Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 medium potatoes, cut into 1-inch chunks; 3 large carrots, peeled and sliced into thick coins; 2 medium zucchinis, sliced into thick half-moons; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon dried oregano; Salt and black pepper, to taste; 2 tablespoons chopped fresh parsley (optional, for garnish)

A rustic and flavorful medley of oven-roasted vegetables seasoned with garlic and fresh herbs. These roasted potatoes, carrots, and zucchini turn out crispy on the outside, tender on the inside, and make a perfect side dish for any meal—from weekday dinners to holiday feasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 medium potatoes, cut into 1-inch chunks

3 large carrots, peeled and sliced into thick coins

2 medium zucchinis, sliced into thick half-moons

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon dried oregano

Salt and black pepper, to taste

2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.

I combine the potatoes, carrots, and zucchini in a large mixing bowl.

Then I add olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper, tossing everything until the vegetables are evenly coated.

Next, I spread the vegetables out in a single layer on the prepared baking sheet.

I roast them for 35 to 40 minutes, stirring halfway through, until they are tender and golden brown around the edges.

Once out of the oven, I like to sprinkle fresh parsley on top for a burst of color and freshness before serving warm.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 4 servings

Calories: 210 kcal per serving

Variations

Sometimes I swap the potatoes for sweet potatoes for a slightly sweeter flavor. Red onions or bell peppers make great additions for extra color and variety. For a Mediterranean touch, I add a squeeze of lemon juice and some crumbled feta after roasting. If I want a spicier kick, I sprinkle a little smoked paprika or crushed red pepper flakes.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I spread the vegetables on a baking sheet and warm them in a 375°F (190°C) oven for about 10 minutes, or until heated through. They can also be reheated in a skillet over medium heat.

FAQs

How do I keep the vegetables from getting soggy?

I make sure to spread the vegetables in a single layer with space between them. Overcrowding the pan causes them to steam rather than roast.

Can I use fresh herbs instead of dried?

Yes, I sometimes use fresh herbs when I have them on hand. I triple the amount, as fresh herbs are less concentrated than dried ones.

Do I need to peel the potatoes?

I usually don’t peel them, especially if I’m using thin-skinned varieties like red or Yukon gold potatoes. Just give them a good scrub.

Can I make this dish ahead of time?

I often prep the vegetables and seasoning mix ahead of time. When ready to cook, I just toss everything together and roast.

What main dishes go well with this?

These roasted vegetables go well with grilled chicken, baked salmon, roast beef, or even a simple lentil loaf for a vegetarian option.

Conclusion

This garlic herb roasted vegetable medley is a go-to side dish that brings both comfort and flavor to the table. It’s easy to make, loaded with healthy ingredients, and endlessly adaptable. I keep this recipe in rotation throughout the year, especially when I need something wholesome, colorful, and satisfying.