These garlic herb roasted potatoes, carrots, and zucchini are the perfect addition to any meal, providing a colorful, flavorful, and healthy side. The combination of tender, roasted vegetables with fragrant garlic and aromatic rosemary brings a depth of flavor that pairs wonderfully with almost any entrée. Roasted to golden perfection, this dish is quick, easy, and packed with nutrients!

Why You’ll Love This Recipe

Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a simple yet satisfying side dish that takes little prep time but delivers big on flavor. The vegetables are roasted until tender and slightly caramelized, while the garlic and rosemary infuse them with savory goodness. This recipe is flexible, allowing you to adjust the vegetables or seasonings based on your preferences. It’s the perfect side for any meal, whether it’s a casual weeknight dinner or a holiday feast!

Ingredients

4 cups potatoes, diced
2 cups carrots, sliced
2 cups zucchini, sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp dried rosemary
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the diced potatoes, sliced carrots, and zucchini.
Drizzle with olive oil and toss to coat evenly.
Add the minced garlic, dried rosemary, salt, and pepper. Toss everything together until well combined.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 30-35 minutes, or until the vegetables are golden and tender, stirring halfway through to ensure even roasting.
Serve warm and enjoy!

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Variations

Add More Vegetables: You can easily add other vegetables like bell peppers, onions, or sweet potatoes to the mix for extra color and flavor.
Spicy Kick: For a spicy twist, sprinkle some red pepper flakes over the vegetables before roasting.
Lemon Zest: Add a little zest of lemon before serving to brighten the flavors and add a refreshing touch.
Cheese: Top the roasted veggies with freshly grated Parmesan cheese or crumbled feta cheese for an extra savory element.

Storage/Reheating

Storage: Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the vegetables on a baking sheet and warm them in the oven at 350°F (175°C) for 10-15 minutes, or reheat in the microwave.

FAQs

1. Can I use other herbs instead of rosemary?

Yes, you can substitute rosemary with thyme, oregano, or even basil depending on your flavor preferences. Each herb will bring its own unique twist to the dish.

2. Can I use frozen vegetables for this recipe?

Fresh vegetables work best for roasting, as frozen vegetables tend to release more water and become mushy. However, if you only have frozen vegetables, make sure to thaw and drain them before using.

3. Can I make this recipe ahead of time?

You can prep the vegetables ahead of time by chopping and seasoning them, then storing them in the fridge until you’re ready to roast. You can also roast them in advance and store the leftovers for later use.

4. Can I use other types of potatoes?

Yes, you can use different types of potatoes, such as sweet potatoes or red potatoes. Each type will give a slightly different flavor and texture, but they’ll all work well in this recipe.

5. How do I know when the vegetables are done?

The vegetables are done when they are golden brown and tender when pierced with a fork. Stir halfway through the roasting time to ensure even cooking.

6. Can I make this dish with just one vegetable?

Yes! If you prefer to focus on one vegetable, you can make this dish with just potatoes, carrots, or zucchini. Just adjust the roasting time depending on the vegetable you choose (potatoes may take a little longer to cook).

7. Can I make this dish without olive oil?

Olive oil adds richness and helps the vegetables roast evenly, but if you prefer a lighter version, you can use vegetable broth or a non-stick cooking spray as a substitute.

8. How can I make the roasted vegetables crispier?

For extra crispiness, spread the vegetables in a single layer and make sure they are not overcrowded on the baking sheet. You can also turn the broiler on for the last 2-3 minutes of roasting to achieve a crispy finish.

9. Can I use fresh garlic instead of minced garlic?

Yes, fresh garlic works great! You can use about 1-2 cloves of fresh garlic, finely chopped or minced, in place of the pre-minced garlic.

10. Can I add a drizzle of balsamic glaze after roasting?

Yes, a drizzle of balsamic glaze after roasting adds a wonderful sweetness and tang to the roasted vegetables, complementing the earthy flavors beautifully.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the perfect side dish to accompany any meal. With minimal prep and simple ingredients, this dish delivers bold flavors and a satisfying texture. Whether you’re making it for a weeknight dinner or a special occasion, these roasted vegetables will quickly become a favorite. The garlic and rosemary infuse every bite with savory goodness, while the vegetables roast to golden perfection. Enjoy this healthy, comforting dish with your favorite entrée!

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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Print Recipe

Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the perfect side dish for any meal, offering a colorful mix of roasted vegetables infused with savory garlic and aromatic rosemary. This simple yet flavorful recipe is quick to prepare, healthy, and full of comforting flavors. Whether you’re serving it for a weeknight dinner or a holiday feast, this roasted vegetable medley is sure to be a hit!

Total Time: 45 minutes
Yield: 4 servings

Ingredients

4 cups potatoes, diced

2 cups carrots, sliced

2 cups zucchini, sliced

3 tbsp olive oil

3 cloves garlic, minced

1 tbsp dried rosemary

Salt and pepper to taste

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the diced potatoes, sliced carrots, and zucchini.
Drizzle with olive oil and toss to coat evenly.
Add minced garlic, dried rosemary, salt, and pepper. Toss everything together until well combined.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 30-35 minutes, or until the vegetables are golden and tender, stirring halfway through to ensure even roasting.
Serve warm and enjoy!

Notes

Add More Vegetables: Feel free to add bell peppers, onions, or sweet potatoes for extra color and flavor.
Spicy Kick: Sprinkle red pepper flakes over the vegetables before roasting for a little heat.
Lemon Zest: Add lemon zest before serving to brighten the flavors.
Cheese Topping: Top the roasted veggies with Parmesan cheese or crumbled feta for an added savory finish.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian