Herb Roasted Potatoes, Carrots & Zucchini
🥕 Description
This Herb Roasted Potatoes, Carrots & Zucchini recipe is the perfect healthy side dish for any meal. Crispy golden potatoes, naturally sweet roasted carrots, and tender zucchini are tossed with garlic, olive oil, and aromatic herbs, then roasted until beautifully caramelized. Simple to prepare and packed with flavor, it’s an easy family favorite that’s perfect for weeknight dinners, meal prep, or holiday gatherings.
📝 Ingredients
- 1½ lbs baby potatoes, halved
- 3 large carrots, sliced into thick rounds
- 2 medium zucchini, sliced into half-moons
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Optional: grated Parmesan cheese for serving
👩🍳 Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the potatoes and carrots with olive oil, garlic, Italian seasoning, thyme, rosemary, paprika, salt, and pepper.
- Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes.
- Remove the pan, add the sliced zucchini, and gently toss everything together.
- Return to the oven and roast for another 15–20 minutes, or until the potatoes are golden and crispy, the carrots are tender, and the zucchini is lightly caramelized.
- Sprinkle with fresh parsley and Parmesan cheese, if desired.
- Serve warm as a delicious side dish with chicken, steak, fish, or your favorite vegetarian entrée.
💡 Tips
- Cut the vegetables into similar-sized pieces for even roasting.
- Add red onion or bell peppers for extra color and flavor.
- Finish with a squeeze of fresh lemon juice for a bright, fresh touch.
- Store leftovers in the refrigerator for up to 4 days and reheat in the oven or air fryer.
⏱️ Prep Time
- Prep: 10 minutes
- Cook: 40 minutes
- Total: 50 minutes
Servings: 4–6
