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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini

This comforting and colorful roasted vegetable side dish brings together crispy baby potatoes, sweet carrots, and tender zucchini tossed in olive oil, garlic, thyme, and rosemary. An easy sheet-pan recipe perfect for weeknights, holidays, or meal prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups baby potatoes (halved)
  • 2 cups carrots (peeled and sliced)
  • 1 large zucchini (chopped)
  • 4 garlic cloves (minced)
  • 3 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • to taste salt and black pepper

Equipment

  • large mixing bowl
  • baking sheet
  • parchment paper or foil
  • chef's knife
  • cutting board

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Wash and chop the potatoes, carrots, and zucchini into similar bite-sized pieces.
  3. In a large bowl, mix vegetables with olive oil, minced garlic, thyme, rosemary, salt, and pepper until coated.
  4. Spread the mixture in a single layer on the baking sheet. Avoid overcrowding for best roasting.
  5. Bake for 30–35 minutes, stirring once halfway through, until golden brown and fork-tender.
  6. Serve hot, optionally garnished with fresh parsley or parmesan.

Nutrition

Calories: 190kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 1.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.3gSodium: 160mgPotassium: 630mgFiber: 4gSugar: 5gVitamin A: 10000IUVitamin C: 20mgCalcium: 35mgIron: 1mg

Notes

For extra crispness, place the sheet pan on the lowest rack in the last 5 minutes. Add chili flakes for heat, or drizzle maple syrup at the end for caramelized edges. Zucchini can be added halfway through roasting for a firmer texture.

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