Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

This delicious and easy-to-make side dish features a medley of roasted potatoes, carrots, and zucchini, all seasoned with fragrant garlic and herbs. Perfect for any meal, it’s a healthy and colorful addition to your table.


  • 4 medium potatoes, diced
  • 3 large carrots, sliced
  • 2 medium zucchinis, sliced
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)


  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Prepare Vegetables: Wash and dice the potatoes into bite-sized pieces. Peel and slice the carrots. Slice the zucchinis into rounds or half-moons.
  3. Mix Seasonings: In a large bowl, combine the olive oil, minced garlic, dried rosemary, thyme, oregano, salt, and pepper. Mix well.
  4. Toss Vegetables: Add the diced potatoes and sliced carrots to the bowl. Toss until the vegetables are evenly coated with the oil and herb mixture.
  5. Roast Potatoes and Carrots: Spread the potatoes and carrots in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes.
  6. Add Zucchini: After 20 minutes, remove the baking sheet from the oven and add the sliced zucchini. Toss gently to combine with the other vegetables.
  7. Continue Roasting: Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until all the vegetables are tender and golden brown.
  8. Serve: Remove from the oven and transfer to a serving dish. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is a versatile side that pairs well with a variety of main courses. Enjoy the savory flavors and the satisfying crunch of the roasted vegetables!

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