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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A close-up of perfectly roasted carrots, potatoes, and zucchini seasoned with herbs, showcasing the amazing Garlic Herb Roasted Veggies.

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Make this simple sheet pan recipe for flavorful, tender vegetables with crispy edges using potatoes, carrots, and zucchini seasoned with garlic, thyme, and rosemary.

Ingredients

Scale
  • 1 lb small potatoes, quartered
  • 3 medium carrots, chopped into 1-inch pieces
  • 2 medium zucchini, chopped into 1-inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Place the quartered potatoes and chopped carrots in a large bowl. Drizzle with 2 tablespoons of olive oil and toss to coat.
  3. Spread the potatoes and carrots in a single layer on the prepared baking sheet.
  4. Roast for 15 minutes. This gives the denser vegetables a head start.
  5. While the potatoes and carrots roast, place the chopped zucchini in the same bowl. Add the remaining 1 tablespoon of olive oil, minced garlic, thyme, rosemary, salt, and pepper. Toss well to coat the zucchini.
  6. Remove the baking sheet from the oven. Add the seasoned zucchini to the sheet, spreading all vegetables into a single layer, ensuring they are not overcrowded.
  7. Return the sheet pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are tender and the edges of all vegetables are lightly browned and crispy.
  8. Serve immediately as a side dish.

Notes

  • Cut the potatoes and carrots into uniform sizes to promote even cooking.
  • For extra crispiness, ensure the vegetables are in a single layer on the pan; do not let them overlap too much.
  • If you prefer fresh herbs, use 1 teaspoon of fresh chopped thyme and 1 teaspoon of fresh chopped rosemary, adding them with the zucchini.

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