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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This recipe features a colorful medley of baby potatoes, carrots, and zucchini tossed in olive oil, garlic, and an Italian herb blend. The vegetables roast to perfection with crispy exteriors and tender centers, making them a versatile side dish that pairs well with a variety of mains.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 lb baby potatoes halved or quartered
  • 3 medium carrots peeled and cut into ½-inch slices
  • 2 medium zucchini cut into thick half-moons
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1.5 teaspoons dried Italian seasoning or mix of oregano, basil, and thyme
  • 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
  • 0.75 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large baking sheet
  • Large bowl
  • Parchment paper
  • Cutting board
  • Knife

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the baby potatoes, carrots, and zucchini, ensuring they are cut to a similar size for even cooking.
  3. Drizzle the olive oil over the vegetables and add the minced garlic, dried Italian seasoning, dried rosemary, salt, and black pepper. Toss well to evenly coat all the pieces.
  4. Spread the vegetables in a single layer on the prepared baking sheet, taking care not to overcrowd the pan so they can crisp up nicely.
  5. Roast in the preheated oven for 35-40 minutes, stirring halfway through the cooking time. The vegetables are done when the potatoes are golden and tender and the carrots are cooked through.
  6. Just before serving, sprinkle the chopped fresh parsley over the top for an added burst of color and flavor.

Notes

This roasted vegetable recipe is incredibly versatile and can be easily adapted to suit your taste. Consider swapping baby potatoes with sweet potatoes or carrots with parsnips for a different flavor profile. The dish is perfect for meal prep or as an accompaniment to proteins like roasted chicken or grilled steak. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated before serving.