Garlic Herb Roasted Potatoes, Carrots, And Zucchini Recipe

Discover a delightful roasted medley featuring baby potatoes, carrots, and zucchinis bathed in olive oil, garlic, rosemary, and thyme. Each bite bursts with vibrant flavors and offers a perfect balance of tender textures and rich, herbal aromas. This side dish effortlessly elevates any meal with its irresistible charm.

I’ve been experimenting with different ways to bring healthy flavors to my dinner table, and this Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe really delivers. I start off with 2 lbs of baby potatoes halved, add 4 medium carrots cut into 1-inch pieces, and toss in 2 medium zucchinis sliced into rounds.

I mix everything with 6 cloves of minced garlic, 3 tbsp of olive oil, 1 tbsp of chopped fresh rosemary, and 1 tbsp of chopped fresh thyme. Seasoning it with 1 tsp salt, 1/2 tsp freshly ground black pepper, and sometimes a dash of paprika for extra flavor.

This recipe offers a healthy burst of nutrients and fiber while also being a hit as a roasted vegetables dish you’d see in Market Grow Recipes or even at a Thanksgiving meal. Even though its super simple they’re packed with flavor and nutritional goodness that makes it a standout side dish.

Why I Like this Recipe

I really like this recipe because it’s super simple to follow, and even if I’m not the best cook in the world, it always turns out great. I love how the garlic and herbs blend with the veggies; the rosemary and thyme give it a flavor that feels both fresh and comforting. Plus, it’s a really healthy side dish that makes me feel like I’m doing something good for myself (and my family loves it too!). Lastly, the mix of textures from the crispy edges and tender insides makes every bite interesting and fun to eat, even when I’m in a hurry.

Ingredients

• Baby Potatoes: These baby potatoes deliver good carbohydrates and fiber, fueling energy and supporting digestion.
• Carrots: Carrots are rich in vitamin A and fiber, adding natural sweetness and crunch to veggies.
• Zucchini: Zucchini offers low calories, ample moisture and nutrients while delivering a delicate mild flavor.
• Garlic: Garlic provides a bold, savory spark and strong antioxidants, supporting overall wellness naturally.
• Olive Oil: Olive oil adds healthy fats and a smooth, rich taste perfect for roasting vegetables.
• Fresh Herbs: Fresh rosemary and thyme enrich the dish with fragrant earthiness and vibrant natural flavor.
• Paprika: Optional paprika adds smoky warmth and a punch of bright, appealing color to the mixture.

Ingredient Quantities

• 2 lbs baby potatoes, halved
• 4 medium carrots, cut into 1-inch pieces
• 2 medium zucchinis, sliced into rounds
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• Optional: 1/2 tsp paprika for extra flavor

How to Make this

1. Preheat your oven to 400°F.

2. In a big bowl, mix the halved baby potatoes, carrot pieces and zucchini rounds with the minced garlic.

3. Drizzle the olive oil over the veggies and add the fresh rosemary, thyme, salt, pepper and if you’re using it, the paprika too.

4. Toss everything together until its evenly coated.

5. Spread the veggies out on a baking sheet in a single layer so they roast properly.

6. Pop the tray into the oven and roast for about 25 minutes.

7. Give the veggies a good stir halfway through so they cook nicely on all sides.

8. Continue to roast for another 5-10 minutes until they are fork tender and start to look golden.

9. Take the tray out of the oven and let it sit for a few minutes before serving.

10. Serve warm and enjoy your flavorful side dish!

Equipment Needed

1. Oven – Preheat at 400°F.
2. Large mixing bowl – For combining the veggies, garlic and seasonings.
3. Knife and cutting board – To chop the baby potatoes, carrots and slice the zucchinis.
4. Measuring spoons – To measure out olive oil, herbs and spices.
5. Baking sheet – To spread the veggies in a single layer for even roasting.
6. Spatula or large spoon – To toss everything together and stir the veggies halfway through.
7. Timer – To keep track of the total roast time.

FAQ

Garlic Herb Roasted Potatoes, Carrots, And Zucchini Recipe Substitutions and Variations

• Baby potatoes: Instead of these, you can use diced red potatoes or even fingerling potatoes, which roast really well
• Carrots: If you cant find good carrots, try using parsnips instead because they add a nice subtle sweetness
• Zucchini: Yellow squash works as a great substitute and will give a similar texture and flavor
• Olive oil: Avocado oil can be used as an alternative if you dont have olive oil on hand
• Fresh herbs: If fresh rosemary and thyme arent available, you can use dried ones – just use about half the amount for the same kick

Pro Tips

Try to spread out the veggies on the baking sheet so they ain’t overcrowded, this helps them get that nice, crispy exterior instead of just stewing in their own juices.

Make sure your oven is totally heated up before you put the tray in. A cold start can mess with the roasting time and leave some spots undercooked.

Give the veggies a good stir halfway through the roasting process. Trust me, sometimes that extra mix-up helps everything brown evenly.

If you wanna kick the flavor up a notch, try adding a pinch more garlic or an extra sprinkle of paprika during the last few minutes of roasting. It brings out a bit more heat and depth.