recipes

Garlic Herb Roasted Potatoes Carrots and Zucchini

These roasted vegetables make a great savory side dish that pairs well with just about anything. Try our roasted potatoes, carrots, and zucchini recipe today!.

Garlic Herb Roasted Potatoes Carrots and Zucchini – These roasted vegetables make a great savory side dish that comes together in no time and pairs well with just about anything! This simple veggie blend of potatoes, carrots, and zucchini is seasoned with delicious garlic and fresh herb mix then roasted to maximum deliciousness. The roasted potatoes carrots and zucchini recipe is gluten-free, dairy-free, vegan, and whole30 compatible. Enjoy!

Ingredients list for the Garlic Herb Roasted Potatoes Carrots and Zucchini

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

Directions

1. To make the Garlic Herb Roasted Potatoes Carrots and Zucchini: Preheat your oven to 400ºF (200ºC) and set a rack to the middle. In a large bowl, toss together potatoes carrots with 2 1/2 tablespoons olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed baking sheet—Roast in the preheated oven for 20 minutes.

2. Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt. Add to the baking sheet with other potatoes and carrots. Add minced garlic and toss everything, and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve the Garlic Herb Roasted Potatoes Carrots and Zucchini warm – enjoy! ❤️

Tips for the Garlic Herb Roasted Potatoes Carrots and Zucchini recipe

These Garlic Herb Roasted Potatoes Carrots and Zucchini are one of the most versatile side dishes on Eatwell101! This roasted potato and vegetable recipe is so simple, yet so tasty. Plus, it’s packed with nutrition, so you really can’t go wrong with it! Here are a few tips to make your roasted veggies even better!

Cut each separate vegetable about the same size as each other so they all roast evenly.
Feel free to experiment with different herbs: sage, in particular, would go really well here, too!
Use tri-colored carrots if you can find some, they will add a splash of color to the roasted vegetables.
Add other root vegetables like parsnips, sweet potatoes, butternut squash, or beets to the mix.

Should we peel the vegetables before roasting?

As long as you wash carrots, potatoes, and zucchini well, you do not need to peel them before roasting. In fact, unpeeled vegetables are delicious because the outer layer browns when baked and gives a deeper flavor.

What kind of herbs are best to roast potatoes and others veggies?

We used thyme and rosemary in this roasted zucchini, carrot, and potatoes recipe because we love the flavor combination, but oregano, tarragon, or fresh basil would also be delicious.

How to serve roasted potatoes, carrots, and zucchini?

This recipe pairs supremely with any weeknight meal. You can serve the roasted veggies with chicken, turkey, fish, or steak! That said, our garlic herb roasted potatoes carrots and zucchini recipe is a solid holiday side, and will make a remarked appearance on your table for Thanksgiving, Christmas, or any other special occasion!

How to reheat the roasted vegetables for meal prep?

You can just pop the Garlic Herb Roasted Potatoes Carrots and Zucchini in the microwave and you’re done!

How and how long to keep the roasted potato and veggies leftovers?

Just pop the roasted potatoes and zucchini in an airtight container and store them in your refrigerator for up to 3 days. Reheat in the oven, covered so the vegetables don’t dry up.