I love making this simple tray of herb-roasted potatoes, carrots, and zucchini when I want something wholesome, colorful, and packed with flavor. The vegetables roast beautifully in the oven, turning tender on the inside and lightly golden on the outside, all coated in fragrant garlic and herbs. It’s an easy side dish that pairs well with almost anything.
Why You’ll Love This Recipe
I love how effortless this recipe is to prepare. I simply chop the vegetables, toss them with olive oil and herbs, and let the oven do the work. The combination of rosemary, thyme, and oregano gives the vegetables a warm, earthy flavor that makes the whole kitchen smell amazing.
I also appreciate how versatile this dish is. I can serve it alongside grilled chicken, baked fish, or even enjoy it on its own as a light vegetarian meal. It’s colorful, nutritious, and always satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium potatoes (Yukon Gold or red), cut into 1-inch chunks
3 large carrots, peeled and cut into 1-inch pieces
2 medium zucchinis, cut into thick rounds or half-moons
3 tbsp olive oil
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves (or 1 tsp dried)
3 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Optional: 1 tsp smoked paprika or lemon zest for extra flavor
Fresh parsley, chopped (for garnish)
Directions
I start by preheating the oven to 425°F (220°C).
In a large bowl, I toss the potatoes, carrots, and zucchini with olive oil, minced garlic, rosemary, thyme, oregano, salt, pepper, and any optional seasonings I’m using. I make sure everything is evenly coated.
Next, I spread the vegetables in a single layer on a large rimmed baking sheet. I avoid overcrowding the pan so the vegetables roast instead of steam.
I roast them for 30–40 minutes, stirring halfway through, until the potatoes and carrots are tender and golden and the zucchini is perfectly roasted but not mushy.
Before serving, I sprinkle fresh parsley over the top. Sometimes I add a squeeze of lemon juice for a bright finish.
Servings and timing
This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: About 40–50 minutes
Variations
I sometimes switch up the vegetables depending on what I have on hand. I like adding bell peppers, red onions, or sweet potatoes for extra color and flavor.
For a spicier version, I sprinkle in red pepper flakes. When I want a smoky touch, I add smoked paprika. I also enjoy finishing the dish with grated Parmesan cheese for a richer flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I prefer using the oven at 375°F (190°C) for about 10–15 minutes to help the vegetables crisp up again. When I’m short on time, I reheat them in a skillet over medium heat. I avoid microwaving if possible, since it can make the zucchini soft.
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FAQs
Can I make this recipe ahead of time?
I can chop the vegetables a day in advance and store them in the refrigerator. I prefer roasting them fresh for the best texture.
How do I keep the vegetables from getting soggy?
I make sure not to overcrowd the baking sheet. If needed, I use two pans so the vegetables roast properly instead of steaming.
Can I use dried herbs instead of fresh?
Yes, I can use dried herbs. I reduce the quantity slightly since dried herbs are more concentrated in flavor.
Can I add protein to make it a full meal?
I like adding chickpeas before roasting or serving the vegetables alongside grilled chicken or tofu to turn it into a complete meal.
Can I freeze roasted vegetables?
I can freeze them, but I find the texture changes once thawed, especially for zucchini. I prefer enjoying them fresh or refrigerated.
Conclusion
I enjoy making these herb-roasted potatoes, carrots, and zucchini because they are simple, flavorful, and incredibly versatile. With just a handful of fresh ingredients and herbs, I create a comforting dish that works for weeknights or special dinners alike. It’s a reliable recipe I come back to whenever I want something easy and delicious.
📖 Recipe:
Print
Herb-Roasted Potatoes, Carrots, and Zucchini
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple and wholesome tray of herb-roasted potatoes, carrots, and zucchini, tossed with garlic, olive oil, and fragrant herbs, then roasted until tender and golden. This colorful and flavorful side dish pairs beautifully with a variety of main courses.
Ingredients
4 medium potatoes (Yukon Gold or red), cut into 1-inch chunks
3 large carrots, peeled and cut into 1-inch pieces
2 medium zucchinis, cut into thick rounds or half-moons
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tsp dried oregano
Salt, to taste
Black pepper, to taste
Optional: 1 tsp smoked paprika or lemon zest
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the potatoes, carrots, and zucchini with olive oil, minced garlic, rosemary, thyme, oregano, salt, pepper, and any optional seasonings until evenly coated.
- Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded.
- Roast for 30–40 minutes, stirring halfway through, until the potatoes and carrots are tender and golden and the zucchini is lightly browned but not mushy.
- Remove from the oven and sprinkle with fresh parsley. Optionally, finish with a squeeze of lemon juice before serving.
Notes
Avoid overcrowding the baking sheet to prevent steaming; use two pans if necessary.
Dried herbs can be substituted for fresh; use slightly smaller quantities as they are more concentrated.
Add bell peppers, red onions, or sweet potatoes for variation.
For extra flavor, sprinkle with red pepper flakes, smoked paprika, or grated Parmesan before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375°F (190°C) oven for 10–15 minutes or in a skillet over medium heat for best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
