Garlic Herb Roasted Potatoes, Carrots, and Zucchini
This roasted vegetable medley is packed with Mediterranean flavors, combining crispy golden potatoes, tender carrots, and juicy zucchini, all tossed in a fragrant blend of garlic, olive oil, and fresh herbs. It’s an easy, healthy side that pairs perfectly with grilled chicken, fish, or as a vegetarian main.
Time:
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Serves: 4–6
Ingredients:
2 cups baby potatoes, halved (or quartered if large)
2 medium carrots, peeled and cut into 1/2-inch slices
2 small zucchini, sliced into half-moons
4 cloves garlic, minced
3 tbsp extra virgin olive oil
1½ tsp dried oregano
1 tsp dried thyme
1 tsp rosemary (fresh or dried)
Salt and pepper, to taste
1 tbsp lemon juice (optional for brightness)
Fresh parsley or basil, chopped for garnish
Instructions:
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Prepare Vegetables:
In a large mixing bowl, add the potatoes and carrots (since they take longer to roast).
Drizzle with 2 tbsp olive oil, half the garlic, and half the herbs.
Season with salt and pepper. Toss to coat.
Roast in Stages:
Spread potatoes and carrots on the baking sheet in a single layer.
Roast for 20 minutes.
Add Zucchini:
While the potatoes/carrots roast, toss zucchini with remaining 1 tbsp olive oil, garlic, and herbs.
After 20 minutes, remove the tray and scatter the zucchini over the roasted vegetables. Toss gently.
Continue Roasting:
Return to oven and roast another 15–20 minutes, or until potatoes are golden and crispy, carrots are tender, and zucchini is lightly browned but not mushy.
Finish:
Drizzle with lemon juice if using.
Garnish with chopped fresh parsley or basil before serving.
Notes & Tips:
Cut evenly: Ensure all veggies are cut to similar sizes for even roasting.
Don’t overcrowd: Use 2 trays if needed. Crowding causes steaming instead of roasting.
Herbs: Fresh rosemary/thyme work beautifully, but dried are great too.
Add-ins: You can toss in red onion wedges or bell peppers with the zucchini for variation.
Frequently Asked Questions
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes! Sweet potatoes are delicious here — just cut them similarly to regular potatoes.
Q: Can I make this ahead?
A: Roast ahead and reheat in the oven at 375°F for 10–12 minutes to re-crisp.
Q: What protein goes well with this?
A: Grilled lemon chicken, baked salmon, or a fried egg for a vegetarian option.
Nutritional Information
Calories: 180
Fat: 9g
Carbs: 23g
Protein: 3g
Fiber: 4g
Sugar: 4g
Sodium: 150mg