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Garlic Herb Roasted Veggies: Potatoes, Carrots, and Zucchini Sheet Pan Side Dish

A white bowl filled with perfectly roasted Garlic Herb Roasted Veggies, including golden potatoes, bright carrots, and zucchini slices.
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You deserve great tasting side dishes that take minimal effort. Learn the simplest approach for making delicious Garlic Herb Roasted Veggies and potatoes that everyone at your table will enjoy. This recipe helps you get beautiful texture on your vegetables using fresh herbs for amazing flavor.

Ingredients

Scale
  • 1 pound small potatoes, quartered
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 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 cut carrots. Drizzle with 2 tablespoons of the olive oil, half of the salt, and half of the pepper. Toss to coat evenly.
  3. Spread the potatoes and carrots in a single layer on the prepared sheet pan. Place the pan in the preheated oven and roast for 15 minutes.
  4. While the potatoes and carrots roast, place the zucchini in the same bowl. Add the remaining 1 tablespoon of olive oil, minced garlic, rosemary, thyme, remaining salt, and pepper. Toss the zucchini to coat.
  5. After the initial 15 minutes, carefully remove the sheet pan from the oven. Push the potatoes and carrots to one side. Add the seasoned zucchini to the empty space on the sheet pan, spreading it into a single layer.
  6. Return the sheet pan to the oven and roast for an additional 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the edges of all vegetables are golden brown and slightly crispy.
  7. Remove from the oven and serve your flavorful roasted vegetable medley immediately as a perfect side dish for chicken or any main course.

Notes

  • For extra crispy potatoes, you can parboil them for 5 minutes before tossing them with oil and seasoning.
  • 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 4 days.

Nutrition

Find it online: https://cookincorner.com/garlicherbroastedveggies-potatoescarrotszucchini/