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Garlic Herb Roasted Potatoes

Category: Recipes for Every Way of Eating

This vibrant medley combines halved baby potatoes, thick-cut carrots, zucchini pieces, and wedges of red onion, all tossed in olive oil and seasoned with minced garlic, fresh thyme, and rosemary. The vegetables are roasted in two stages — first the potatoes, carrots, and onions to start softening and caramelizing, then the zucchini is added to finish cooking evenly. The result is a delicious blend of tender, golden-brown vegetables full of herbs and savory garlic flavor. Ideal as a warm, aromatic side dish for family meals or gatherings.

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Breanna
Created By Breanna
Last updated on Mon, 06 Oct 2025 16:45:05 GMT
A bowl of roasted vegetables including potatoes, carrots, and zucchini. Save
A bowl of roasted vegetables including potatoes, carrots, and zucchini. | foodiffy.com

This garlic herb roasted potatoes carrots and zucchini recipe is a comforting classic that brightens any dinner table. It brings together simple fresh vegetables with fragrant herbs to create a side dish that feels both homey and a bit special without requiring complicated steps.

This recipe became my go-to anytime I wanted a fuss-free vegetable side that everyone loved and that reheated beautifully for leftovers.

Ingredients

  • Baby potatoes: halved for quick even roasting make sure they are firm and free of spots
  • Medium carrots: cut into chunks to match potato size this helps everything cook evenly
  • Medium red onion: thick wedges add sweetness and a slight bite
  • Olive oil: brings richness and helps herbs stick choose a good quality extra virgin
  • Salt and freshly ground black pepper: to season and balance flavors
  • Zucchini: cut into one inch pieces adds tender texture and mild sweetness select firm fresh zucchinis
  • Garlic: minced gives pungent bright flavor freshly minced works best
  • Fresh thyme: minced offers a subtle minty earthiness pick vibrant green sprigs
  • Fresh rosemary: minced for piney robust notes use small tender leaves without woody stems

Instructions

Preheat The Oven:
Set oven to 400 degrees Fahrenheit and place a rack in the center to ensure even heat distribution for roasting.
Prepare The Potatoes Carrots And Onion:
In a large bowl toss the halved potatoes carrot pieces and onion wedges with three tablespoons of olive oil plus salt and pepper to taste. Make sure the vegetables are evenly coated for uniform roasting and flavor.
Initial Roasting:
Spread the prepared vegetables in a single layer on a rimmed baking sheet. Roast them for 20 minutes to begin softening and caramelizing.
Add The Zucchini:
Toss the zucchini pieces separately in the remaining olive oil and a pinch of salt. Add them to the baking sheet making room to spread everything evenly.
Combine Herbs And Garlic:
Sprinkle the minced garlic thyme and rosemary over all the vegetables. Toss gently but thoroughly so the herbs and garlic stick to the vegetables, releasing their aromas as they roast.
Final Roasting:
Spread the vegetables out evenly again on the baking sheet and roast for an additional 20 minutes. Check readiness by piercing the largest potato pieces all vegetables should be tender and have golden edges.
Serve:
Transfer the vegetables to a serving dish and enjoy warm as a versatile side for your favorite mains.
A bowl of roasted vegetables including carrots, potatoes, zucchini, and onions.
A bowl of roasted vegetables including carrots, potatoes, zucchini, and onions. | foodiffy.com

I love the aroma fresh rosemary brings to this dish it takes me back to cozy family dinners where everyone would gather around the table to enjoy simple wholesome food. Garlic amplifies that warmth and depth making this dish feel comforting every single time.

Storage Tips

Roasted vegetables keep well in an airtight container in the fridge for up to four days. When reheating, a quick toss in a hot pan helps crisp them up again instead of microwaving. You can also freeze portions for up to three months but texture is best fresh or refrigerated.

Ingredient Swaps

Swap potatoes for sweet potatoes for a sweeter earthier flavor and vibrant color. If you do not have fresh herbs dried thyme and rosemary can be used—just use about a third of the quantity and add them earlier during roasting to release flavor. Red onion can be replaced with shallots or yellow onion but cooking time may vary slightly.

Serving Ideas

Serve alongside roasted chicken or grilled fish for a balanced meal. Add a sprinkle of crumbled feta or grated parmesan cheese on top for extra richness. Toss into a grain bowl with quinoa or rice and a drizzle of tahini for a vegetarian main.

A bowl of roasted vegetables including potatoes, carrots, and zucchini.
A bowl of roasted vegetables including potatoes, carrots, and zucchini. | foodiffy.com

This recipe is a timeless side that complements many meals and brings wholesome comfort to the table.

Frequently Asked Recipe Questions

→ Can I use different vegetables in this dish?

Yes, root vegetables like parsnips or sweet potatoes work well. Just adjust roast time based on their thickness and moisture.

→ What's the best way to ensure even roasting?

Cut vegetables into uniform pieces and spread them in a single layer to allow hot air circulation around each piece.

→ How do herbs enhance the flavor here?

Fresh thyme and rosemary add aromatic woodsy notes that complement the earthiness of the vegetables and garlic’s pungency.

→ Can I prepare this ahead of time?

You can chop and season the vegetables in advance, but roast just before serving for the best texture and flavor.

→ Any tips for extra crispiness?

Use a rimmed baking sheet and avoid overcrowding. Finish with a high-temperature roast for a few minutes to develop golden edges.

Garlic Herb Roasted Potatoes

Roasted potatoes, carrots, zucchini and onion with garlic, thyme, and rosemary for a vibrant side dish.

Preparation Time
15 mins
Time to Cook
40 mins
Overall Time
55 mins
Created By: Breanna

Type of Recipe: Special Diets & Lifestyle

Cooking Difficulty: Suitable for Beginners

Cultural Origin: American

Portion Size: 6 Number of Servings

Dietary Options: Vegan Approved, Good for Vegetarians, Gluten-Free, Dairy-Free

Ingredients Required

→ Vegetables

01 570 grams baby potatoes, halved
02 450 grams medium carrots, cut into 5 cm pieces
03 1 medium red onion, cut into thick wedges
04 340 grams zucchini, cut into 2.5 cm pieces

→ Seasonings and Oils

05 4 tablespoons olive oil
06 4 cloves garlic, minced
07 1 tablespoon fresh thyme, minced
08 1 tablespoon fresh rosemary, minced
09 Salt and freshly ground black pepper, to taste

Guide to Cooking

Step 01

Preheat the oven to 200°C and position a rack in the center.

Step 02

Toss the halved baby potatoes, carrot pieces, and red onion wedges with 3 tablespoons of olive oil, salt, and black pepper.

Step 03

Spread the mixture evenly on a rimmed baking sheet and roast for 20 minutes.

Step 04

In a separate bowl, toss zucchini pieces with the remaining tablespoon of olive oil and a pinch of salt, then add to the baking sheet.

Step 05

Add minced garlic, thyme, and rosemary to the vegetables. Toss thoroughly to combine and spread into an even layer.

Step 06

Roast for an additional 20 minutes, or until all vegetables are tender and golden brown.

Step 07

Serve the roasted vegetables warm.

Extra Suggestions

  1. Adjust roasting time according to the size of vegetable pieces for optimal tenderness.
  2. For enhanced flavor, sprinkle parmesan cheese over the vegetables during the last 5 minutes of roasting.

Necessary Equipment

  • Rimmed baking sheet
  • Oven
  • Mixing bowls

Nutritional Info (Per Serving)

Nutrition facts are for general information and shouldn’t replace professional health advice.
  • Energy (Calories): 250
  • Fats: 11 g
  • Carbohydrates: 35 g
  • Protein: 5 g