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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A close-up of roasted potatoes, carrots, and zucchini seasoned with herbs, showcasing delicious Garlic Herb Roasted Veggies.
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Make this simple sheet pan recipe for Garlic Herb Roasted Veggies. It transforms basic potatoes, carrots, and zucchini into a flavorful side dish with minimal cleanup for your weeknight meals.

Ingredients

Scale
  • 1 pound small potatoes, quartered
  • 1 cup baby carrots
  • 1 cup zucchini, chopped into 1-inch pieces
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the quartered potatoes, carrots, zucchini, and bell pepper.
  3. Add the minced garlic, olive oil, thyme, rosemary, salt, and pepper to the vegetables. Toss everything together until the vegetables are evenly coated with the seasoning and oil.
  4. Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Do not overcrowd the pan; use two sheets if necessary to ensure the vegetables roast instead of steam.
  5. Roast for 30 to 35 minutes, stirring halfway through, until the potatoes are tender and the edges of the vegetables are golden brown and slightly crispy.
  6. Remove from the oven and serve immediately as your easy roasted vegetable side dish.

Notes

  • For extra crispy potatoes, you can parboil the potatoes for 5 minutes before tossing them with the oil and herbs.
  • If you do not have fresh herbs, use 1/2 teaspoon dried thyme and 1/2 teaspoon dried rosemary for a similar flavor profile.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://mistyplate.com/garlic-herb-roasted-veggies-recipe/