Garlic Herb Roasted Potatoes, Carrots & Zucchini (Crispy + Irresistible!)
Crispy, golden roasted potatoes, sweet carrots, and tender zucchini all tossed with garlic and herbs. This easy side dish is gluten-free, vegan, and guaranteed to vanish fast.
Ingredients
- 1¼ lb baby potatoes halved
- 1 lb carrots cut into 2-inch chunks
- 12 oz zucchini cut into 1-inch pieces
- 4 garlic cloves minced
- 3 tbsp olive oil divided
- 1 tbsp fresh thyme minced
- 1 tbsp fresh rosemary minced
- Salt and freshly ground pepper to taste
Instructions
- 1. Preheat oven to 400ºF (200ºC), middle rack.
- 2. Toss potatoes and carrots with 2½ tbsp olive oil, thyme, rosemary, salt, and pepper.
- 3. Spread on a sheet pan and roast 20 minutes.
- 4. Toss zucchini with ½ tbsp olive oil and a pinch of salt.
- 5. Add zucchini and garlic to the pan, toss everything, spread evenly.
- 6. Roast another 20 minutes until golden and tender.
- 7. Serve warm and enjoy.
Notes
Don’t peel the veggies — the skin crisps up beautifully.
Add a sprinkle of parmesan or lemon zest for extra flair.
Use parchment for easier cleanup.
Store leftovers up to 3 days in the fridge.