Roasted Vegetables Recipe with Potatoes and Zucchini
An easy, flavorful roasted vegetable medley with garlic, herbs, crispy potatoes, sweet carrots, and juicy zucchini. Perfect for a one-pan side dish or vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Ingredients
1.5 lbs baby potatoes, halved or quartered
3 large carrots, peeled and sliced
2 medium zucchinis, sliced into half-moons
4 garlic cloves, minced
3 tbsp olive oil (plus 1 tbsp extra for zucchini)
1½ tsp salt
½ tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
Fresh chopped parsley for garnish
Instructions
-
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a bowl, toss potatoes and carrots with 3 tbsp olive oil, salt, pepper, garlic, rosemary, and thyme.
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Spread on baking sheet in a single layer. Roast for 25 minutes, flipping halfway.
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Add zucchini to pan. Drizzle with 1 tbsp olive oil, a pinch of salt and thyme. Toss gently.
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Roast for another 15–20 minutes until golden and tender.
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Garnish with fresh parsley and serve warm.
Notes
Add Parmesan in the last 5 minutes for a cheesy finish. Great for meal prep and holiday sides.