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Garlic Herb Roasted Potatoes Carrots and Zucchini

A simple one-pan roasted vegetable side with crisp edges and deep garlic flavor, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1.5 lb Yukon Gold potatoes, quartered
  • 4 medium carrots, cut into 1-inch chunks
  • 2 medium zucchini, sliced into half-moons
  • 4 cloves garlic, minced
Seasoning and Oils
  • 2 tablespoons extra-virgin olive oil Support heart health
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Kosher salt and black pepper to taste
  • Optional: red pepper flakes
Optional Toppings
  • Grated parmesan after baking (vegetarian) Sprinkle during the last 5 minutes of roasting.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Add potatoes and carrots to a large bowl.
  3. Mix olive oil, garlic, thyme, rosemary, salt, and pepper.
  4. Toss vegetables until coated.
  5. Spread on baking sheet in a single layer.
Cooking
  1. Roast for 15 minutes.
  2. Add zucchini and flip vegetables.
  3. Roast another 10–15 minutes until golden and tender.
  4. Taste and adjust seasoning before serving.

Notes

Refrigerate leftovers for up to 4 days in an airtight container. Reheat in the oven at 400°F for crisp texture. Avoid microwaving.