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Garlic Herb Roasted Potatoes, Carrots & Zucchini is more than just a side dish; it’s a celebration of flavor and nutrition that can elevate any meal. This colorful medley of vegetables brings together the earthy richness of baby potatoes, the sweet crunch of carrots, and the tender freshness of zucchini, all enhanced by aromatic garlic and a blend of herbs. This dish is perfect for busy weeknights when you need something simple yet satisfying, or as a crowd-pleasing accompaniment at gatherings and festive dinners.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Elevate your side dish game with these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This simple recipe combines tender baby potatoes, vibrant carrots, and fresh zucchini tossed in a flavorful blend of garlic, thyme, rosemary, and paprika. Roasted to perfection, these veggies make for a delicious complement to any meal. Plus, they’re easy to prepare with just 15 minutes of prep. Don’t forget to garnish with parsley for that fresh touch! Perfect for meal prep or a cozy family dinner.
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Ingredients
  

2 cups baby potatoes, halved

2 cups carrots, sliced into sticks

2 cups zucchini, sliced into half-moons

4 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and zucchini.

      In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper.

        Pour the herb mixture over the vegetables and toss well to coat everything evenly.

          Spread the coated vegetables in a single layer on a large baking sheet, ensuring they have enough space to roast properly.

            Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.

              Once done, remove from the oven and let cool slightly.

                Garnish with fresh chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4