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Garlic Herb Roasted Potatoes, Carrots & Zucchini – Crispy, Savory & Perfectly Seasoned

These Garlic Herb Roasted Potatoes, Carrots & Zucchini are crispy on the edges, tender inside, and bursting with savory garlic-herb flavor. They’re an easy, one-pan side dish that pairs perfectly with roasted chicken, grilled meats, or your favorite vegetarian mains. 🥔🥕✨
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🥗 Vegetables
  • 1 lb baby potatoes halved or quartered
  • 3 medium carrots peeled and cut into 1-inch pieces
  • 2 small zucchinis sliced into ½-inch rounds
🧄 Seasoning
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1½ tsp dried Italian herbs or mix of thyme, oregano, rosemary
  • 1 tsp salt
  • ½ tsp black pepper
🌿 Optional Garnish
  • Fresh parsley chopped
  • Grated parmesan

Equipment

  • Large baking sheet
  • Mixing bowl
  • Knife & cutting board
  • Measuring cups & spoons
  • Spatula

Method
 

Step 1: Prep & Preheat
  1. Preheat oven to 425°F (220°C).
  2. Line a large baking sheet with parchment or foil for easy cleanup.
Step 2: Toss Vegetables
  1. In a large bowl, combine potatoes, carrots, and zucchini.
  2. Add olive oil, minced garlic, Italian herbs, salt, and pepper; toss until evenly coated.
Step 3: Roast
  1. Spread vegetables in a single layer on the baking sheet—don’t overcrowd!
  2. Roast 25–30 minutes, stirring once halfway, until potatoes are golden and fork-tender.
Step 4: Serve
  1. Transfer to a serving dish; sprinkle with fresh parsley and grated parmesan if desired.
  2. Serve warm as a hearty side dish.

Notes

🥄 Variations
Add Spice: Toss with crushed red pepper flakes.
Add Sweetness: Use sweet potatoes instead of regular potatoes.
Other Veggies: Try bell peppers, broccoli, or brussels sprouts.
Lemon Twist: Add lemon zest before roasting for brightness.
🧊 Storage & Reheating
Fridge: Store leftovers in airtight container up to 4 days.
Reheat: Bake at 350°F or microwave until warmed through.
Freezer: Not recommended; texture may become mushy.
❓ 10 FAQs
Can I use different potatoes?
Yes—Yukon gold, red potatoes, or fingerlings all work.
Can I make this ahead?
Yes—chop veggies and store in fridge; roast when ready.
Do I need to peel potatoes or carrots?
Not necessary—just scrub clean; peeling is personal preference.
Can I use fresh herbs?
Yes—add fresh herbs after roasting.
How do I get veggies crispy?
Roast at high heat and don’t overcrowd the pan.
Can I skip zucchini?
Yes—replace with other vegetables you like.
Is it vegan?
Yes—just skip parmesan or use vegan alternative.
What’s the best way to cut veggies?
Uniform sizes help them cook evenly.
Can I use frozen veggies?
Fresh is best; frozen can release too much water.
What protein pairs well?
Roast chicken, baked salmon, or grilled tofu.
🏁 Conclusion
These Garlic Herb Roasted Potatoes, Carrots & Zucchini are crispy, savory, and bursting with flavor—an easy, crowd-pleasing side dish for any meal! 🥔🥕✨