These Garlic Herb Roasted Potatoes, Carrots & Zucchini are the ultimate easy, healthy, and flavorful side dish! Perfectly roasted with olive oil, garlic, and aromatic herbs, this one-pan wonder is crispy on the outside, tender on the inside, and packed with natural sweetness. Whether you’re serving it with roasted chicken, grilled fish, or as a vegetarian main, this dish is a crowd-pleaser that comes together in under 45 minutes!
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🛒 Ingredients (Serves 4-6)
For the Roasted Vegetables:
- 2 cups baby potatoes (halved)
- 2 large carrots (sliced into sticks)
- 1 medium zucchini (sliced into half-moons)
- 3 tbsp olive oil
- 4 cloves garlic (minced)
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
- 1 tbsp lemon juice (optional, for brightness)
Optional Garnish:
- Fresh parsley or thyme
- Grated Parmesan cheese (omit for vegan)
- A squeeze of lemon
👨🍳 Instructions
1️⃣ Prep the Vegetables
- Preheat oven to 400°F (200°C).
- Wash and cut potatoes, carrots, and zucchini into even-sized pieces for even cooking.
2️⃣ Season & Toss
- In a large bowl, combine vegetables with olive oil, garlic, rosemary, thyme, salt, pepper, and red pepper flakes (if using). Toss well to coat.
3️⃣ Roast to Perfection
- Spread veggies in a single layer on a large baking sheet (use parchment paper for easy cleanup).
- Roast for 30-35 minutes, flipping halfway, until golden and crispy.
4️⃣ Finish & Serve
- Drizzle with lemon juice (optional) and garnish with fresh herbs or Parmesan.
- Serve hot as a side or with a protein of choice!
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🧰 Equipment Used
- Large baking sheet
- Mixing bowl
- Parchment paper (optional)
- Sharp knife & cutting board
🧊 Storage Notes
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm in oven at 350°F (175°C) for 10 mins or microwave.
- Freeze: Not recommended (zucchini may become mushy).
🥔 Garlic Herb Roasted Potatoes, Carrots & Zucchini (Easy Sheet Pan Recipe)
Description
A simple yet delicious medley of potatoes, carrots, and zucchini roasted to perfection with garlic, rosemary, and thyme. This healthy, gluten-free, and vegan-friendly side dish is crispy, golden, and full of flavor—perfect for weeknight dinners or holiday feasts!
Ingredients
For the Roasted Vegetables:
Optional Garnish:
Instructions
Prep the Vegetables
- Preheat oven to 400°F (200°C).
- Wash and cut potatoes, carrots, and zucchini into even-sized pieces for even cooking.
Season & Toss
- In a large bowl, combine vegetables with olive oil, garlic, rosemary, thyme, salt, pepper, and red pepper flakes (if using). Toss well to coat
Roast to Perfection
- Spread veggies in a single layer on a large baking sheet (use parchment paper for easy cleanup).
- Roast for 30-35 minutes, flipping halfway, until golden and cris
Finish & Serve
- Drizzle with lemon juice (optional) and garnish with fresh herbs or Parmesan.
- Serve hot as a side or with a protein of choice!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 300mg13%
- Potassium 600mg18%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
🧊 Storage Notes
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm in oven at 350°F (175°C) for 10 mins or microwave.
- Freeze: Not recommended (zucchini may become mushy).
