared baking sheet making sure they’re not overcrowded for the best roast.

Step 6:

I roast for 25 to 30 minutes flipping halfway through until everything is tender golden and slightly crisp on the edges.

Tips

If I want extra crispiness I broil them for the last 2–3 minutes. For a fresh twist I sometimes add lemon zest or fresh rosemary right after baking. And make sure to cut the vegetables into uniform sizes so they cook evenly!

Ways to Serve

As a cozy vegetarian main dish with a dollop of sour cream

Alongside roasted chicken steak or grilled fish

Tossed with cooked quinoa for a wholesome bowl

With a fried egg on top for breakfast-for-dinner vibes

Packed in meal prep containers for quick lunches

Frequently Asked Questions

Can I prep Garlic Herb Roasted Potatoes, Carrots, and Zucchini in advance?

Yes chop the veggies and mix with oil and seasonings then refrigerate and roast when ready.

Do I have to peel the carrots or potatoes?

Nope I usually leave the skins on for extra texture and nutrients just make sure to scrub them well.

What herbs work best?

Italian seasoning is easy but rosemary thyme or a little smoked paprika also taste amazing.

See You in the Kitchen

I hope you give these garlic herb roasted potatoes carrots and zucchini a try because they’re comforting crave-worthy and incredibly simple to make and I’d love to hear what herbs you mix in or how you like to serve them.

Happy Cooking!

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