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Garlic Herb Roasted Veggies: Potatoes, Carrots, and Zucchini

A white bowl filled with vibrant Garlic Herb Roasted Veggies, including potatoes, carrots, and zucchini, seasoned with herbs.
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Make this easy sheet pan Garlic Herb Roasted Veggies recipe featuring potatoes, carrots, and zucchini. This simple side dish uses a flavorful garlic and herb seasoning blend for tender centers and crispy edges, perfect for weeknight meals.

Ingredients

Scale
  • 1 pound small potatoes, quartered
  • 1 cup carrots, cut into 1-inch pieces
  • 1 cup zucchini, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper for easier cleanup.
  2. In a large bowl, combine the quartered potatoes and carrots. Drizzle with 2 tablespoons of the olive oil, salt, and pepper. Toss to coat evenly.
  3. Spread the potatoes and carrots in a single layer on the prepared sheet pan. Roast for 15 minutes.
  4. While the potatoes and carrots roast, prepare the seasoning. In the same bowl, combine the minced garlic, thyme, rosemary, and the remaining 1 tablespoon of olive oil.
  5. Remove the sheet pan from the oven. Add the zucchini pieces to the pan and toss them gently with the partially roasted potatoes and carrots.
  6. Pour the garlic herb seasoning mixture over all the vegetables and toss everything directly on the pan until well coated. Spread the vegetables into a single layer again.
  7. Return the sheet pan to the oven. Roast for another 15 to 20 minutes, or until the potatoes are tender and the edges of the vegetables are golden brown and slightly crispy.
  8. Serve your Garlic Herb Roasted Veggies immediately as a flavorful vegetable medley side dish.

Notes

  • For extra crispy potatoes, cut them into uniform pieces and avoid overcrowding the sheet pan. Use two pans if necessary.
  • If you use fresh herbs instead of dried, increase the amount to 1 tablespoon each of fresh rosemary and fresh thyme.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

Find it online: https://cravybite.link/garlic-herb-roasted-veggies-recipe/