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Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

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Garlic, rosemary, and thyme compliment the caramelized flavors of the veggies for a unique garlic-herb aroma!
Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

Forget about bland-tasting veggies! This One-Pan Garlic Roasted Potatoes, Carrots, & Zucchini are the perfect side dish for any protein entree. Garlic, rosemary, and thyme complement the caramelized flavors of the veggies for a unique garlic-herb aroma.

Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

 

Ingredients For Garlic Herb Roasted Potatoes

  • Potatoes
  • Carrots
  • Zucchini
  • Olive oil
  • Garlic
  • Fresh rosemary
  • Fresh thyme
  • Red pepper flakes
  • Salt and pepper
  • Zucchini squash

Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

How To Make One-Pan Garlic Herb Roasted Potatoes

  1. Preheat the oven to 400 F.
  2. Place the potatoes and carrots in a large bowl and toss them with the olive oil, minced garlic, thyme, rosemary, red pepper flakes, salt, and pepper.
  3. Spread them evenly on a baking sheet and bake for 20 minutes.

Mix in the sliced zucchini and bake for 15-20 minutes more or until all veggies are cooked through and slightly browned.

Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

What Kind Of Potatoes Are Best For This Recipe?

You can use your favorite potatoes. Russet, Yukon Gold, and red potatoes are all great for roasting.

Can I Make This Ahead Of Time?

Yes! Make them ahead of time, store them in the fridge, and reheat them in the oven when ready to serve.

Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

Garlic, rosemary, and thyme compliment the caramelized flavors of the veggies for a unique garlic-herb aroma!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 5 SERVINGS
Calories: 179kcal
Author: Katherine - Yummfully

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife and cutting board

Ingredients

  • 1 ¼ lb Yukon gold potatoes, cubed
  • 1 lb carrots, peeled and cut into 2-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp minced fresh thyme
  • 1 tbsp minced fresh rosemary
  • ½ tsp salt
  • Freshly ground black pepper to taste
  • 1 large zucchini squash sliced into ½-inch sliced
  • 2 garlic cloves, minced

Instructions

  • Preheat the oven to 400 F.
  • Place the potatoes and carrots in a large bowl and toss them with the olive oil, minced garlic, thyme, rosemary, red pepper flakes, salt, and pepper.
  • Spread them evenly on a baking sheet and bake for 20 minutes.
  • Mix in the sliced zucchini and bake for 15-20 minutes more or until all veggies are cooked through and slightly browned.

Nutrition

Calories: 179kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4g | Sodium: 298mg | Potassium: 769mg | Fiber: 5g | Sugar: 5g | Vitamin A: 308IU | Vitamin C: 22mg | Calcium: 10mg | Iron: 3mg

Frequently Asked Questions

Do I Have To Use Fresh Herbs?

Fresh herbs give roasted veggies a special flavor, but you can use dry ones as well. As a rule, you should use ⅓ the amount of fresh ones, if using dry.

Can I Add Other Vegetables To This Dish?

Yes, you can! You can add broccoli, asparagus, green beans, or Brussels sprouts.

What Can I Do If My Vegetables Are Not Browning?

Using a dark baking sheet helps with the browning process, and always make sure the oven is properly preheated before placing the veggies in. Not overcrowding the pan is important, and if you are still not getting the desired browning, turn on the broiler for a few minutes.

What Should I Serve With These Roasted Vegetables?

These veggies pair well with any protein entree such as roasted chicken, grilled steak, or baked fish.

Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

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