Name: Crispy Garlic Herb Roasted Potatoes Carrots, and Zucchini
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups baby potatoes, halved; 2 large carrots, peeled and sliced; 2 medium zucchinis, sliced into half-moons; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; Salt and black pepper to taste; Fresh parsley, chopped (optional, for garnish)

A vibrant and wholesome dish, Crispy Garlic Herb Roasted Potatoes Carrots, and Zucchini brings together simple ingredients and bold flavors. I love how the natural sweetness of roasted carrots and zucchini pairs with the heartiness of baby potatoes, all tied together with garlic and aromatic herbs. Whether I serve it as a side or enjoy it as a satisfying main, this dish never fails to deliver on taste and comfort.

Why You’ll Love This Recipe

I keep coming back to this recipe for so many reasons. It’s easy to make, uses everyday ingredients, and fills the kitchen with the most irresistible aroma while roasting. It’s naturally gluten-free, dairy-free, and plant-based, which makes it a great option for a variety of diets. I also appreciate how versatile it is—I can mix in different vegetables or herbs based on what I have on hand.

Ingredients

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

3 cups baby potatoes, halved

2 large carrots, peeled and sliced

2 medium zucchinis, sliced into half-moons

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon dried oregano

1/2 teaspoon paprika

Salt and black pepper to taste

Fresh parsley, chopped (optional, for garnish)

Directions

I start by preheating the oven to 400°F (200°C) and lining a large baking sheet with parchment paper.

Then I combine the halved potatoes, sliced carrots, and zucchini in a large bowl.

In a separate smaller bowl, I whisk together the olive oil, minced garlic, thyme, rosemary, oregano, paprika, salt, and pepper.

I pour the herbed oil mixture over the vegetables and toss them thoroughly to ensure every piece is well coated.

Once everything is seasoned, I spread the vegetables in a single layer on the baking sheet.

I roast them for about 35–40 minutes, tossing halfway through, until they’re golden and fork-tender.

After removing from the oven, I sometimes sprinkle on chopped fresh parsley before serving them warm.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Calories: 165 kcal per serving

Variations

I like switching things up depending on what I have in my kitchen. Sometimes I add bell peppers or red onions for extra flavor and color. When I want a little heat, I sprinkle in crushed red pepper flakes. For a different herb profile, I occasionally swap out the rosemary and thyme for Italian seasoning or fresh basil after roasting.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either warm them in a skillet over medium heat to keep the edges crispy or use the oven at 350°F (175°C) for about 10–15 minutes. Microwaving works too, though the texture softens a bit more.

Related Recipes:

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

FAQs

How do I keep the vegetables from getting soggy?

I make sure not to overcrowd the baking sheet—giving the vegetables space allows them to roast and caramelize rather than steam.

Can I make this ahead of time?

Yes, I often prep the veggies and herb mixture earlier in the day. I store them separately in the fridge and combine just before roasting.

Is this recipe freezer-friendly?

I don’t recommend freezing this dish, as zucchini tends to become mushy after thawing. It’s best enjoyed fresh or within a few days refrigerated.

Can I use fresh herbs instead of dried?

Absolutely. I substitute dried herbs with triple the amount of fresh ones. For example, 1 teaspoon dried rosemary equals about 1 tablespoon fresh rosemary.

What can I serve this with?

I like pairing this with grilled chicken, fish, or a grain bowl. It also makes a hearty main when served over quinoa or rice.

Conclusion

Crispy Garlic Herb Roasted Potatoes Carrots, and Zucchini is a go-to recipe I rely on for its ease, flavor, and versatility. It’s one of those dishes that brings comfort and satisfaction without much effort. Whether I’m preparing a weeknight dinner or feeding a crowd, this roasted veggie medley always hits the spot.

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