When life gets busy, roasted veggies are my go-to for a meal that’s simple yet packed with flavor, and this roasted potatoes, carrots, and zucchini dish is truly a winner.
It’s a colorful, wholesome blend that’s both filling and heart-healthy, thanks to fiber-rich veggies like carrots and zucchini. With just a quick chop and a few pantry spices, you’ll have a vibrant, caramelized medley that’s as visually appealing as it is satisfying.
I first made this during a hectic week when I craved something nutritious without the fuss. Roasting brings out each veggie’s natural sweetness and adds a crispy, golden edge that’s irresistible.
Plus, studies show that regularly including fiber-rich, roasted vegetables in your diet can help with weight management. Pop it in the oven, let it roast, and enjoy a comforting, easy-to-make dish that feels indulgent without any guilt.
Why I Love This Recipe (And You Will Too):
- Simplicity is Key: It’s as easy as chop, season, roast. Minimal prep, maximum flavor.
- A Rainbow on Your Plate: The mix of potatoes, carrots, and zucchini adds such a colorful burst, making it feel special and fresh.
- Perfect for Meal Prep: I love making a big batch on Sunday, so I’ve got veggies ready to go all week.
- Healthy and Filling: These vegetables are packed with fiber and low in calories, keeping me satisfied without weighing me down.
- Crowd-Pleaser: Whether it’s a holiday meal or a weeknight, everyone loves the comfort of perfectly roasted veggies.
Roasted Potatoes Carrots And Zucchini Recipe
Equipment
- Oven
- Rimmed baking sheet
- Large mixing bowl
- Knife
- Cutting Board
- Measuring Spoons
- Garlic Press
Ingredients
- 1 1/4 lb baby potatoes halved
- 3 tablespoon olive oil divided
- 1 tablespoon minced fresh thyme
- 1 lb medium carrots scrubbed clean, cut into 2-inch pieces
- Salt and freshly ground black pepper
- 12 oz. zucchini trimmed and cut into 1-inch pieces
- 1 tablespoon minced fresh rosemary
- 4 cloves garlic minced
Instructions
- Preheat your oven to 400ºF (200ºC) and set a rack to the middle.
- In a bowl, toss potatoes and carrots with 2 1/2 tbsp olive oil, thyme, rosemary, salt, and pepper.
- Spread the potatoes and carrots onto a rimmed baking sheet.
- Roast in the preheated oven for 20 minutes.
- Toss zucchini with the remaining 1/2 tbsp olive oil and a pinch of salt.
- Add the zucchini to the baking sheet with the potatoes and carrots.
- Add minced garlic, toss everything, and spread it evenly.
- Return to the oven and roast for another 20 minutes, until veggies are tender and slightly browned.
- Serve warm and enjoy your Garlic Herb Roasted Potatoes, Carrots, and Zucchini!
