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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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A cozy and colorful tray bake featuring crisp potatoes, sweet carrots, and tender zucchini, infused with garlic and herbs. Perfect as a hearty vegetarian main or a flavorful side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups potatoes, diced Use a mix of Russets and Yukon Gold.
  • 2 cups carrots, sliced Adds sweetness and color.
  • 2 cups zucchini, sliced Add later to avoid overcooking.
Flavorings
  • 3 tablespoons olive oil Helps in roasting and promotes browning.
  • 3 cloves garlic, minced Adds warmth and depth.
  • 1 tablespoon dried rosemary Earthy flavor.
  • 1 tablespoon dried thyme Offers floral notes.
  • to taste Salt and pepper Enhances all flavors.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Wash and dice potatoes into roughly 1-inch pieces.
  3. Peel and slice carrots about 1/4-inch thick.
  4. Slice zucchini into rounds about the same thickness.
  5. Mince garlic.
Mixing
  1. In a large bowl, combine potatoes and carrots with 2 tablespoons olive oil, half the garlic, rosemary, thyme, and a generous pinch of salt and pepper. Toss until everything is evenly coated.
Roasting (first stage)
  1. Spread potatoes and carrots in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, tossing once halfway.
Add zucchini
  1. In the bowl, toss zucchini with the remaining tablespoon of olive oil, remaining garlic, and a light sprinkle of salt and pepper.
  2. Add zucchini to the baking sheet and stir gently to combine.
Roasting (finish)
  1. Return to the oven for another 10–12 minutes, or until zucchini is tender and edges are caramelized and golden.
  2. Adjust seasoning and serve hot.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 300mgFiber: 5gSugar: 3g

Notes

Storage: Cool leftovers within two hours and store in an airtight container in the fridge for up to 4 days. Reheat on a baking sheet at 400°F (205°C) for 8–10 minutes.
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