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Garlic Herb Roasted Potatoes, Carrots, and Zucchini: The Ultimate 30-Minute Sheet Pan Side Dish

A close-up of perfectly cooked Garlic Herb Roasted Veggies including golden potatoes, bright carrots, and zucchini on a white plate.
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You deserve great tasting side dishes that take minimal effort. Learn the simplest approach for making delicious garlic herb roasted veggies and potatoes that everyone at your table will enjoy. This recipe helps you get beautiful texture on your vegetables using fresh herbs for amazing flavor.

Ingredients

Scale
  • 1 pound small potatoes, quartered
  • 1 cup baby carrots
  • 1 large zucchini, chopped into 1-inch pieces
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a large bowl, combine the quartered potatoes and baby carrots. Drizzle with 1 tablespoon of the olive oil and toss to coat evenly.
  3. Spread the potatoes and carrots in a single layer on the prepared sheet pan. Roast for 15 minutes. This initial roasting helps the denser vegetables start cooking.
  4. While the potatoes and carrots roast, place the chopped zucchini in the same bowl. Add the remaining 2 tablespoons of olive oil, minced garlic, thyme, rosemary, salt, and pepper. Toss everything together until the zucchini is well coated with the seasoning blend.
  5. Remove the sheet pan from the oven. Add the seasoned zucchini to the pan, spreading all the vegetables into a single layer. Do not overcrowd the pan; use two pans if necessary to ensure crisping.
  6. Return the sheet pan to the oven and roast for another 12 to 15 minutes, or until the potatoes are tender when pierced with a fork and the edges of all vegetables are lightly browned and slightly crisp.
  7. Serve your flavorful vegetable medley immediately as a perfect weeknight side dish.

Notes

  • For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before drying them completely and proceeding with the recipe.
  • You can prepare the vegetables and toss them with the oil and herbs up to 4 hours ahead of time. Store them covered in the refrigerator, then spread them on the pan and roast when ready to eat.
  • This simple herb roasted sides recipe pairs well with chicken, fish, or steak.

Nutrition

Find it online: https://mayaplate.com/garlic-herb-roasted-veggies/