These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a yummy mix of veggies, perfectly roasted to bring out their flavors. The garlic and herbs make everything taste amazing!
Honestly, it’s hard to resist these colorful veggies, especially when they come out of the oven smelling so good. I love serving them with dinner—they steal the spotlight! 🍽️
Key Ingredients & Substitutions
Baby Potatoes: I like using baby potatoes for their creamy texture. If you don’t have them, though, try Yukon gold or red potatoes—they work great too!
Carrots: Use fresh, firm carrots for the best flavor. If you’re short on time, pre-cut baby carrots are a quick substitute.
Zucchini: Medium zucchinis add a nice texture. You could swap them out for yellow squash or even bell peppers for a colorful twist.
Garlic: Fresh garlic is the star here. If you’re in a pinch, garlic powder can work, but I recommend using fresh for the best taste.
Olive Oil: This oil brings richness. For a different flavor, feel free to use avocado oil or melted coconut oil.
How Do I Ensure Perfectly Roasted Veggies?
Getting the right texture on your roasted veggies can be tricky. Here’s how to do it:
- Preheat your oven well. A hot oven (425°F) helps veggies brown nicely.
- Cut vegetables into similar sizes. This ensures even cooking—no mushy bits!
- Don’t overcrowd the pan. Give them space to roast rather than steam. Use two pans if you have to!
- Stir them halfway through cooking. This helps them brown evenly on all sides.
Following these tips will help you achieve delicious, golden, and flavorful veggies every time!
Garlic Herb Roasted Potatoes, Carrots & Zucchini
Ingredients You’ll Need:
Veggies:
- 1.5 pounds baby potatoes, halved or quartered
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 medium zucchinis, cut into 1-inch chunks
Seasoning:
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Optional Garnish:
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, and then you’ll roast the veggies for 25-30 minutes. So, you’re looking at around 40 minutes total from start to finish. Perfect for a quick and hearty side dish!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, set your oven temperature to 425°F (220°C). This will help your veggies get nice and crispy in the oven!
2. Mix Your Veggies:
In a large mixing bowl, toss together the halved baby potatoes, chopped carrots, and zucchini chunks until they are well mixed.
3. Add Flavor:
To the bowl of veggies, add the olive oil, minced garlic, dried thyme, rosemary, oregano, salt, and black pepper. It’s time to sprinkle some flavor magic on those veggies!
4. Coat Everything Well:
Use your hands (or a spoon!) to toss everything together until the vegetables are evenly coated with the oil and herbs. You want every bite to be flavorful!
5. Spread on a Baking Sheet:
Transfer the coated veggies onto a large baking sheet. Be sure to spread them out in a single layer so they roast well. Overcrowding can lead to steaming instead of roasting.
6. Roast Away!
Pop the baking sheet into your preheated oven and roast for about 25-30 minutes. Be sure to stir the veggies halfway through. You want them to turn golden brown and become tender. Check for doneness by piercing a potato with a fork—it should go in easily!
7. Garnish and Serve:
Once roasted, take your baking sheet out of the oven. If you like, sprinkle some fresh chopped parsley on top for a burst of color and freshness. Serve warm and enjoy your beautifully roasted veggie medley!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to mix in your favorite veggies. Broccoli, bell peppers, or sweet potatoes can be excellent substitutes. Just make sure to cut them into similar sizes for even cooking.
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly since it contains no animal products. Just ensure the olive oil you use is plant-based, which most are!
Can I Prepare the Vegetables Ahead of Time?
Yes! You can chop the vegetables and toss them with the olive oil and herbs a few hours ahead. Just store them covered in the fridge until you’re ready to roast. Let them sit at room temperature for about 15-20 minutes before roasting for even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, spread them on a baking sheet and warm in the oven at 350°F (175°C) for about 10-15 minutes for that crispy texture again!
