Garlic Herb Roasted Potatoes, Carrots, and Zucchini
A cozy, colorful side dish featuring roasted baby potatoes, carrots, and zucchini with garlic and herbs, perfect for any meal.
Ingredients
Vegetables
- 2 cups baby potatoes, halved
- 2 medium carrots, sliced into ½-inch rounds
- 1 medium zucchini, sliced into ½-inch half-moons
Seasoning
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Slice the carrots and zucchini evenly and halve the baby potatoes so they cook at the same rate.
- In a large bowl, whisk together olive oil, minced garlic, rosemary, thyme, parsley, paprika, salt, and pepper. Toss the vegetables until every piece is coated evenly.
Cooking
- Arrange the vegetables in a single layer on the baking sheet—this helps them roast instead of steam.
- Roast for 25–30 minutes, flipping once halfway through, until the potatoes are tender and golden brown and the zucchini edges are slightly caramelized.
Serving
- Transfer to a serving dish, garnish with fresh parsley if desired, and serve hot.
Notes
Crispier potatoes: Soak potato halves in cold water for 15 minutes, then pat dry before roasting. Flavor boost: Add a squeeze of lemon juice or sprinkle of Parmesan before serving. Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture. Meal prep tip: Chop the vegetables the night before and refrigerate—just toss and bake when ready.