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🥔 Garlic Herb Roasted Potatoes, Carrots & Zucchini (Easy Sheet Pan Recipe)

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).
Prep Time 10 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 400  F
Servings: 4
Estimated Cost: 6
Calories: 180 kcal
Best Season: Suitable throughout the year
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:
  • 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)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 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
    Prep the Vegetables
  1. 1
    Preheat oven to 400°F (200°C).
  2. 2
    Wash and cut potatoes, carrots, and zucchini into even-sized pieces for even cooking.
    3. Season & Toss
  3. 3
    In a large bowl, combine vegetables with olive oil, garlic, rosemary, thyme, salt, pepper, and red pepper flakes (if using). Toss well to coat
    4. Roast to Perfection
  4. 4
    Spread veggies in a single layer on a large baking sheet (use parchment paper for easy cleanup).
  5. 5
    Roast for 30-35 minutes, flipping halfway, until golden and cris
    6. Finish & Serve
  6. 6
    Drizzle with lemon juice (optional) and garnish with fresh herbs or Parmesan.
  7. 7
    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).
Keywords: roasted vegetables, garlic herb potatoes, sheet pan vegetables, healthy side dish, easy roasted veggies, gluten-free sides, vegan roasted vegetables, one-pan recipe
Read it online: https://shabskitchen.com/recipe/%f0%9f%a5%94-garlic-herb-roasted-potatoes-carrots-zucchini-easy-sheet-pan-recipe/