Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Introduction

Looking for a comforting and flavorful veggie side dish that pairs with nearly anything? This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is the perfect answer. These vibrant vegetables are roasted to golden perfection with garlic, rosemary, and thyme, delivering a crisp-tender texture and irresistible aroma. According to recent Google Trends, searches for roasted vegetables spike during the fall and holiday seasons—and this recipe is ready to meet that craving!

Ingredients List

2 cups baby potatoes, halved
2 large carrots, peeled and sliced
1 medium zucchini, sliced into half-moons
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon onion powder
Salt and pepper, to taste

Timing

Prep Time: 10 minutes
Roast Time: 30 minutes
Total Time: 40 minutes

Step-by-Step Instructions

Step 1: Preheat your oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2: Season the veggies

Place potatoes, carrots, and zucchini in a large bowl. Add olive oil, garlic, thyme, rosemary, onion powder, salt, and pepper. Toss until everything is evenly coated.

Step 3: Roast until golden

Spread vegetables in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway through, until the potatoes are crispy and carrots are tender.

Nutritional Information (Per Serving)

Calories: 210 kcal
Carbohydrates: 26g
Protein: 3g
Fat: 11g
Fiber: 5g
Sugar: 5g

Healthier Alternatives

Use sweet potatoes instead of baby potatoes for more fiber
Swap olive oil for avocado oil for higher smoke point
Add cauliflower or Brussels sprouts for variety

Serving Suggestions

Serve with roasted chicken or grilled salmon
Toss into a grain bowl with quinoa or farro
Top with a sprinkle of Parmesan or feta

Common Mistakes to Avoid

Skipping preheating: A hot oven ensures crisp edges
Crowding the pan: Use two sheets if needed to prevent steaming
Undersalting: Salt brings out the natural sweetness of the vegetables

Storing Tips

Store leftovers in an airtight container in the fridge for up to 4 days
Reheat in oven or air fryer for best texture
Freeze only if fully cooled and slightly undercooked to prevent mushiness

Conclusion

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful side dish that turns basic vegetables into a crave-worthy comfort food.

Make it part of your dinner rotation and tag your plates online! Don’t forget to subscribe for more seasonal veggie recipes.