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Easy Garlic Herb Roasted Veggies (Potatoes, Carrots, Zucchini)

A close-up of perfectly roasted potatoes, carrots, and zucchini coated in a vibrant Garlic Herb Roasted Veggies seasoning.
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Make this simple sheet pan recipe for flavorful, tender, and crispy roasted vegetables. It requires minimal prep and cleanup, making it a perfect quick weeknight side dish.

Ingredients

Scale
  • 1 pound small potatoes, quartered
  • 2 large 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 thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 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. In a large bowl, combine the potatoes and carrots. Drizzle with 1 tablespoon of olive oil and toss to coat. Spread them in a single layer on the prepared baking sheet.
  3. Roast the potatoes and carrots for 15 minutes. This head start helps them cook evenly with the zucchini.
  4. While the first batch roasts, add the zucchini to the bowl. Add the remaining 2 tablespoons of olive oil, minced garlic, thyme, rosemary, salt, and pepper. Toss everything together until the zucchini is well coated.
  5. Remove the baking sheet from the oven. Add the seasoned zucchini to the pan, spreading all vegetables into a single layer. Do not overcrowd the pan; use two sheets if necessary for crispier edges.
  6. Return the sheet pan to the oven and roast for another 12 to 15 minutes, or until the potatoes are tender and the edges of all vegetables are golden brown and slightly crispy.
  7. Serve immediately as a flavorful vegetable side.

Notes

  • For the best crispy texture, ensure your vegetables are in a single layer on the baking sheet.
  • If using fresh herbs, use 1 tablespoon of chopped fresh thyme and 1 tablespoon of chopped fresh rosemary instead of dried.
  • This recipe works well with other firm vegetables like broccoli florets or Brussels sprouts; add them with the zucchini.

Nutrition

Find it online: https://rosatasty.com/garlic-herb-roasted-veggies/