Garlic Herb Roasted Potatoes, Carrots, and Zucchini: A Flavorful and Easy Side Dish

Looking for a simple, healthy, and delicious side dish? This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is packed with flavor and perfectly crispy on the outside while tender on the inside. Roasting brings out the natural sweetness of carrots, the earthy richness of potatoes, and the light crispiness of zucchini, making this dish a perfect addition to any meal.

Why You’ll Love This Recipe

• Easy to make – Just toss the ingredients and roast!
• Healthy and nutritious – Packed with vitamins, fiber, and antioxidants.
• Crispy and flavorful – The perfect balance of herbs, garlic, and roasted goodness.
• Versatile side dish – Pairs well with chicken, beef, fish, or vegetarian meals.
• Budget-friendly – Uses simple ingredients that are easy to find.

Ingredients for Garlic Herb Roasted Vegetables

• 4 cups potatoes, diced (Yukon Gold or red potatoes work best)
• 2 cups carrots, sliced
• 2 cups zucchini, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp dried rosemary
• 1 tsp dried thyme (optional, for extra flavor)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional, for a hint of smokiness)

How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper or lightly grease it with oil.

Step 2: Prepare the Vegetables

1. Wash and dice the potatoes into 1-inch cubes (leave the skin on for extra texture).
2. Peel and slice the carrots into thin rounds.
3. Slice the zucchini into half-moons (not too thin, as zucchini cooks faster).

Step 3: Season the Vegetables

1. In a large mixing bowl, combine the potatoes, carrots, and zucchini.
2. Add olive oil, minced garlic, dried rosemary, salt, pepper, and thyme (if using).
3. Toss everything together until the vegetables are evenly coated.

Step 4: Roast the Vegetables

1. Spread the vegetables in a single layer on the baking sheet (avoid overcrowding to ensure even roasting).
2. Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden and crispy, and the carrots are tender.

Step 5: Serve and Enjoy

1. Remove from the oven and let the roasted vegetables rest for a few minutes.
2. Garnish with fresh parsley or grated Parmesan cheese for extra flavor.
3. Serve hot and enjoy with your favorite main dish!

Tips for the Best Roasted Vegetables

• Cut vegetables evenly – This ensures they all cook at the same rate.
• Use the right oil – Olive oil gives a rich flavor, but avocado oil works for higher heat.
• Roast at high heat – A 400°F oven helps the veggies caramelize and get crispy.
• Don’t overcrowd the pan – Give space between the veggies so they roast instead of steaming.
• Add zucchini later – Since zucchini cooks faster, you can add it in the last 15 minutes for better texture.

What to Serve with Roasted Potatoes, Carrots, and Zucchini

This dish pairs beautifully with:

• Grilled chicken or steak for a balanced meal.
• Baked salmon or shrimp for a light and healthy dinner.
• Rice or quinoa for a vegetarian option.
• A fresh salad to add extra greens to your plate.

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in an oven at 375°F for 10 minutes or in a skillet for a crispy texture.
• Freeze for up to 3 months and reheat directly from frozen.

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini is an easy, flavorful side dish that complements any meal. Whether you’re meal-prepping or cooking for a family dinner, these roasted veggies will add color, crunch, and irresistible taste to your table. Try it today and enjoy a healthy, satisfying dish!