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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Bliss

A delightful side dish that transforms humble vegetables into a deliciously earthy medley of Garlic Herb Roasted Potatoes, Carrots, and Zucchini.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 pound baby potatoes Yukon Gold or fingerling potatoes work great as alternatives.
  • 2 medium carrots You can substitute with parsnips for a similar texture.
  • 1 medium zucchini Opt for yellow squash for a fun twist.
For the Seasoning
  • 3 tablespoons olive oil Avocado oil can be used for a higher smoke point.
  • 4 cloves garlic Fresh garlic is ideal, but garlic powder can save time.
  • 1 teaspoon dried oregano Italian seasoning can be a quick swap.
  • 1 teaspoon dried thyme Fresh thyme is a great alternative, just double the quantity.
  • salt Adjust to taste, or switch to sea salt for gentler seasoning.
  • black pepper Freshly ground pepper is the best choice for this dish.
  • fresh parsley Cilantro can be a zesty replacement.

Equipment

  • Baking sheet
  • Mixing Bowl
  • knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) to ensure a hot baking environment.
  2. Wash 1 pound of baby potatoes, 2 medium carrots, and 1 medium zucchini. Chop the potatoes in half (or quarters if larger), slice the carrots, and cut the zucchini into half-moons.
  3. In a large mixing bowl, combine 3 tablespoons of olive oil, 4 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme with salt and black pepper to taste.
  4. Add the chopped baby potatoes, carrots, and zucchini to the bowl with the seasoning mix and toss to coat evenly.
  5. Line a large baking sheet with parchment paper or lightly grease it with olive oil. Spread the vegetables in a single layer on the sheet.
  6. Roast in the oven for 30–35 minutes, stirring halfway through.
  7. After roasting, check the vegetables to ensure they are fork-tender and beautifully browned.
  8. Transfer the vegetables to a serving dish and sprinkle fresh parsley on top before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gMonounsaturated Fat: 9gSodium: 150mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Uniform cutting and avoiding overcrowding are key for perfect roasting. Store leftovers for up to 4 days in an airtight container.

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