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The Ultimate Garlic Herb Roasted Potatoes, Carrots, and Zucchini: Crispy Perfection on a Sheet Pan

A close-up of a white bowl filled with golden brown Garlic Herb Roasted Veggies including baby potatoes, carrots, and zucchini.
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Stop stressing over weeknight sides. This recipe transforms simple vegetables into a family-approved favorite using a classic garlic and herb blend. You get tender centers and golden-brown edges every time with minimal prep and easy sheet pan cleanup.

Ingredients

Scale
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch pieces
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch thick rounds
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the cut potatoes and carrots. Drizzle with 2 tablespoons of the olive oil, half of the minced garlic, half of the thyme, half of the rosemary, and half of the salt and pepper. Toss well until the potatoes and carrots are evenly coated.
  3. Spread the potatoes and carrots in a single layer on the prepared baking sheet. Give them space; crowding leads to steaming, not roasting.
  4. Place the sheet pan in the oven and roast for 15 minutes. This head start is key for the denser vegetables.
  5. While the potatoes and carrots roast, place the zucchini in the same bowl. Drizzle with the remaining 1 tablespoon of olive oil, remaining garlic, thyme, rosemary, salt, and pepper. Toss to coat.
  6. After the initial 15 minutes, remove the sheet pan from the oven. Add the seasoned zucchini to the pan, spreading everything into a single layer.
  7. Return the sheet pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are fork-tender and the edges of all vegetables are golden brown and slightly crispy.
  8. Remove from the oven and serve immediately as a flavorful side dish.

Notes

  • For extra crispy roasted potatoes, soak the cut potatoes in cold water for 30 minutes before drying them completely. Water removal promotes crisping.
  • If you use fresh herbs instead of dried, double the amount called for in the recipe.
  • This sheet pan vegetables recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

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