Short Description

A flavorful, no-fuss sheet-pan vegetable medley featuring golden baby potatoes, sweet carrots, and tender zucchini, all roasted with garlic, rosemary, and thyme. The perfect side for any hearty meal.

Why You’ll Love This Recipe

This simple roasted vegetable dish is wholesome, colorful, and bursting with flavor. Fresh herbs and garlic create a rich aroma and savory finish, while roasting brings out the natural sweetness and crisp edges of each veggie. It’s gluten-free, vegan, budget-friendly, and ideal for meal prep or a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¼ lb baby potatoes, halved
1 lb carrots, scrubbed clean and cut into 2-inch pieces
3 tablespoons olive oil, divided
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper, to taste
12 oz zucchini, trimmed and cut into 1-inch pieces
4 cloves garlic, minced

Directions

Preheat the Oven
Set your oven to 400ºF (200ºC) and position a rack in the center.
Season Potatoes and Carrots
In a large bowl, combine halved baby potatoes and carrot pieces with 2½ tablespoons olive oil, thyme, rosemary, salt, and pepper. Toss well to coat.
Initial Roasting
Spread the potatoes and carrots on a rimmed baking sheet in an even layer. Roast in the preheated oven for 20 minutes.
Add Zucchini
While the potatoes and carrots roast, toss the zucchini pieces with the remaining ½ tablespoon olive oil and a pinch of salt.
Combine and Add Garlic
After the initial 20 minutes, remove the baking sheet from the oven. Add the zucchini and minced garlic to the pan. Toss everything together and spread back into a single layer.
Final Roasting
Return the pan to the oven and roast for another 20 minutes, or until all the vegetables are tender and slightly browned on the edges.
Serve
Serve warm as a hearty side dish. Enjoy!

Servings And Timing

Serves: 5
Prep Time: 10 minutes
Cook Time: 40 minutes (20 minutes + 20 minutes)
Total Time: ~50 minutes

Variations

Add Extra Veggies: Try adding bell peppers, red onions, or sweet potatoes for a colorful twist.
Spicy Kick: Sprinkle red pepper flakes or smoked paprika with the herbs for added heat.
Cheesy Option: Top with grated Parmesan or crumbled feta just before serving.
Herb Alternatives: Use dried herbs (½ the amount) if fresh aren’t available, or try parsley and oregano.
Lemon Zest Finish: Grate lemon zest over the finished dish for a citrusy lift.

Storage/Reheating

Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 350ºF until warmed through, or in a skillet for a crispy edge.
Freezing Not Recommended: Texture may become mushy after thawing.

FAQs

1. Can I use other types of potatoes?

Yes—Yukon gold, red potatoes, or fingerlings all work well. Just cut to similar size.

2. Should I peel the carrots or potatoes?

Not necessary. Just scrub them clean. Peels add texture and nutrients.

3. How do I prevent soggy zucchini?

Add zucchini later in the roasting process, as instructed. This prevents overcooking and mushiness.

4. Can I make this ahead of time?

Yes—prep and season everything ahead, then roast just before serving.

5. Do I have to use both rosemary and thyme?

No—use whichever herb you have. Even dried Italian seasoning can work in a pinch.

6. How do I know when it’s done?

Veggies should be fork-tender and lightly browned on the edges.

7. Can I double the recipe?

Yes—use two baking sheets to avoid overcrowding, which helps veggies crisp rather than steam.

8. Is this recipe vegan?

Yes—this dish is naturally vegan and gluten-free.

9. Can I cook everything at once?

Zucchini cooks faster than potatoes and carrots, so it’s best to add it later for ideal texture.

10. What should I serve this with?

Pairs well with roasted meats, grilled chicken, fish, or as a hearty plant-based side for grain bowls.

Conclusion

Garlic Herb Roasted Potatoes, Carrots and Zucchini is a dependable and delicious side dish that fits any occasion. With minimal effort and a handful of ingredients, you’ll create a roasted veggie medley that’s crisp on the outside, tender on the inside, and packed with fresh, savory flavor.