There’s something so comforting about a tray of roasted vegetables straight from the oven. The way the edges crisp up, the garlicky aroma filling the kitchen, and that first bite where the tender insides melt in your mouth—it’s pure cozy magic. This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe has been my go-to side dish for years, whether I’m hosting a simple family dinner or prepping meal components for the week. It’s the kind of dish that makes everyone at the table reach for seconds (and maybe thirds).

Ingredients You’ll Need

• 1.5 lbs baby potatoes – I love using tri-colored ones for visual appeal, but any small potatoes work beautifully. Their creamy texture is perfect for roasting!
• 3 large carrots – Look for thick, vibrant orange carrots that will hold their shape when roasted.
• 2 medium zucchinis – Choose firm ones without blemishes for the best texture.
• 4 cloves garlic – Fresh is key here! The minced garlic creates little flavor bombs throughout the dish.
• 3 tbsp olive oil – A good quality extra virgin olive oil makes all the difference.
• 1 tbsp fresh rosemary – That woodsy aroma is irreplaceable, but I’ll share dried herb alternatives below.
• 1 tbsp fresh thyme – These delicate leaves add such brightness.
• 1 tsp salt – I use kosher salt for even seasoning.
• ½ tsp black pepper – Freshly cracked if possible!
• ¼ tsp red pepper flakes (optional) – Just a pinch adds lovely warmth.

Let’s Get Roasting

1. Prep your veggies: Preheat oven to 425°F (220°C). Wash all vegetables thoroughly. Halve the baby potatoes (quarter if larger), cut carrots into 1-inch chunks, and slice zucchini into ½-inch thick half-moons. The uniform size ensures even cooking!
2. Season generously: In a large bowl, toss potatoes and carrots with olive oil, minced garlic, rosemary, thyme, salt, pepper, and red pepper flakes if using. I like to use my hands to really massage those flavors in.
3. First roast: Spread potato-carrot mixture on a parchment-lined baking sheet in a single layer. Roast for 20 minutes – this gives the heartier veggies a head start.
4. Add zucchini: Remove tray from oven, add zucchini, and gently toss everything together. The zucchini joins later to prevent it from becoming mushy.
5. Final roast: Return to oven for another 15-20 minutes until all vegetables are tender with golden edges. The smell at this stage is absolutely intoxicating!
6. Serve warm: Taste and adjust seasoning if needed. I sometimes add an extra sprinkle of fresh herbs right before serving for a pop of color.

Pro tip: Don’t overcrowd the pan! If your baking sheet looks packed, use two. This allows proper air circulation for that perfect caramelization we all crave.

Pro Tips, Variations, and Substitutions

This recipe is wonderfully adaptable! Here are a few ways to make it your own:

• Herb Swaps: Don’t have fresh rosemary or thyme? Dried herbs work just fine—just use half the amount.
• Spice It Up: Add a pinch of red pepper flakes or smoked paprika for a little heat.
• Veggie Variations: Swap zucchini for yellow squash or add in some parsnips or sweet potatoes for extra sweetness.
• Extra Crispy: For extra-crispy potatoes, soak them in cold water for 30 minutes before roasting to remove excess starch.

What to Serve It With

These garlic herb roasted veggies are the perfect side dish for just about any meal. Here are a few pairing ideas:

• Juicy roasted chicken or turkey
• Grilled steak or pork chops
• Baked salmon or lemon garlic shrimp
• A simple green salad for a light, veggie-packed meal

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep them tasting fresh:

• Storage: Let the veggies cool completely, then transfer them to an airtight container. They’ll stay fresh in the fridge for up to 4 days.
• Reheating: For the best texture, reheat in the oven at 375°F for about 10 minutes or in a skillet over medium heat. Avoid microwaving if possible—it can make the veggies soggy.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes! You can chop the veggies and toss them with oil and herbs a few hours before roasting. Keep them in the fridge until ready to bake.

Why are my potatoes not crispy?
Make sure your oven is fully preheated and don’t overcrowd the pan. Giving the veggies space allows them to crisp up instead of steam.

Can I use frozen vegetables?
Fresh is best for roasting, as frozen veggies tend to release too much moisture. If you must use frozen, thaw and pat them dry first.

Is this recipe gluten-free and dairy-free?
Yes! As written, this dish is naturally gluten-free and dairy-free, making it a great option for various dietary needs.

Final Thoughts

There’s something so comforting about a tray of roasted vegetables fresh from the oven—warm, fragrant, and full of flavor. Whether you’re serving these garlic herb roasted potatoes, carrots, and zucchini for a weeknight dinner or a holiday feast, they’re sure to be a hit. The best part? It’s a simple, wholesome dish that lets the natural sweetness of the veggies shine. Happy roasting, friends!