Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

Nothing beats the simplicity and flavor of Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini. This dish combines crispy golden potatoes, tender roasted carrots, and perfectly caramelized zucchini, all tossed in a fragrant blend of garlic, rosemary, and thyme. Whether you’re looking for a quick side dish or a healthy vegetable medley to complement your meal, this recipe delivers both taste and convenience.

Let’s explore everything you need to know about making this delicious roasted vegetable dish, including step-by-step instructions, expert tips, and answers to common questions!

Why You’ll Love This Recipe

• Effortless & One-Pan Cleanup: Everything bakes on a single sheet pan, making cleanup a breeze.
• Perfectly Roasted Texture: The potatoes turn crispy, the carrots become tender, and the zucchini caramelizes beautifully.
• Loaded with Flavor: Fresh garlic, rosemary, and thyme infuse every bite with rich, savory goodness.
• Healthy & Nutritious: Packed with vitamins, fiber, and antioxidants from three wholesome vegetables.
• Versatile Side Dish: Pairs well with grilled chicken, roasted meats, or even as a vegetarian main dish.

Ingredients for One-Pan Garlic Herb Roasted Vegetables

Here’s what you need to make this flavorful roasted vegetable medley:

Ingredient	Quantity
Yukon gold potatoes, diced	1 ¼ pounds
Carrots, peeled and cut into 2-inch segments	1 pound
Olive oil	2 tbsp
Fresh thyme, minced	1 tbsp
Fresh rosemary, minced	1 tbsp
Salt	½ tsp
Freshly ground black pepper	To taste
Zucchini, sliced into ½-inch rounds	1 large
Garlic, minced	2 cloves

Now that you have your ingredients, let’s start cooking!

Step-by-Step Instructions

Step 1: Preheat the Oven

• Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2: Prepare the Potatoes and Carrots

• In a large mixing bowl, add diced Yukon gold potatoes and peeled, sliced carrots.
• Drizzle with 1 tablespoon of olive oil.
• Sprinkle minced thyme, rosemary, salt, and freshly ground black pepper.
• Toss well to evenly coat the vegetables with oil and seasonings.

Step 3: Roast the Potatoes and Carrots

• Spread the seasoned potatoes and carrots in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 25 minutes, stirring halfway through.

Step 4: Prepare the Zucchini and Garlic

• While the potatoes and carrots are roasting, place the zucchini slices in the same mixing bowl.
• Add minced garlic and the remaining 1 tablespoon of olive oil.
• Season with a pinch of salt and black pepper and toss to combine.

Step 5: Combine and Continue Roasting

• After 25 minutes, remove the baking sheet from the oven.
• Add the zucchini and garlic mixture to the pan, mixing everything together.
• Spread the vegetables evenly in a single layer.
• Return the baking sheet to the oven and roast for an additional 15-20 minutes, until all vegetables are tender and golden brown.

Step 6: Serve and Enjoy

• Remove from the oven and transfer to a serving dish.
• Garnish with extra fresh herbs if desired.
• Serve hot as a side dish or enjoy as a light vegetarian meal.

Tips for the Best Roasted Vegetables

• Cut vegetables evenly to ensure they cook at the same rate.
• Use high heat (400°F – 425°F) to get a crispy, caramelized texture.
• Don’t overcrowd the pan, or the vegetables will steam instead of roast.
• Stir halfway through for even browning.
• Add parmesan cheese or a drizzle of balsamic glaze for extra flavor before serving.

Variations and Additions

Want to switch things up? Try these delicious variations!

Make It Spicy

• Add ½ teaspoon of red pepper flakes for a bit of heat.

Add More Vegetables

• Try sweet potatoes, bell peppers, or Brussels sprouts for variety.

Boost the Protein

• Toss in chickpeas or cubed tofu before roasting for a vegetarian protein boost.

Crispier Texture

• Increase the oven temperature to 425°F (218°C) for crispier potatoes.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	170
Carbs	28g
Protein	3g
Fat	7g
Fiber	5g
Sodium	200mg

(Values are estimates and depend on ingredient brands used.)

Frequently Asked Questions (FAQ)

1. Can I make this recipe ahead of time?

Yes! You can prep the vegetables a day in advance and store them in the fridge. When ready to cook, roast them as directed.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

3. How do I reheat roasted vegetables?

Reheat in a 400°F (200°C) oven for 10 minutes to maintain crispiness, or use an air fryer.

4. Can I use dried herbs instead of fresh?

Yes! Use 1 teaspoon dried thyme and 1 teaspoon dried rosemary instead of fresh.

5. Can I roast these vegetables on the stovetop?

Absolutely! Cook in a large skillet over medium-high heat for 20-25 minutes, stirring occasionally.

6. What proteins pair well with this dish?

This dish pairs perfectly with grilled chicken, steak, salmon, or tofu.

Final Thoughts: A Simple and Flavorful Side Dish

Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini is a delicious, nutritious, and effortless dish that works for any meal. Whether you serve it as a side or enjoy it on its own, you’ll love the bold flavors, crisp texture, and fragrant herbs in every bite.

So why wait? Try this easy recipe today and bring a touch of healthy, homemade goodness to your table!

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