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Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 27 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

Garlic Herb Roasted Potatoes Carrots and Zucchini is a colorful, crisp-tender medley of veggies tossed in garlic, fresh herbs, and olive oil—perfect for pairing with any main dish.

Ingredients

  • 1 lb baby Yukon Gold or red potatoes, cut into bite-sized chunks
  • 3 large carrots, sliced on the bias
  • 2 medium zucchini, sliced into thick rounds
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped (plus more for garnish)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Wash and prep all vegetables: chop potatoes, carrots, and zucchini into evenly sized pieces.
  3. In a large mixing bowl, toss the vegetables with olive oil, garlic, rosemary, thyme, parsley, salt, and pepper until evenly coated.
  4. Spread vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd.
  5. Roast for 25–30 minutes, stirring halfway through, until tender and golden around the edges.
  6. Optional: Sprinkle with lemon zest and additional parsley before serving. Serve hot and enjoy!

Notes

  • Garnish with parsley, chives, flaky salt, or lemon juice for extra freshness and flavor.
  • Pairs well with grilled meats, eggs, or vegetarian mains like tofu or lentil loaf.
  • Serve in rustic bowls or arrange in rows on a platter for beautiful presentation.
  • Refrigerate leftovers up to 4 days in an airtight container.
  • Freeze if needed—spread on a baking sheet first, then store in freezer bags for up to 2 months.
  • Reheat in a 400°F oven for 10–12 minutes; broil briefly to revive caramelized edges.
  • Use dried herbs if fresh aren’t available—reduce to 1 teaspoon each.
  • Peeling vegetables is optional; scrub well if leaving skins on.
  • Try adding other veggies like red onions, sweet potatoes, or bell peppers.
  • Add zucchini halfway through roasting to keep it from getting soggy.

Find it online: https://slsrecipes.com/garlic-herb-roasted-potatoes-carrots-and-zucchini-recipe-2/