Garlic Herb Roasted Potatoes, Carrots & Zucchini (Crispy + Irresistible!)

There’s something wildly comforting about pulling a hot tray of roasted veggies from the oven. The edges golden and crisp, the garlic sizzling in olive oil, and that herb-kissed aroma that makes you want to grab a fork before it hits the table. These garlic herb roasted potatoes, carrots and zucchini are a fuss-free, flavor-packed side you’ll crave all season long.

Why You’ll Love These Roasted Veggies

This is one of those recipes you’ll return to again and again. Why? Because it’s:

• Crispy outside, tender inside (potatoes like little clouds!)
• Packed with herby, garlicky flavor
• Simple to prep with just one sheet pan
• Naturally gluten-free, dairy-free, and vegan-friendly

Whether you’re planning Sunday dinner or building your Thanksgiving spread, this cozy veggie side is a total keeper.

What You’ll Need

Key Ingredients

• Baby potatoes – halved for crisp edges
• Carrots – chunky cuts hold up to roasting
• Zucchini – tossed in at the end to avoid mushiness
• Garlic – the more the merrier
• Fresh thyme + rosemary – woodsy and perfect
• Olive oil, salt, pepper – pantry staples that make magic happen

Want to mix things up? Swap in butternut squash, parsnips, or red onion. Sage and oregano also work beautifully here.

Tools You’ll Use

• Rimmed sheet pan
• Large mixing bowls
• Sharp knife
• Parchment (for easier cleanup)

How to Make Garlic Herb Roasted Potatoes Carrots and Zucchini

Step-by-Step Instructions

1. Preheat oven to 400ºF (200ºC) and position the rack in the middle.
2. Toss potatoes and carrots in 2½ tbsp olive oil, thyme, rosemary, salt and pepper.
3. Spread them out in a single layer on a parchment-lined baking sheet.
4. Roast for 20 minutes while you prep the zucchini.
5. Toss zucchini with remaining ½ tbsp oil and a pinch of salt.
6. Add zucchini and garlic to the sheet pan, toss everything together, and re-spread in a single layer.
7. Roast for another 20 minutes until golden, caramelized, and tender.
8. Serve warm and try not to eat half off the pan (we won’t judge).

Quick Pro Tips

• Don’t crowd the pan — give veggies space to crisp
• No need to peel anything — the skins add flavor and texture
• Leftovers? Toss ‘em into grain bowls, wraps, or scrambled eggs

How to Serve It

This dish is a total chameleon. It pairs perfectly with:

• Roast chicken, baked salmon, or grilled tofu
• Holiday mains like turkey or glazed ham
• A hearty salad for a meatless meal

Ingredient List

• 1¼ lb baby potatoes, halved
• 1 lb carrots, scrubbed and cut into 2-inch pieces
• 12 oz zucchini, cut into 1-inch chunks
• 4 garlic cloves, minced
• 3 tbsp olive oil, divided
• 1 tbsp fresh thyme, minced
• 1 tbsp fresh rosemary, minced
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400ºF (200ºC), middle rack.
2. Toss potatoes and carrots with 2½ tbsp olive oil, herbs, salt, and pepper.
3. Spread on a sheet pan and roast 20 minutes.
4. Toss zucchini with ½ tbsp oil, salt; add to pan with garlic.
5. Mix, spread evenly, and roast 20 minutes more.
6. Serve hot — or store for later!

Notes & Variations

• Use tricolor carrots for extra color
• Add red pepper flakes for heat
• Try lemon zest or parmesan for a punchy twist
• Store leftovers in an airtight container for up to 3 days
• Reheat in the oven, covered, to keep things tender

FAQ

More Roasted Veggie Recipes to Cozy Up With

• Garlic Parmesan Roasted Sweet Potatoes
  Sweet meets savory in the dreamiest way. These golden bites are crisp-edged, garlic-laced, and finished with a shower of parmesan that melts like a charm.
• Cheesy Zucchini Bake
  Think roasted zucchini… but wrapped in a creamy, cheesy hug. Perfect for when you want your veggies to feel a little indulgent.
• Creamy Vegetable Casserole
  A bubbly, golden-topped bake that sneaks in all your favorite veggies — and makes them taste like comfort in a dish.
• Zucchini Carrot Muffins
  Leftover roasted veg? Turn ’em into these spiced, soft-inside muffins that double as breakfast or snack heaven.
  

Let’s Keep in Touch, Friend

Loved this recipe? Wanna swap more cozy meal ideas or just peek into my veggie-filled kitchen?

• Come pin with me on Pinterest – I’ve saved all my favorite sides, mains, and comfort food classics just for you:
  Veggie Sides & Comfort Food
• Join me on Facebook – I’m always sharing what’s fresh from the oven, plus little behind-the-scenes bites from the Ely kitchen:
  Follow ElyRecipes on Facebook

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