Description
Golden, crispy potatoes, sweet caramelized carrots, and tender zucchini come together in this vibrant Garlic Herb Roasted Potatoes Carrots and Zucchini dish. Infused with fresh garlic, aromatic herbs, and roasted to perfection, this easy recipe works beautifully as a quick breakfast side, easy dinner addition, healthy snack, and one of the most reliable dinner ideas for busy families. Packed with flavor, wholesome ingredients, and simple preparation, it’s a versatile food idea you’ll make again and again.
Ingredients
1 ½ pounds baby potatoes halved
3 large carrots sliced diagonally
2 medium zucchini cut into large chunks
1 small red onion cut into wedges
4 cloves garlic minced
3 tablespoons extra virgin olive oil
1 tablespoon fresh thyme
1 tablespoon fresh rosemary chopped
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese optional
1 tablespoon fresh parsley chopped
1 teaspoon lemon zest optional
Instructions
1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Wash and thoroughly dry all vegetables.
3. Cut potatoes evenly, slice carrots slightly thinner, and cut zucchini into larger chunks.
4. Combine vegetables in a large bowl.
5. Add olive oil, garlic, thyme, rosemary, salt, pepper, paprika, and red pepper flakes and toss well.
6. Spread vegetables in a single layer, placing potatoes cut-side down.
7. Roast for 20 minutes then flip vegetables.
8. Roast an additional 15–20 minutes until golden and tender.
9. Add Parmesan during the last 5 minutes if desired.
10. Remove from oven, garnish with parsley and lemon zest, and serve warm.
Notes
For extra crispy potatoes, parboil them for 8–10 minutes before roasting.
Cut zucchini into larger chunks to prevent mushiness.
Do not overcrowd the pan to ensure caramelization.
Nutrition per serving (approximate):
Calories: 220 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 6.5 g
Trans Fat: 0 g
Cholesterol: 2 mg
Fiber: 5 g
Sugar: 6 g
Sodium: 320 mg
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 2 mg
Keywords: quick breakfast, easy dinner, healthy snack, breakfast ideas, dinner ideas, easy recipe, food ideas, roasted vegetables