This simple roasted veggie dish brings together tender baby potatoes, sweet carrots, and juicy zucchini, all coated in olive oil, garlic, and fresh herbs. It’s warm, savory, and lightly crisp around the edges, making it perfect as an easy side dish or a light meal.
Why You’ll Love This Recipe
It uses everyday vegetables and a short ingredient list, but tastes like something special thanks to garlic, thyme, and rosemary. Roasting builds deep flavor with minimal effort, and the two-step roasting method keeps the zucchini tender without turning mushy. It’s also easy to scale up for family dinners or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/4 lb (about 570 g) baby potatoes, halved
1 lb (about 450 g) medium carrots, scrubbed and cut into 2-inch (5 cm) pieces
3 tablespoons olive oil, divided
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
4 cloves garlic, minced
1 teaspoon fine salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)
Directions
Preheat the oven to 400°F (200°C). Set a rack in the middle position. Line a large rimmed baking sheet with parchment paper for easier cleanup (optional).
In a large bowl, combine the halved baby potatoes and carrot pieces. Add 2 1/2 tablespoons olive oil, minced thyme, minced rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well until everything is evenly coated.
Spread the potatoes and carrots onto the baking sheet in a single even layer. Roast for 20 minutes.
While they roast, place the zucchini pieces in the same bowl (no need to wash). Add the remaining 1/2 tablespoon olive oil and a small pinch of salt. Toss to coat.
After 20 minutes, remove the baking sheet from the oven. Add the zucchini and the minced garlic. Toss everything directly on the pan, then spread back out into an even layer.
Return to the oven and roast for about 20 minutes more, or until the carrots and potatoes are fork-tender and the vegetables are lightly browned around the edges.
Taste and adjust salt and pepper if needed. Serve warm.
Servings and timing
Servings: 4 as a side dish (or 2–3 as a lighter main)
Prep time: 10 minutes
Cook time: 40 minutes
Total time: about 50 minutes
Variations
Add onion: Toss in 1 medium red onion cut into wedges with the potatoes and carrots for extra sweetness.
Make it spicy: Add 1/4 to 1/2 teaspoon chili flakes or a pinch of cayenne with the herbs.
Add brightness: Finish with 1–2 teaspoons fresh lemon juice right before serving.
Change the herbs: Use oregano or parsley instead of thyme/rosemary, or use 2 teaspoons dried Italian seasoning if fresh herbs aren’t available.
Extra crisp finish: For more browning, roast on the upper rack for the last 5 minutes, keeping a close eye on the garlic.
Storage/Reheating
Refrigerate: Let the vegetables cool, then store in an airtight container in the fridge for up to 4 days.
Freeze: Freezing works, but zucchini softens after thawing. If you plan to freeze, it’s best to do so for up to 2 months and expect a softer texture.
Reheat in the oven: Spread on a baking sheet and warm at 400°F (200°C) for 8–12 minutes to bring back some crispness.
Reheat in a skillet: Heat a drizzle of olive oil in a pan and sauté over medium heat for 5–7 minutes, stirring occasionally.
Microwave option: Reheat in short bursts (about 60–90 seconds), knowing the vegetables will be softer.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes. Use about 1 1/4 lb (570 g) of Yukon Gold or red potatoes and cut them into 1-inch (2.5 cm) chunks so they cook evenly.
Can I use dried herbs instead of fresh thyme and rosemary?
Yes. Use 1 teaspoon dried thyme and 1 teaspoon dried rosemary in place of the fresh herbs. Dried herbs are stronger, so you need less.
Why do I add the zucchini later?
Zucchini cooks faster than potatoes and carrots. Adding it later prevents it from becoming overly soft and watery.
How do I keep the vegetables from steaming instead of roasting?
Use a large enough baking sheet so everything sits in a single layer with a little space. Overcrowding traps moisture and causes steaming.
Can I roast this on foil instead of parchment?
Yes. Foil works well. Lightly oil it to help prevent sticking, especially because of the garlic.
How do I prevent the garlic from burning?
Mix the garlic in after the first 20 minutes, just like the directions say. Garlic burns quickly if it roasts the entire time.
Can I add other vegetables?
Absolutely. Bell peppers, cauliflower, broccoli, or green beans can work. Add quick-cooking vegetables later, similar to the zucchini.
What’s the best way to cut the carrots for even cooking?
Cut them into uniform 2-inch (5 cm) pieces, and if the carrots are thick, slice them lengthwise so they roast at the same pace as the potatoes.
Can I make this ahead for a dinner party?
Yes. Roast it fully, cool it, and reheat on a baking sheet at 400°F (200°C) for about 10 minutes. It’s best served warm.
How can I turn this into a fuller meal?
Serve it alongside grilled chicken, baked fish, or chickpeas. You can also top it with a spoonful of yogurt sauce or a sprinkle of feta if you like.
Conclusion
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is an easy, reliable dish that delivers big flavor with minimal work. The herbs make it fragrant, the garlic adds depth, and the roasting gives everything that comforting, golden finish. It’s a great go-to recipe when you want something wholesome, savory, and satisfying.
A wholesome and savory side dish featuring roasted baby potatoes, carrots, and zucchini tossed with olive oil, garlic, and fresh herbs. The vegetables turn golden and crisp on the edges while staying tender inside.
Ingredients
1 1/4 lb (570 g) baby potatoes, halved
1 lb (450 g) carrots, scrubbed and cut into 2-inch (5 cm) pieces
3 tablespoons olive oil, divided
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
4 cloves garlic, minced
1 teaspoon fine salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)
2 medium zucchini, cut into 1/2-inch thick half-moons (about 300 g)
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper (optional for easy cleanup).
In a large bowl, toss halved potatoes and carrot pieces with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper.
Spread evenly on the baking sheet and roast for 20 minutes.
In the same bowl, toss zucchini with remaining 1/2 tablespoon olive oil and a small pinch of salt.
After 20 minutes, remove the baking sheet, add zucchini and garlic, toss everything gently on the pan, and spread into a single layer.
Return to oven and roast for another 20 minutes, or until vegetables are tender and golden on the edges.
Season to taste with more salt and pepper if needed. Serve warm.
Notes
Cut carrots evenly to match potato size for even roasting.
Add zucchini after 20 minutes to prevent it from becoming mushy.
Use a large baking sheet and avoid overcrowding to promote browning instead of steaming.
Add a squeeze of lemon or sprinkle of feta for extra flavor before serving.
Dried herbs can be substituted: use 1 teaspoon each of dried thyme and rosemary.
