Garlic Herb Roasted Potatoes Recipe with Carrots and Zucchini – Roasted Vegetables Recipe

This roasted veggie mix makes an excellent side dish. It’s easy to prepare and features potatoes, carrots, and zucchini, seasoned with fresh herbs and garlic, then roasted until perfectly tender and flavorful. It’s also gluten-free, vegan, and Whole30-friendly.

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings: 2 people

Course: Side Dish

Cuisine: American

Calories: 245

Ingredients Method Notes

Ingredients

10 ozLineage-10 oz baby potatoes, halved baby potatoes
8 ozLineage-8 oz carrots, scrubbed and cut into 2-inch pieces carrots
2 tablespoonsLineage-2 tablespoons olive oil, divided olive oil
1 teaspoonLineage-1 teaspoon fresh thyme, minced fresh thyme
1 teaspoonLineage-1 teaspoon fresh rosemary, minced fresh rosemary
Lineage-Salt and freshly ground black pepper, to taste salt and freshly ground black pepper
6 ozLineage-6 oz zucchini, trimmed and cut into 1-inch pieces zucchini
2 clovesLineage-2 cloves garlic, minced garlic

Method

Instructions

Preheat your oven to 400°F (200°C) and set the rack in the middle position.
In a large bowl, combine potatoes and carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Mix well to coat.
Spread the veggies on a rimmed baking sheet and roast for 20 minutes.
In a separate bowl, toss zucchini with the remaining ½ tablespoon of olive oil and a pinch of salt.
Add the zucchini to the baking sheet with the potatoes and carrots. Sprinkle minced garlic over the veggies and toss everything together.
Roast for an additional 20 minutes, or until the vegetables are tender and slightly browned. Serve warm and enjoy!

Notes

Cut the vegetables evenly to ensure they roast at the same rate. Experiment with different herbs like sage or oregano for variety. Add more vegetables like sweet potatoes, parsnips, or butternut squash for extra color and flavor.