Garlic Herb Roasted Potatoes, Carrots, and Zucchini – The Perfect Easy Side Dish

If you’re looking for a simple, delicious, and healthy side dish that pairs well with almost any meal, this Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is for you!

With crispy golden potatoes, tender carrots, and flavorful zucchini, all tossed in olive oil, garlic, and aromatic herbs, this dish is the perfect balance of comfort food and wholesome eating.

The best part? It takes just 10 minutes of prep, and the oven does the rest of the work! Whether you’re serving it with roast chicken, steak, or fish, or enjoying it as a vegetarian dish, this roasted veggie medley is bound to become a staple in your home.

Let’s get started!

Why You’ll Love This Recipe

✔ Easy to Make – Just chop, season, and roast!
✔ Healthy & Nutritious – Packed with fiber, vitamins, and antioxidants.
✔ Perfectly Seasoned – Garlic, rosemary, thyme, and paprika add bold flavor.
✔ Versatile Side Dish – Pairs with almost any main course.
✔ Crispy & Tender – The potatoes get crispy on the outside while the carrots and zucchini stay perfectly soft.

Now, let’s go step by step to bring this dish to life!

Step 1: Gather Your Ingredients

Here’s what you’ll need to make this easy roasted veggie side dish:

Vegetables:

✔ 4 cups potatoes, diced into bite-sized pieces (Yukon Gold, red potatoes, or Russets work best)
✔ 2 cups carrots, sliced into rounds
✔ 2 cups zucchini, sliced into half-moons

Seasoning & Coating:

✔ 3 tablespoons olive oil (helps achieve that crispy, roasted texture!)
✔ 3 cloves garlic, minced
✔ 1 tablespoon dried rosemary
✔ 1 teaspoon dried thyme
✔ 1 teaspoon salt
✔ ½ teaspoon black pepper
✔ ½ teaspoon paprika (optional, but adds extra depth of flavor)

📌 Pro Tip: Feel free to customize the seasoning to your taste! You can add Parmesan cheese, lemon zest, or even a dash of cayenne for a spicy kick.

Step 2: Preheat & Prepare

Before chopping your veggies, preheat your oven to 400°F (200°C).

📌 Why this temperature? Roasting at 400°F gives you the perfect balance of crispy, caramelized edges on the potatoes while keeping the carrots and zucchini tender.

Now that you have all your ingredients prepped and your oven preheated, it’s time to put everything together and get roasting!

Step 3: Chop & Season the Vegetables

The key to perfectly roasted vegetables is even sizing so they cook uniformly.

✔ Dice the potatoes into bite-sized cubes – around ½-inch pieces.
✔ Slice the carrots into thin rounds so they soften nicely.
✔ Cut the zucchini into half-moons – slightly thicker than the carrots since they cook faster.

Once your veggies are chopped, transfer them to a large mixing bowl and drizzle with olive oil.

Now, it’s time for the seasonings!

Sprinkle the vegetables with:
✔ Minced garlic – Fresh garlic gives this dish that irresistible aroma.
✔ Dried rosemary & thyme – Adds a warm, earthy depth.
✔ Salt & black pepper – Enhances the natural flavors.
✔ Paprika (optional) – Gives the veggies a touch of smoky sweetness.

Toss everything together until the veggies are evenly coated in oil and spices.

📌 Pro Tip: Want even crispier potatoes? Toss them separately in a little extra oil and seasoning, then add them to the baking sheet first for an extra 5 minutes before adding the carrots and zucchini.

Step 4: Arrange & Roast

Spread the vegetables evenly on your prepared baking sheet in a single layer.

✔ Don’t overcrowd the pan! If the veggies are piled on top of each other, they’ll steam instead of roasting, and you won’t get that delicious caramelized crispness.

✔ Roast at 400°F (200°C) for 25-30 minutes, stirring halfway through.

✔ The potatoes should be golden and crispy, the carrots tender, and the zucchini soft but not mushy.

📌 Pro Tip: For extra crispiness, broil the veggies for the last 2-3 minutes – but keep a close eye so they don’t burn!

Step 5: Serve & Enjoy!

Once your roasted vegetables are out of the oven, let them rest for a few minutes before serving.

You can garnish with:
✔ A sprinkle of fresh parsley or basil for extra freshness
✔ A dash of Parmesan cheese for a salty, cheesy bite
✔ A squeeze of lemon juice for a bright, zesty contrast

By now, your kitchen is filled with the delicious aroma of garlic, herbs, and perfectly roasted vegetables. This dish is easy, versatile, and pairs well with just about anything. Now, let’s go over some common questions and storage tips before we wrap things up!

Frequently Asked Questions

1. Can I use other vegetables in this recipe?

Absolutely! This recipe is super flexible. You can swap out or add in:
✔ Bell peppers for a pop of sweetness
✔ Brussels sprouts for an extra crunch
✔ Sweet potatoes for a touch of natural sweetness
✔ Mushrooms for an earthy, umami flavor

Just keep in mind that different vegetables cook at different rates, so adjust accordingly!

2. How do I store and reheat leftovers?

Got leftovers? No problem!

✔ Refrigerate: Store in an airtight container for up to 4 days.
✔ Reheat in the oven: Bake at 375°F (190°C) for 10 minutes to keep them crispy.
✔ Reheat in the air fryer: Set to 375°F for 5-6 minutes to restore crispness.
✔ Microwave: Works too, but it may make the veggies softer.

📌 Pro Tip: If you’re meal prepping, roast extra veggies and use them for grain bowls, wraps, or omelets later in the week!

3. Can I make this recipe ahead of time?

Yes! If you want to save time, you can:
✔ Chop the veggies up to a day in advance and store them in the fridge.
✔ Toss them in the seasonings right before roasting for the best texture.

4. Can I make this in an air fryer?

Yes! To make air fryer roasted vegetables:

✔ Preheat the air fryer to 375°F (190°C).
✔ Cook the potatoes and carrots first for 10-12 minutes.
✔ Add the zucchini and cook another 5-7 minutes, shaking the basket halfway through.

You’ll get extra crispy and flavorful veggies in less time!

5. What main dishes pair well with these roasted veggies?

This side dish is super versatile! Try it with:
✔ Grilled Chicken – A perfect balance of lean protein and veggies.
✔ Steak or Pork Chops – A hearty and satisfying meal.
✔ Baked Salmon – The lemony, buttery flavors pair beautifully.
✔ Rice or Quinoa Bowls – A great vegetarian option with added protein.

Final Thoughts

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is one of those simple yet flavorful recipes you’ll want to make again and again. With minimal prep and maximum flavor, it’s an easy way to add nutritious, delicious veggies to your meals.

Try this recipe today, and let me know in the comments how you liked it! Did you add any extra seasonings or veggies? I’d love to hear your variations!

Enjoy your crispy, herb-infused roasted vegetables! 🍽️✨

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