How long should I roast garlic herb roasted potatoes, carrots and zucchini for best texture?

You’ll want to roast the potatoes and carrots first since they’re denser, then add zucchini part-way through. A total cook time of around 35-40 minutes at 400-425°F is a good target—until the potatoes are fork-tender and carrots have caramelized edges. Zucchini should be added later so it doesn’t turn mushy.

Can I prepare the vegetables ahead of time for garlic herb roasted potatoes, carrots and zucchini?

Yes — you can wash and chop all the vegetables the night before. Keep them covered in the fridge. Then when it’s time to cook, toss with oil, garlic and herbs and roast right away. This prep cut-back makes your weeknight dinner move smoothly.

What are good substitutions if I want to change up the garlic herb roasted potatoes, carrots and zucchini recipe?

If you’d like to switch things up, consider using sweet potatoes instead of baby potatoes, or yellow squash in place of zucchini. You can vary herbs too: rosemary and thyme are classic, but oregano or sage work well. These tweaks keep the roasted vegetable side dish fresh and adaptable.

How should I store and reheat leftovers of garlic herb roasted potatoes, carrots and zucchini?

Store leftover veggies in an airtight container in the fridge for up to 3 days. To reheat, warm them in a 350°F oven for about 10 minutes to help restore that crispness. Avoid the microwave if you want to maintain good texture.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb baby potatoes, halved; 3 medium carrots, peeled and sliced into ½-inch pieces; 2 medium zucchini, cut into half-moons; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried); 1 teaspoon fresh thyme leaves (or ½ teaspoon dried); ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon paprika or Italian seasoning (optional); Fresh parsley or lemon zest for garnish

Description

This garlic herb roasted potatoes, carrots, and zucchini recipe is a simple, flavorful, and nutritious side dish that brings together crispy textures and savory aromas. Perfect for weeknight dinners or festive meals, it combines earthy potatoes, sweet carrots, and tender zucchini seasoned with olive oil, garlic, and fresh herbs.

Ingredients

Scale

1 lb baby potatoes, halved
3 medium carrots, peeled and sliced into ½-inch pieces
2 medium zucchini, cut into half-moons
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika or Italian seasoning (optional)
Fresh parsley or lemon zest for garnish

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Instructions

Preheat oven to 400°F (200°C).
Wash and cut all vegetables into even-sized pieces.
In a large bowl, toss potatoes and carrots with olive oil, garlic, rosemary, thyme, salt, and pepper.
Spread them in a single layer on a baking sheet and roast for 20 minutes.
Add zucchini to the pan, drizzle a bit more olive oil, and toss gently.
Continue roasting for 20–25 minutes until vegetables are golden and tender.
Sprinkle fresh parsley or lemon zest before serving.

Notes

Cut vegetables uniformly to ensure even roasting.
Add zucchini later to prevent it from becoming too soft.
For extra crispiness, avoid overcrowding the pan.
You can replace rosemary and thyme with Italian seasoning if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 4g
Sodium: 210mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg