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.

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.

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.

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.

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!

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.

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!