If you’re looking for a colorful, flavorful, and incredibly easy side dish that complements almost any main course, look no further than this Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe. It’s one of those dishes that proves the magic of roasting — turning simple vegetables into tender, caramelized bites packed with flavor and nutrition.
This dish brings together the earthy comfort of baby potatoes, the natural sweetness of carrots, and the soft, buttery texture of zucchini, all roasted with olive oil, garlic, and a medley of herbs. Perfect for weeknight dinners, meal prep, or a crowd-pleasing holiday spread, it’s healthy comfort food at its best.
💛 Why You’ll Love This Recipe
- One-pan convenience — less mess, more flavor
- Naturally gluten-free and vegan
- Hearty, healthy, and colorful
- Perfect with chicken, fish, or tofu
- Customizable with your favorite veggies or herbs
👉 My tip: Add a splash of lemon juice or balsamic vinegar right before serving to brighten up the roasted flavor!
🛒 Ingredients
Serves 4–6
- 1 lb baby potatoes, halved (or quartered if large)
- 3 medium carrots, peeled and sliced into ½-inch sticks
- 2 medium zucchinis, sliced into thick half-moons
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika (optional, for color)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
- Optional: grated parmesan or nutritional yeast for serving
👨🍳 Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil.
2. Prep the Vegetables
Place the halved potatoes and carrot sticks in a large mixing bowl. Add 2 tablespoons of olive oil, half of the garlic, thyme, rosemary, paprika, salt, and pepper. Toss until everything is well coated.
📌 Pro tip: Since potatoes and carrots take longer to roast than zucchini, we’ll roast them first and add the zucchini later.
3. Roast the Potatoes and Carrots
Spread the potatoes and carrots in a single layer on the baking sheet. Roast in the oven for 20 minutes.
4. Add the Zucchini
While those roast, toss the zucchini slices in a bowl with the remaining 1 tablespoon of olive oil and garlic, plus a little salt and pepper.
After 20 minutes, remove the pan from the oven, stir the vegetables, and add the zucchini. Spread everything back into a single layer.
Return to the oven and roast for another 15–20 minutes, or until the potatoes are golden and crisp on the edges, the carrots are tender, and the zucchini is slightly browned but not mushy.
5. Garnish and Serve
Remove from oven and sprinkle with fresh parsley. Add grated parmesan, nutritional yeast, or a squeeze of lemon juice if desired. Serve warm and enjoy!
🍽️ Serving Suggestions
This roasted veggie medley pairs beautifully with:
- Roasted chicken or turkey
- Grilled fish or steak
- Vegan protein options like lentil loaf or tofu steaks
- As a hearty topping for grain bowls or salads
- Tossed with pasta and pesto for a quick lunch
🔍 Nutrition Info (Per Serving, based on 6 servings)
- Calories: 180
- Carbs: 24g
- Protein: 3g
- Fat: 8g
- Fiber: 4g
- Sugar: 5g
- Sodium: 220mg
💡 Tips & Variations
- Make it spicy: Add red pepper flakes for a little heat.
- Change up the herbs: Try Italian seasoning, oregano, dill, or fresh thyme.
- Use rainbow carrots or purple potatoes for a visually striking version.
- Add bell peppers or red onions for more variety.
- Turn it into a sheet pan meal by adding sausage, chicken thighs, or tempeh.
✨ From My Kitchen to Yours
Roasting vegetables is one of the easiest ways to bring out their natural sweetness and depth of flavor. This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a testament to how humble ingredients can transform into something truly crave-worthy with just a little oil, heat, and seasoning.
Perfect as a simple side or even a main when paired with a salad or protein, this dish has become a staple in my kitchen — and it’s one of those recipes that just gets better with each variation you try. Healthy, hearty, and homey — it’s the kind of cooking that feeds the soul.
