Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Roasting vegetables is one of those simple pleasures in the kitchen that never gets old. When the weather gets a little cooler or you just want something cozy, warm, and colorful on your plate, this garlic herb roasted combo of potatoes, carrots, and zucchini totally delivers. It’s the kind of recipe that takes basic veggies and transforms them into something irresistible — crispy edges, tender centers, and tons of flavor in every bite.

What I really love about this dish is how easy it is to throw together. You don’t need fancy ingredients or complicated steps. Just chop up your veggies, toss them in some olive oil, garlic, and herbs, then let the oven work its magic. The garlic infuses everything with that deep savory aroma, the herbs add a fresh earthiness, and the natural sweetness from the carrots balances the heartiness of the potatoes and the softness of the zucchini. It’s a full-on flavor party with minimal effort.

This recipe is perfect for busy weeknights, Sunday meal prep, or even as a colorful side for your holiday table. It pairs beautifully with almost any main — grilled chicken, baked salmon, tofu steaks, or even a fried egg on top if you’re going meatless. The leftovers are great too; I’ve tossed them into wraps, salads, or simply reheated them for a snack.

Whether you’re a seasoned home cook or just starting out, this is one of those recipes you’ll find yourself coming back to again and again. It’s comforting, customizable, and just so satisfying — the kind of dish that makes the kitchen smell amazing and brings everyone to the table with a smile.

Why You’ll Love It

• Super Simple Prep – Just chop, toss, and roast! No need for fancy gadgets or techniques — this recipe is incredibly beginner-friendly.
• Flavor-Packed – The combo of garlic, herbs, and olive oil gives these veggies an irresistible savory taste with crispy golden edges.
• Healthy and Nourishing – Packed with fiber, vitamins, and antioxidants, it’s a colorful way to enjoy wholesome, feel-good food.
• Customizable – You can swap in other veggies like bell peppers or sweet potatoes, or add your favorite spices to switch things up.
• Perfect Side Dish – Whether it’s for dinner, brunch, or meal prep, this dish pairs well with just about anything and works in any season.

Ingredient List

• Vegetables
  • 3 medium potatoes, cut into chunks
  • 3 large carrots, peeled and sliced
  • 2 medium zucchini, sliced into thick rounds
• Seasoning & Oil
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste
  • Optional: ¼ teaspoon red pepper flakes (for a little heat)
  • Optional: Fresh parsley or grated Parmesan for garnish

Ingredient Notes

• Potatoes – I usually go with Yukon Gold or red potatoes because they roast beautifully and hold their shape.
• Zucchini – Slice it a little thicker than the carrots so it doesn’t get mushy in the oven.
• Olive Oil – A good quality extra virgin olive oil makes a difference in flavor and helps everything crisp up nicely.
• Garlic – Freshly minced garlic is best here — it really infuses the veggies with deep flavor as they roast.
• Herbs – You can use Italian seasoning as a shortcut if you don’t have all the individual herbs.
• Red Pepper Flakes – Totally optional, but they add a nice kick if you like a little spice.

Kitchen Equipment Needed

• Large Baking Sheet – For roasting the veggies in a single layer so they get perfectly golden and crisp. I love using a rimmed, nonstick sheet for easy cleanup.
• Mixing Bowl – Great for tossing the vegetables with the oil and seasonings before roasting.
• Chef’s Knife – For chopping the potatoes, carrots, and zucchini quickly and evenly. A sharp one makes prep way easier.
• Cutting Board – Helps keep things organized and clean while prepping your veggies.
• Spatula or Tongs – Handy for flipping or stirring the veggies halfway through roasting to ensure even cooking.

Instructions

Step 1: Preheat the Oven

• Set your oven to 425°F (220°C) and let it preheat fully. A hot oven is key for those crispy edges!
• Line a large baking sheet with parchment paper or foil for easier cleanup (optional, but helpful).

Pro Tip: Don’t skip preheating — vegetables roast unevenly if the oven isn’t hot enough from the start.

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Step 2: Prep the Vegetables

• Wash the potatoes and zucchini thoroughly. Peel the carrots if you’d like a softer texture.
• Cut potatoes into 1-inch chunks so they roast evenly.
• Slice carrots into ½-inch rounds or diagonally for a nice look.
• Slice zucchini into thick rounds or half-moons (about ¾-inch thick) so they hold their shape.

Pro Tip: Try to keep all your veggie pieces similar in size so they roast at the same rate.

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Step 3: Make the Garlic Herb Mixture

• In a large mixing bowl, combine:
  • 3 tablespoons olive oil
  • 4 minced garlic cloves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • Optional: ¼ teaspoon red pepper flakes for a kick
• Stir well to create a flavorful herb-oil coating.

Pro Tip: Mix the garlic and herbs into the oil first — it helps distribute the flavors more evenly across all the veggies.

