A simple but gourmet option that goes great with any main dish. The roasted individual pieces of tender potatoes, sweet carrots and fresh zucchini, combined with a blend of garlic, thyme and rosemary, played up the natural sweetness and savory essence of the vegetables. Great for making weeknight dinners or holiday spreads!

Why You’ll Love It:

Easy to Prep: Minimal prep and basic ingredients leave this dish ripe for both new and seasoned cooks.

Versatile Pairing: Whether paired with roasted chicken or grilled fish, these roasted vegetables are a versatile side for many meals.

Heart Healthy: Full of vitamins, fiber and healthy fats, this dish is a great addition to a healthy diet and comfort hands down.

Perfectly season: The fresh herbs and garlic season the vegetables for layers of savory goodness.

Key Ingredients:

Baby Potatoes: This small potatoes should be halved for quicker cooking and a crisp exterior. Red or Yukon Gold potatoes do really well here because they have a nice creamy texture.

Carrots: Medium carrots will hold their shape and add a little sweetness. Just be sure to chop them into pieces around the same size for even roasting.

Zucchini: Select firm, medium-sized zucchini; larger zucchini tend to have excessive moisture. Cut them into 1-inch pieces so they don’t overcook and go mushy.”

Olive Oil: Extra-virgin olive oil to lend deeper, richer flavor. If you want a higher smoke point, avocado oil is an effective substitute.

Fresh rosemary and thyme: Impart an earthy fragrance that complements roasted vegetables wonderfully. You can use dried herbs if you need to, around 1/3 of the amount is a good guideline.

Garlic: Freshly minced garlic provides the best flavor, although store-bought pre-minced garlic may be used for convenience.

Full ingredient list with amounts and directions is located in the recipe card at the bottom of the page

Would you like to save this?

Just drop your email here and I'll send it right away!

Instructions

Preheat Oven:

Set your oven to 400°F (200°C). Set a rack in the center of the oven for roasting.

Season Potatoes and Carrots:

Combine the halved potatoes and carrot pieces in a large bowl and add 2 1/2 tablespoons olive oil, 1 teaspoon thyme, 1 teaspoon rosemary and salt and pepper to taste.

Arranging the seasoned vegetables in a single layer on a rimmed baking sheet will help with cooking and browning evenly.

Roast Potatoes and Carrots:

Place the potatoes and carrots in the preheated oven to roast for 20 minutes.

Prepare Zucchini:

While the potatoes and carrots roast, in another bowl, toss the zucchini slices with the remaining 1/2 tablespoon of olive oil and a pinch of salt, just to coat the zucchini lightly.

Add Zucchini and Garlic:

At the end of the first 20 minutes, take the baking sheet out of the oven.

Toss onto the sheet pan with the prepared zucchini and 2 cloves of minced garlic.

Continue Roasting:

Put the baking sheet back into the oven and roast for another 20 minutes, or until all the vegetables are tender and starting to brown a bit.

Serve:

Scoop the roasted vegetables onto a serving platter. Top with herbs such as fresh thyme or rosemary if using.

Serve warm, and enjoy the tasty, aromatic, golden-brown roasted vegetables!

Serving Suggestions:

Main Dish Pairings: This pairs well served alongside a roasted chicken, a beef tenderloin, or a baked salmon, for a heartier meal.

Go Over the Top: Top with freshly grated Parmesan for a cheesy, savory nod.

Salad Companion: A simple green salad, dressed with lemon vinaigrette, for a light, balanced meal

Storage/Meal Prep Tips:

Refrigerate: Store leftovers in an airtight container in the fridge and consume within 3 days. For best keeping crisp reheat in the oven set to 350°F (175°C) for around 10 minutes.

Freezing: Zucchini does not freeze well and is not a recommended preservation method. Potatoes and carrots may need to be frozen separately, though.

Meal Prep: Chop the vegetables and combine with herbs and oil a day in advance. Store in an airtight container in the fridge, and roast when you are ready for fresh results.

Variations:

Spicy Kick: Spice things up with a dash of red pepper flakes or cayenne.

Drizzle with lemon: Before serving, a fresh squeeze of lemon juice—not just over the fish but over the vegetables, too, adds an acidic pop that lifts the flavors.

Herb Swaps: Use thyme and rosemary instead for herbs such as dill or oregano for a different flavor profile.

Root Veggies: Fold in sweet potatoes, parsnips or beets for an even chunkier version.

Cheesy Addition: After roasting, add crumbles of feta or goat cheese for another layer of flavor.

Conclusion:

Introducing Garlic Herb Roasted Potatoes, Carrots, and Zucchini — a dish that marries the cozy goodness of roasted vegetables with the lively personality of herbaceous goodness and garlic. It’s easy enough for weeknight dinner but impressive enough for holiday gatherings. The end result is an aromatic, warm, slightly caramelized side dish sure to become a family favorite.