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Mixing Garlic Herb Roasted Vegetables in Bowl
ChefMaster Emily

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Roasted veggies with garlic, rosemary, and thyme—crispy on the outside, tender on the inside. A naturally gluten-free and vegetarian side dish perfect for any cozy dinner or springtime meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • baby potatoes halved or quartered
  • carrots sliced into thick sticks
  • zucchini cut into half-moons
Seasoning
  • olive oil
  • garlic freshly minced
  • fresh rosemary
  • fresh thyme
  • salt
  • black pepper

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut the baby potatoes, slice the carrots and zucchini. Toss all vegetables in a large bowl with olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Spread the vegetables on the baking sheet in a single layer.
  4. Roast for 35-40 minutes, stirring halfway through, until vegetables are golden and crisp on the edges.
  5. Serve warm, optionally garnished with fresh herbs.

Notes

Don’t overcrowd the pan for crispy results. Try flavor variations like red onion, sweet potatoes, or balsamic drizzle. Store leftovers in the fridge for up to 4 days. Best reheated in the oven for restored crispiness.