What’s the best type of potato for roasting?

Yukon Golds and red potatoes work best. They have a creamy texture inside but crisp up beautifully on the outside. If you’re using Russets, keep in mind they may need a little more oil to get that same golden finish.

Can I roast Garlic Herb Roasted Potatoes Carrots and Zucchini at a lower temperature?

While it’s possible to roast at a lower temperature, like 350°F (175°C), you won’t get that same crispy texture. For best results, stick to 400–425°F (200–220°C). This helps caramelize the edges while keeping the veggies tender inside.

Are there any good substitutes for garlic or herbs?

Absolutely! If you’re out of fresh garlic, use garlic powder as a backup. For herbs, you can try Italian seasoning, dried parsley, or even herbes de Provence. The dish is flexible, so feel free to swap based on what’s in your pantry.

How do I store leftovers?

Store leftover Garlic Herb Roasted Potatoes Carrots and Zucchini in an airtight container in the refrigerator for up to 4 days. Reheat in a hot oven or skillet to restore crispness. Avoid the microwave, as it tends to make the veggies soggy.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Q: Can I make Garlic Herb Roasted Potatoes Carrots and Zucchini ahead of time?

Yes, you can definitely prepare this dish in advance. Chop the vegetables and mix the herb oil mixture up to two days ahead. Keep them in separate airtight containers in the fridge. When you're ready to cook, just toss everything together and roast. It’s a great time-saver for meal prep or dinner parties.

Description

This Garlic Herb Roasted Potatoes Carrots and Zucchini recipe is a vibrant, hearty vegetable side dish that’s easy to prepare, full of flavor, and perfect for pairing with almost any main course. Crispy on the outside and tender on the inside, these oven-roasted vegetables are tossed in olive oil, garlic, and rustic herbs for a wholesome and satisfying dish.

Ingredients

Scale

3 medium carrots, peeled and sliced
2 medium zucchini, sliced into half moons
3 medium Yukon Gold potatoes, cubed
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)

Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, add chopped carrots, zucchini, and potatoes.
Drizzle with olive oil and add minced garlic, rosemary, thyme, salt, and pepper.
Toss everything until well coated.
Spread vegetables in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until golden and crisp at the edges.
Garnish with fresh parsley if desired and serve warm.

Notes

For a sweeter twist, use sweet potatoes instead of Yukon Golds.
Add a pinch of red pepper flakes if you like a little heat.
Broil for 2–3 minutes at the end of roasting for extra crispiness.

Prep Time: PT15M
Cook Time: PT30M
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 220
Sugar: 5g
Sodium: 410mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Keywords: garlic herb roasted vegetables, roasted potatoes carrots and zucchini, oven roasted vegetables, sheet pan veggies, vegetarian side dish, roasted veggie medley, healthy roasted vegetables