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Step 4: Toss the Vegetables

• Add the chopped potatoes and carrots to the bowl first and toss well to coat.
• Then gently fold in the zucchini slices. Since zucchini cooks faster, coating it last helps prevent it from getting too soggy.

Pro Tip: Use your hands or tongs for tossing to get a nice, even coat without crushing the zucchini.

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Step 5: Arrange on the Baking Sheet

• Spread the coated veggies out on your baking sheet in a single layer.
• Make sure the pieces aren’t overcrowded or overlapping — give them space to roast, not steam.

Pro Tip: If you’re doubling the recipe, use two trays. Overcrowding leads to mushy veggies!

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Step 6: Roast the Vegetables

• Place the tray in the preheated oven and roast for 25–30 minutes, flipping halfway through.
• Roast until the potatoes and carrots are tender and the edges are golden brown and slightly crisp.
• If needed, roast an extra 5 minutes for more browning.

Pro Tip: Keep an eye on the zucchini near the end — it can soften quickly and you don’t want it to turn mushy.

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Step 7: Serve and Enjoy

• Once done, remove the tray from the oven and let the veggies cool slightly.
• Optionally, sprinkle with fresh parsley or grated Parmesan for extra flavor.
• Serve warm as a side dish or toss into grain bowls, wraps, or salads.

Pro Tip: Leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp!

Tips and Tricks for Success

• Cut veggies evenly – Uniform pieces roast more evenly and finish cooking at the same time, so no burnt zucchini or undercooked potatoes.
• Don’t overcrowd the pan – Give each piece some breathing room! This helps them roast and caramelize instead of steaming.
• Flip halfway through roasting – This ensures even browning on all sides and gives you those crispy, golden edges.
• Roast on the middle rack – It’s the sweet spot for balanced heat and even cooking.
• Adjust seasoning to taste – Feel free to taste before roasting and tweak the salt, herbs, or spice levels to match your flavor preferences.

Ingredient Substitutions and Variations

• Swap the zucchini – Try bell peppers, mushrooms, or yellow squash if you don’t have zucchini on hand.
• Use baby potatoes – No chopping needed! Just halve or quarter them, depending on size.
• Try sweet potatoes – Add a pop of natural sweetness and extra nutrients — just cut them into small chunks so they roast in time.
• Mix up the herbs – Use Italian seasoning, herbes de Provence, or even a sprinkle of smoked paprika for a flavor twist.
• Make it cheesy – Add grated Parmesan during the last 5 minutes of roasting for a salty, cheesy crust.
• Add a protein – Toss in cooked chickpeas or cubes of tofu before roasting for a more filling dish.

Serving Suggestions

• As a cozy side dish – Serve alongside roasted chicken, grilled steak, or baked salmon for an easy, hearty dinner.
• In a grain bowl – I love tossing these roasted veggies with quinoa, couscous, or brown rice and topping it with a dollop of hummus or tzatziki.
• Wrapped in a tortilla – Use leftovers as a filling for veggie wraps or burritos with a smear of pesto or tahini.
• With eggs for brunch – These veggies pair amazingly with scrambled eggs or a fried egg on top—perfect for a weekend breakfast.
• Topped with cheese – Sprinkle with feta or goat cheese and serve as a warm, savory salad or starter.

Storage and Reheating Instructions

• Refrigerate leftovers – Store in an airtight container in the fridge for up to 3–4 days.
• Reheat in the oven – Warm at 375°F (190°C) for about 10–12 minutes to revive the crisp texture.
• Use the air fryer – Heat at 350°F (175°C) for about 5–7 minutes for extra crispiness.
• Microwave (if you must) – Reheat in 30-second bursts, but note that the veggies will be softer, not crispy.
• Freeze? Not recommended – These veggies don’t freeze well due to zucchini’s high water content—they tend to get mushy when thawed.

Frequently Asked Questions

How do I keep the zucchini from getting too soft?

Slice it slightly thicker than the carrots and potatoes, and add it after tossing the harder veggies in oil and herbs. This helps it hold its shape and not overcook.

Can I make this ahead of time?

Yes! You can chop the veggies and mix the oil and seasonings up to a day in advance. Just store them separately and toss everything together right before roasting.

What kind of potatoes work best?

Yukon Gold and red potatoes are my go-to because they roast beautifully and have a creamy interior with crispy edges. Russets also work, but they can be a bit more starchy.

Can I use fresh herbs instead of dried?

Absolutely! Just triple the amount since fresh herbs are less concentrated in flavor. Add delicate herbs like parsley or basil after roasting for best results.

Is this recipe vegan and gluten-free?

Yes, it’s naturally both! Just be sure any toppings you add (like cheese) match your dietary needs.

Can I double the recipe?

Totally—just use two baking sheets to avoid crowding, and rotate them halfway through roasting for even cooking.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!