Garlic Herb Roasted Potatoes, Carrots, and Zucchini — Full Recipe
A simple and flavorful side dish with crispy roasted potatoes, sweet carrots, and tender zucchini, all coated in garlic, herbs, and olive oil. Perfect for weeknight dinners or holiday meals.
Ingredients
500 g baby potatoes (or regular potatoes cut into 1-inch cubes)
3 medium carrots, peeled and sliced into sticks or rounds
2 medium zucchinis, sliced into half-moons
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon dried rosemary (or 1 tbsp fresh, chopped)
1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
½ teaspoon paprika (optional for color and flavor)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the Oven
Preheat your oven to 200°C (400°F).
Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Vegetables
Wash and cut potatoes, carrots, and zucchini as directed.
In a large bowl, combine all vegetables.
Add olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
Toss until all vegetables are evenly coated.
3. Roast the Vegetables
Spread the vegetables in a single layer on the baking sheet.
Roast in the preheated oven for 25–35 minutes, stirring halfway through.
Potatoes and carrots may take slightly longer than zucchini.
Roast until potatoes are golden and crisp, carrots are tender, and zucchini is lightly caramelized.
4. Garnish and Serve
Remove from oven and sprinkle with fresh parsley.
Serve hot as a side dish with meat, fish, or a plant-based main course.
✅ Tips
Cut vegetables into uniform sizes for even cooking.
For extra crispiness, pre-boil potatoes for 5–7 minutes before roasting.
Add a squeeze of lemon juice before serving for brightness.
