This recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini is the ultimate side dish: simple, incredibly flavorful, and requires just one sheet pan for easy cleanup. Roasting these three vegetables together achieves a perfect balance—the hearty root vegetables become tender and caramelized, while the zucchini softens and absorbs the savory garlic and herb coating.
It’s a versatile side that pairs well with virtually any main course, from roast chicken to grilled steak.
📝 Ingredients List
The key is a generous coating of healthy fat and aromatic herbs.
- Potatoes: 1 pound (about 3 medium) Yukon Gold or baby red potatoes, cut into 1-inch pieces.
- Carrots: 3 large, peeled and cut into 1-inch pieces (match the size of the potatoes).
- Zucchini: 2 medium, trimmed and cut into 1-inch pieces.
- Olive Oil: $1/4$ cup (ensure good coverage for crispy results).
- Garlic: 4-5 cloves, minced.
- Dried Herbs: 1 tablespoon dried Italian seasoning or a mix of dried rosemary and thyme.
- Salt: 1 teaspoon (or to taste).
- Black Pepper: $1/2$ teaspoon, freshly ground.
- Fresh Parsley: 1 tablespoon, chopped (for garnish).
🕒 Timing: Roast for Tenderness
Root vegetables require a longer roasting time than soft vegetables like zucchini. This recipe uses a staggered approach to ensure everything finishes cooking at the same time.
| Phase | Time Estimate | Notes |
| Prep & Toss | 10 minutes | Chopping and seasoning. |
| Initial Roast (Potatoes & Carrots) | 20 minutes | Cooking the denser root vegetables first. |
| Second Roast (Zucchini Added) | 15–20 minutes | Until all vegetables are tender and caramelized. |
| Total Active Time | 45–50 minutes | Mostly hands-off cooking time. |
🛠️ Step-by-Step Instructions
1. Prep and Preheat
Preheat your oven to $400^\circ F$ ($200^\circ C$). Line a large, sturdy baking sheet with parchment paper for easy cleanup.
2. Season the Root Vegetables
In a large bowl, combine the potatoes and carrots. Add half of the olive oil (2 tablespoons), half of the minced garlic, half of the dried herbs, $1/2$ teaspoon of salt, and $1/4$ teaspoon of pepper. Toss thoroughly until the vegetables are evenly coated.
3. Initial Roast
Spread the seasoned potatoes and carrots in a single layer on the prepared baking sheet. Ensure they are not overlapping, which helps them roast instead of steam.
- Roast for 20 minutes.
4. Season the Zucchini
While the roots are roasting, place the zucchini pieces in the same large bowl (no need to clean it). Add the remaining 2 tablespoons of olive oil, the rest of the minced garlic, dried herbs, salt, and pepper. Toss well.
5. Second Roast
After the initial 20 minutes, pull the baking sheet out of the oven. Add the seasoned zucchini to the baking sheet. Use a spatula to gently toss all the vegetables together to ensure even cooking and seasoning distribution.
- Return the pan to the oven and roast for an additional 15–20 minutes, or until the potatoes and carrots are tender when pierced with a fork and the edges of all the vegetables are lightly browned and caramelized.
6. Garnish and Serve
Remove the vegetables from the oven. Garnish with fresh chopped parsley and serve immediately.
💡 Expert Tips
- Same Size Cuts: Cutting all the vegetables (especially the potatoes and carrots) into similar 1-inch pieces ensures they finish cooking at the same time.
- Parchment Paper: Use parchment paper! It prevents sticking and aids in caramelization without burning, making the cleanup nearly instantaneous.
- Use Fresh Herbs: While dried herbs work well initially, tossing a tablespoon of freshly chopped rosemary and thyme onto the vegetables right before the second roast adds an incredible boost of aromatic flavor.
❓ FAQs
Q: My potatoes and carrots are still hard, but the zucchini is mushy. What happened?
A: This usually means the staggering time wasn’t enough, or your vegetable pieces were too large. Ensure you use the full 20-minute initial roast for the dense vegetables, and make sure your pieces are cut to 1-inch maximum. If necessary, roast the potatoes and carrots for 25 minutes before adding the zucchini.
Q: Can I use different vegetables?
A: Yes! Substitute the zucchini with broccoli florets or bell peppers. Add these to the pan for the last 15 minutes of roasting, just like the zucchini. Denser vegetables like sweet potatoes or parsnips should be roasted initially with the potatoes and carrots.
Q: How should I store leftovers?
A: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat them briefly in a hot oven or a toaster oven for 5-10 minutes to help restore some of their crisp texture.
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