Garlic Herb Roasted Potatoes Carrots and Zucchini

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Golden, crisped edges. Earthy roasted aroma. Soft, tender centers infused with garlic and herbs. This Garlic Herb Roasted Potatoes, Carrots and Zucchini dish is everything you want in a hearty veggie side. It’s rustic, flavorful, and comforting while still being easy enough for a weeknight dinner.

Whether you’re making a cozy Sunday roast or just trying to jazz up a regular Tuesday night meal, this recipe adds vibrant color and rich herbaceous flavor to your table. It pairs effortlessly with nearly any main and is a great make-ahead option for meal prep.

Which Kind of Potatoes Work Best?

For this dish, baby potatoes or Yukon Golds are ideal because they hold their shape well during roasting and have a naturally buttery texture. Red potatoes also add a pop of color and roast beautifully. If using russets, peel them first as their skins can dry out in the oven.

Ingredients for the Garlic Herb Roasted Potatoes Carrots and Zucchini

• Potatoes: The heart of the dish. Choose small Yukon Gold or red potatoes for the best texture and flavor.
• Carrots: Sweet and sturdy, they roast to perfection and add gorgeous color.
• Zucchini: Lightens the dish and adds a soft bite. Added later to avoid overcooking.
• Olive Oil: Helps with even roasting and crisp edges.
• Garlic: Minced fresh garlic infuses the vegetables with warmth and depth.
• Dried Italian Herbs: A blend of oregano, basil, thyme, and rosemary complements the vegetables.
• Salt and Pepper: Essential to bring all the flavors together.
• Fresh Parsley or Thyme (optional): A sprinkle on top adds freshness and visual appeal.

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How To Make the Garlic Herb Roasted Potatoes Carrots and Zucchini

Step 1: Prep the Veggies

Wash and dry all the vegetables. Halve or quarter the potatoes depending on size. Peel and slice the carrots into thick rounds. Slice the zucchini last so it doesn’t soften while sitting.

Step 2: Season and Toss

In a large mixing bowl, combine the potatoes and carrots. Drizzle with olive oil, minced garlic, and Italian seasoning. Add salt and pepper to taste. Toss until well coated.

Step 3: Roast in Stages

Spread the seasoned potatoes and carrots onto a parchment-lined baking sheet. Roast in a preheated oven at 400°F (200°C) for 25 minutes. Remove the tray, add the zucchini, toss again, and return to roast for another 15 minutes or until all veggies are golden and fork-tender.

Step 4: Finish and Garnish

Once roasted, sprinkle chopped fresh parsley or thyme over the veggies before serving for a burst of color and flavor.

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How to Serve and Store These Roasted Veggies

Serve these garlic herb roasted vegetables warm right out of the oven as a side to chicken, steak, tofu, or a hearty grain bowl. They also make a fantastic meal prep option—just refrigerate in an airtight container and reheat in the oven or air fryer to bring back that roasted texture.

Leftovers will keep well in the fridge for up to 4 days. For best results, avoid microwaving as it softens the crisped edges.

What to Serve With Garlic Herb Roasted Potatoes Carrots and Zucchini?

Roasted Parmesan Green Beans

The crispiness and cheesy notes make a great companion to these herby vegetables.

Chicken Marsala Casserole

A creamy main dish like this balances the rustic roasted veggies perfectly.

Cheesesteak Tortellini in Rich Provolone Sauce

For a decadent twist, pair your veggies with a pasta that brings savory richness.

Cajun Shrimp with Garlic Butter Sauce

The bold spices from this shrimp dish contrast beautifully with the mild sweetness of the roasted carrots.

Creamy Garlic Chicken Breasts

Both dishes share a garlic-forward profile—a match made in heaven.

Nutella French Toast Casserole

If you’re planning a brunch spread, contrast the savory veggies with a sweet centerpiece.

Cheesy Spinach Stuffed Shells

Vegetarian? These stuffed shells round out the meal with creamy comfort.

A Hearty Bowl of Tuscan Bean Soup

Rustic soups like this bean soup complement roasted vegetables with warming depth.

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Want More Side Dish Ideas?

If these garlic herb roasted vegetables hit the spot, here are a few more flavor-packed recipes to explore:

• Roasted Parmesan Potatoes and Broccoli for a two-veg twist on the classic combo.
• Roasted Broccoli and Sweet Potatoes with a slightly sweet edge.
• Oven Fried Potatoes and Onions for golden, crispy texture and bold flavor.
• Creamy Broccoli Cheddar Soup to cozy up to on cold evenings.
• Buttery Stuffed Artichokes if you’re feeling a bit fancy.

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Let me know in the comments what main you paired these roasted vegetables with! Did you add a sprinkle of cheese or keep it classic?

I love hearing how you put your own spin on it. Share your tweaks or questions—let’s inspire each other in the kitchen.

Explore beautifully curated health-boosting meals on ChefAlchemy’s Recipes and discover your new go-to for vibrant, feel-good cooking!

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