Description
These Garlic Herb Roasted Vegetables are the perfect healthy side dish—golden, garlicky, and bursting with flavor. Roasted potatoes, carrots, and zucchini are tossed with olive oil, garlic, and herbs for a savory, caramelized finish that’s hearty, easy, and ready in about 30 minutes.
Ingredients
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1 lb baby potatoes or Yukon Gold, cut evenly
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3 medium carrots, peeled and sliced
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2 medium zucchini, cut into thick rounds or half-moons
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3 garlic cloves, minced
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2 Tbsp olive oil
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1 tsp fresh thyme (or ½ tsp dried)
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1 tsp fresh rosemary (or ½ tsp dried)
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½ tsp sea salt
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¼ tsp freshly ground black pepper
Instructions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large bowl, toss potatoes, carrots, and zucchini with garlic, olive oil, thyme, rosemary, salt, and pepper until evenly coated.
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Spread veggies on the baking sheet in a single layer without crowding.
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Roast for 25–30 minutes, flipping halfway, until golden and tender.
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Serve warm as a side or snack—optionally with a dip or as part of a grain bowl.
Notes
Cut vegetables to similar size for even roasting.
Avoid crowding the baking sheet for crisp edges.
Add lemon juice or parmesan after roasting for extra flavor.
Use parchment paper for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American / Mediterranean-Inspired