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Ultimate Crispy Garlic Herb Roasted Vegetables (Includes Potatoes, Carrots, and Zucchini)

A close-up of perfectly roasted carrots, potatoes, and zucchini seasoned with herbs, showcasing delicious Garlic Herb Roasted Veggies.
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This recipe shows you how to roast a medley of vegetables, including potatoes, carrots, and zucchini, using garlic and fresh herbs. Follow these simple steps to achieve tender centers and perfectly golden, crispy edges every time you cook this easy vegetable side dish.

Ingredients

Scale
  • 1 pound small potatoes, cut into 1-inch pieces
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Position a rack in the center of the oven.
  2. In a large bowl, combine the cut potatoes and carrots. Drizzle with 2 tablespoons of the olive oil, salt, pepper, rosemary, and thyme. Toss well to coat the root vegetables evenly.
  3. Spread the potatoes and carrots in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary. This step is key for crispy roasted vegetable recipe results.
  4. Roast for 15 minutes.
  5. While the root vegetables roast, place the zucchini in the same bowl. Add the remaining 1 tablespoon of olive oil and the minced garlic. Toss to coat.
  6. Remove the baking sheet from the oven. Add the seasoned zucchini to the sheet, spreading it out among the potatoes and carrots.
  7. Return the sheet pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and all the vegetables have golden-brown, slightly crisp edges.
  8. Serve this flavor packed vegetable medley immediately as a delicious side for steak or chicken.

Notes

  • For the best texture, ensure your vegetables are cut into uniform sizes so they cook evenly.
  • Do not skip the high heat; 425 degrees Fahrenheit helps create those desirable crispy roasted vegetable edges.
  • If you are roasting vegetables for meal prep, store them in an airtight container in the refrigerator for up to four days. Reheat in a 400-degree oven for 5-7 minutes to restore crispness.
  • You can substitute fresh herbs for dried herbs using a 3:1 ratio (e.g., 3 teaspoons fresh thyme for 1 teaspoon dried thyme).

Nutrition

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