Go Back
Garlic Herb Roasted Potatoes Carrots Zucchini

Garlic Herb Roasted Potatoes Carrots Zucchini

This Garlic Herb Roasted Potatoes Carrots Zucchini is a simple yet incredibly flavorful side dish that's perfect for weeknights or special occasions. It's a wonderfully versatile recipe that showcases the natural sweetness of vegetables enhanced by aromatic herbs and pungent garlic. This dish is a healthy and delicious way to get more vegetables onto your plate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds Yukon Gold potatoes scrubbed and cut into 1-inch cubes
  • 1 pound carrots peeled and cut into 1-inch chunks
  • 1 medium zucchini trimmed and cut into 1-inch chunks
  • 4 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • fresh parsley chopped, for garnish (optional)

Equipment

  • - Baking Sheet
  • - Parchment Paper
  • Large Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. Wash and thoroughly scrub the Yukon Gold potatoes. Cut them into uniform 1-inch cubes. Peeling is optional for carrots depending on your preference, but if you peel them, cut them into 1-inch chunks. Trim the ends off the zucchini and cut it into 1-inch chunks.
    1.5 pounds Yukon Gold potatoes, 1 pound carrots, 1 medium zucchini
  3. In a large bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, dried oregano, salt, and black pepper. Ensure the garlic is finely minced to distribute its flavor evenly.
    4 tablespoons olive oil, 4 cloves garlic, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Add the prepared potatoes, carrots, and zucchini to the bowl with the herb and garlic mixture. Toss everything gently until all the vegetables are evenly coated with the oil and seasonings.
    1.5 pounds Yukon Gold potatoes, 1 pound carrots, 1 medium zucchini
  5. Spread the coated vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan; if necessary, use two baking sheets to ensure proper air circulation, which is crucial for achieving crispy edges.
  6. Place the baking sheet in the preheated oven. Roast for 30-40 minutes, or until the potatoes are tender when pierced with a fork and the carrots are slightly softened with golden-brown edges. The zucchini should be tender but not mushy.
  7. About halfway through the roasting time (around 15-20 minutes), carefully remove the baking sheet from the oven and gently toss the vegetables. This ensures even cooking and browning on all sides.
  8. Once the vegetables are tender and nicely caramelized, remove them from the oven. Taste and adjust salt and pepper if needed. Garnish with fresh chopped parsley for a burst of freshness and color, if desired.
    1/2 teaspoon salt, 1/4 teaspoon black pepper, fresh parsley

Notes

Properly stored in the refrigerator, this dish will stay fresh for up to 3-4 days. Reheat in a single layer on a baking sheet in a preheated oven at 350°F (175°C) for 10-15 minutes.
QR Code linking back to recipe