Healthy Garlic Herb Roasted Potatoes Carrots and Zucchini

If you ask me, roasted vegetables are the best way to get everyone eating their veggies.

This easy side dish brings together three favorite vegetables – tender potatoes, sweet carrots, and fresh zucchini – all coated with garlic and herbs. The vegetables come out of the oven with golden edges and plenty of flavor.

They’re seasoned simply with olive oil, fresh garlic, and a mix of dried herbs that most of us already have in our cupboards. Each vegetable adds its own natural sweetness as they roast together on one pan.

It’s a no-fuss recipe that works for both weeknight dinners and special occasions, perfect for any time you need a reliable vegetable side dish.

What Kind of Potatoes Should I Use?

Baby red potatoes are perfect for roasting, but don’t worry if you can’t find them – you’ve got options! Regular red potatoes work just as well, and you can even swap in Yukon Gold potatoes if that’s what you have on hand. These waxy potato varieties hold their shape well during roasting and develop a nice, crispy exterior while staying creamy inside. Just make sure to cut your potatoes into roughly equal-sized pieces (about 1-1.5 inches) so they cook evenly. If you’re using larger potatoes, simply cut them into quarters or eighths to match the size of baby potatoes – this ensures everything cooks at the same rate and you get that perfect roasted texture.

Options for Substitutions

This roasted veggie dish is pretty flexible and you can make several easy swaps:

• Baby red potatoes: You can swap these with Yukon gold potatoes, fingerling potatoes, or regular red potatoes cut into similar-sized pieces. Just keep the pieces about 1-inch in size for even cooking.
• Carrots: Regular orange carrots work great, but you can also use rainbow carrots or parsnips for a different flavor profile.
• Zucchini: Yellow summer squash works perfectly in place of zucchini. You could also try using bell peppers or brussels sprouts, but add them in the last 15-20 minutes of roasting to prevent overcooking.
• Olive oil: Any neutral cooking oil like avocado oil or grapeseed oil will work well here. Just avoid butter as it can burn at high roasting temperatures.
• Dried herbs: Feel free to swap the oregano and thyme with Italian seasoning, herbs de Provence, or your favorite dried herb blend. If using fresh herbs, triple the amount called for dried herbs.
• Parsley: Fresh cilantro, basil, or chives make good alternatives for the garnish, or you can skip it altogether.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting mixed vegetables is adding them all at once, since potatoes and carrots need much longer to cook than zucchini – add the zucchini during the last 10-12 minutes to prevent it from turning mushy while waiting for the root vegetables to cook through. Another common error is overcrowding the pan, which leads to steaming instead of roasting – use two baking sheets if needed to give your vegetables plenty of space to develop those tasty browned edges. To get the crispiest results, make sure to pat your vegetables completely dry before tossing them with oil and seasonings, as excess moisture will create steam and prevent proper browning. For perfectly seasoned veggies, toss them with herbs and spices while they’re still hot from the oven, allowing the residual heat to release more flavor from the dried herbs.

What to Serve With Roasted Vegetables?

These roasted veggies make an excellent side dish, but they can easily become part of a complete meal with the right main course. A simple grilled chicken breast or baked salmon fillet works perfectly alongside these herbs and garlic-flavored vegetables. For a meatless option, try serving them over quinoa or brown rice with a drizzle of tahini sauce – it’s one of my favorite ways to turn this side into a filling vegetarian dinner. If you’re doing a Sunday roast, these vegetables pair wonderfully with a juicy roasted chicken or tender pot roast, soaking up all those delicious meat juices.

Storage Instructions

Keep Fresh: These roasted veggies are great for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. The zucchini might release a bit of water over time, but that’s totally normal – just drain any excess liquid before reheating.

Make Ahead: Want to prep ahead? You can cut all the vegetables and store them separately in the fridge up to 24 hours before cooking. Keep the potatoes submerged in cold water to prevent browning, and pat them dry before roasting. This makes dinner prep super quick when you’re ready to cook!

Warm Up: To get these veggies back to their tasty best, spread them on a baking sheet and pop them in the oven at 350°F for about 5-7 minutes. You can also give them a quick zap in the microwave, though they won’t be quite as crispy. A sprinkle of fresh parsley after reheating makes them look and taste fresh again!

Preparation Time	10-15 minutes
Cooking Time	35-40 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 8-12 g
• Fat: 30-35 g
• Carbohydrates: 85-95 g

Ingredients

• 1 lb baby red potatoes, quartered
• 4 large carrots, chopped into 2 inch sections
• 3 tbsp olive oil, divided
• 1/2 tsp seasoned salt
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Fresh ground black pepper, to preference
• 2 zucchini, sliced into 1 inch half moons
• Salt, as desired (for zucchini)
• Chopped fresh parsley, for finishing

Step 1: Preheat the Oven and Prepare Baking Sheet

Start by preheating your oven to 400°F (200°C).

While the oven is heating up, line a large baking sheet with parchment paper and set it aside for later use.

Step 2: Prepare and Season the Potatoes and Carrots

• 1 lb baby red potatoes, quartered
• 4 large carrots, chopped into 2 inch sections
• 2 1/2 tablespoons olive oil
• 1/2 tsp seasoned salt
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• fresh ground black pepper, to preference

In a large bowl, combine the quartered baby red potatoes and chopped carrots.

Drizzle with 2-½ tablespoons of olive oil, then sprinkle in the seasoned salt, garlic powder, dried oregano, dried thyme, and your preferred amount of fresh ground black pepper.

Toss all the ingredients until the vegetables are evenly coated with the oil and seasoning.

Step 3: Roast the Potatoes and Carrots

• seasoned potatoes and carrots from Step 2

Transfer the seasoned potatoes and carrots to the prepared baking sheet and spread them out in an even layer.

Roast in the preheated oven for 20 minutes, stirring the vegetables halfway through cooking to promote even browning.

Step 4: Prepare and Season the Zucchini

• 2 zucchini, sliced into 1 inch half moons
• 1/2 tablespoon olive oil (remaining from ‘3 tbsp olive oil, divided’)
• salt, as desired (for zucchini)

While the potatoes and carrots are roasting, place the sliced zucchini in a mixing bowl.

Drizzle with the remaining 1/2 tablespoon of olive oil and sprinkle with a little salt to taste.

Mix well to ensure the zucchini slices are lightly coated and seasoned.

I like to use fresh, good-quality olive oil here—it really brings out the flavor of the zucchini.

Step 5: Roast All the Vegetables Together

• roasted potatoes and carrots from Step 3
• seasoned zucchini from Step 4

After the initial 20 minutes of roasting potatoes and carrots, add the seasoned zucchini to the baking sheet.

Give the vegetables a quick stir, then return the sheet to the oven.

Continue roasting for another 15–20 minutes, stirring once halfway through, until all the vegetables are tender and golden at the edges.

Step 6: Finish and Serve

• chopped fresh parsley, for finishing

Remove the baking sheet from the oven and taste a few vegetables, adjusting the salt if necessary.

Transfer to a serving platter and garnish with chopped fresh parsley.

Serve warm and enjoy!

For an extra burst of freshness, I always like to add a good handful of parsley just before serving—it really brightens up the dish.