These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the kind of cozy, no-fuss side dish that fits right into any meal. They come out golden and crisp on the edges, soft in the center, and packed with fresh rosemary, thyme, and plenty of garlicky goodness. Perfect for busy weeknights or a laid-back Sunday dinner.
Recipe Tips
- Don’t crowd the baking sheet—give the veggies room to breathe so they crisp up instead of steaming.
- Add zucchini later so it doesn’t get too soft (trust me on this one).
- Fresh herbs really shine here, but dried will work in a pinch—just reduce the quantity slightly.
How to make garlic herb roasted vegetables
This is an overview with tips. The full instructions and measurements are in the recipe card below.
Here’s a quick look at how it comes together:
- Toss the potatoes, carrots, and onion with oil, salt, and pepper.
- Roast them until they start to soften.
- Add zucchini, garlic, and herbs.
- Roast again until everything’s golden and tender.
That’s it! Full details are in the recipe card below.
Substitutions and variations
- Swap out zucchini for yellow squash or bell peppers if that’s what you’ve got on hand.
- Add a sprinkle of parmesan before the final roast for a cheesy crust.
- Love spice? Toss in a pinch of red pepper flakes.
What to serve with them
These roasted veggies are super versatile. Serve them next to roast chicken, baked Dijon salmon, or even as a hearty bed for scrambled eggs at brunch. They’re also great with a side of hummus or tzatziki if you want to keep things veggie-forward.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F or give them a quick toss in a skillet to bring back that roasted edge. We wouldn’t freeze them—they’ll lose their texture.
Pin this now to find it later
Pin It
Garlic Herb Roasted Potatoes Carrots and Zucchini
Ingredients
- 1¼ pounds baby potatoes, halved
- 1 pound medium carrots, washed thoroughly and cut into 2-inch pieces
- 1 medium red onion, cut into thick wedges
- 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 3/4 pound zucchini, about 1 medium zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
Instructions
- Preheat oven to 400°F (200°C) °F and position a rack in the center.
- Toss the potatoes, carrots, and onion with 3 tablespoons olive oil, salt, and pepper.
- Spread on a rimmed baking sheet and roast for 20 minutes.
- Toss zucchini with the remaining olive oil and a pinch of salt, then add to the baking sheet.
- Add garlic, thyme and rosemary, toss everything together, and spread into an even layer.
- Roast for another 20 minutes, until all vegetables are tender and golden.
- Serve warm and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
Made this as a side for roast chicken, and it was a hit! The herbs made the veggies so flavorful, and everything was perfectly tender. Even my picky toddler ate the zucchini!
Hi Megan, that’s amazing to hear—especially the toddler approval, ha! So glad it worked out for your family dinner!
This is my new favorite side dish. The veggies come out perfectly roasted and flavorful every time. I love that it’s healthy and still delicious.
Priya, thank you! We’re so glad you loved it. Roasted veggies really are a little magic, aren’t they?