When you’re craving something cozy, colorful, and unbelievably easy to make, Garlic Herb Roasted Potatoes Carrots and Zucchini should be at the top of your list. This roasted vegetable medley is golden, crisp on the edges, and rich with savory garlic and herb flavor. It works beautifully as a side dish but easily stands alone as a hearty, wholesome plant-based meal.

The contrast of sweet carrots, creamy potatoes, and tender zucchini is elevated by the rustic combination of garlic, dried herbs, and a hint of olive oil. Everything caramelizes in the oven, creating irresistible textures and a comforting aroma that fills your kitchen. This recipe is perfect for busy weeknights or as a colorful, crowd-pleasing addition to your holiday spread.

What Kind of Vegetables Work Best for Roasting?

Baby potatoes (red or gold), thick-cut carrots, and firm zucchini are ideal for roasting. Baby potatoes hold their shape and turn wonderfully crispy on the outside while staying creamy inside. Carrots bring a natural sweetness and sturdy bite. Zucchini rounds everything out with its tender, slightly juicy texture.

For the best results, choose vegetables that are similar in size when chopped. This helps ensure even roasting and perfect browning.

Ingredients for the Garlic Herb Roasted Potatoes Carrots and Zucchini

Baby Potatoes – Their waxy texture allows for crispy skins and creamy centers. Halving them helps them roast quickly and evenly.

Carrots – Slice them into thick sticks to keep them from overcooking. They offer natural sweetness and bold color.

Zucchini – Cut into thick half-moons or large chunks. It absorbs flavor beautifully and adds softness to the dish.

Olive Oil – Helps the veggies roast up golden and crisp while carrying the garlic and herb flavors.

Minced Garlic – Essential for that deep, aromatic punch.

Dried Italian Herbs – A mix of basil, oregano, thyme, and rosemary brings balanced earthiness.

Salt and Black Pepper – Classic seasoning to enhance all the other ingredients.

Fresh Parsley or Thyme (Optional) – Sprinkle on top after roasting for a pop of color and freshness.

How To Make the Garlic Herb Roasted Potatoes Carrots and Zucchini

Step 1: Prep and Preheat

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Chop the Veggies

Cut the baby potatoes in half, slice carrots into thick sticks, and chop zucchini into large chunks or half-moons. Try to keep all the pieces roughly the same size.

Step 3: Season Everything

Place the vegetables in a large mixing bowl. Drizzle with olive oil, then toss with minced garlic, dried Italian herbs, salt, and black pepper until everything is well coated.

Step 4: Spread and Roast

Spread the seasoned vegetables in a single layer on your prepared baking sheet. Avoid overcrowding to get that golden crisp.

Roast in the oven for 25–30 minutes, flipping once halfway through. The vegetables should be tender with golden-brown edges.

Step 5: Garnish and Serve

Remove from the oven and sprinkle with freshly chopped parsley or thyme if using. Serve warm as a side or enjoy on its own.

Serving and Storing Garlic Herb Roasted Potatoes Carrots and Zucchini

This dish is best served hot from the oven while the edges are still crispy and fragrant. It pairs beautifully with roasted meats, grilled chicken, or as a festive holiday side. For a vegetarian main, toss these roasted vegetables over quinoa or mix with cooked lentils.

To store leftovers, allow the vegetables to cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the oven or air fryer to bring back the crispness. Microwaving is convenient but may soften the texture.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can chop and season the vegetables ahead, then store them in the fridge until you’re ready to roast. This is great for meal prep or busy evenings.

Can I use sweet potatoes instead of baby potatoes?

Absolutely. Sweet potatoes roast well and add a lovely sweetness. Just make sure to cut them into similar-sized chunks.

What herbs can I substitute if I don’t have Italian seasoning?

You can use a mix of dried thyme, oregano, basil, or rosemary individually. Fresh herbs also work if added after roasting.

Can I freeze roasted vegetables?

While you can freeze them, the texture might become mushy upon thawing. They’re best enjoyed fresh or refrigerated for short-term storage.

How do I prevent the zucchini from getting too soft?

Cut the zucchini into thick chunks and avoid over-roasting. You can also add it halfway through the roasting time if you prefer it firmer.

Is this recipe vegan and gluten-free?

Yes, it’s naturally vegan and gluten-free as written, making it a perfect choice for a variety of diets.

Want More Vegetable Side Dish Ideas?

If this Garlic Herb Roasted Potatoes Carrots and Zucchini recipe hit the spot, here are a few more vegetable-forward dishes you’ll enjoy:

Try these Roasted Potatoes and Carrots for a classic combo with cozy seasoning.
The Sweet Honey Glazed Carrots are great when you want something sweeter and kid-friendly.
For a little Southern flair, whip up this comforting Slow Cooker Garlic Butter Beef Bites with Potatoes.
Or go full summer with this Mexican Street Corn Potato Salad, perfect for cookouts.
Don’t miss the easy Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a full meal twist.

📌 Save this recipe to your Pinterest side dish board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the garlic? Toss in some red pepper flakes for kick?

I love seeing your delicious spins on these recipes. For more veggie-packed dishes and family-friendly meals, follow me on Pinterest @hallarecipes – I share recipes daily!

Garlic Herb Roasted Potatoes Carrots and Zucchini

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Author: Jam Scott

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Description

This easy and colorful side dish brings together baby potatoes, sweet carrots, and tender zucchini, all roasted to perfection with garlic, olive oil, and Italian herbs. Crispy, golden edges and a savory aroma make this a perfect addition to your weeknight dinner or holiday table. It’s vegan, gluten-free, and made with simple ingredients.

Ingredients

1 lb baby potatoes, halved

3 large carrots, sliced into thick sticks

2 medium zucchini, cut into thick chunks or half-moons

2 tablespoons olive oil

3 cloves garlic, minced

1 ½ teaspoons dried Italian herbs

¾ teaspoon salt

½ teaspoon black pepper

Fresh parsley or thyme for garnish (optional)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

2. Cut baby potatoes in half, slice carrots into thick sticks, and chop zucchini into thick chunks. Keep all pieces similar in size for even roasting.

3. Add the vegetables to a large bowl. Drizzle with olive oil and toss with minced garlic, dried Italian herbs, salt, and black pepper until fully coated.

4. Spread the vegetables on the prepared baking sheet in a single layer, avoiding overlap.

5. Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and golden-brown on the edges.

6. Garnish with fresh parsley or thyme if desired. Serve warm.