Name: Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ¼ pounds Yukon gold potatoes, diced; 1 pound carrots, peeled and sliced into 2-inch segments; 2 tablespoons olive oil, divided; 1 tablespoon fresh thyme, minced; 1 tablespoon fresh rosemary, minced; ½ teaspoon salt; Freshly ground black pepper, to taste; 1 large zucchini, sliced into ½-inch rounds; 2 garlic cloves, minced

Description

This Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini recipe is the perfect side dish for any meal. Crispy, golden potatoes, sweet roasted carrots, and tender zucchini are tossed in garlic, fresh thyme, and rosemary for an irresistible flavor. With just one pan and minimal prep, this dish is as simple as it is delicious!

Ingredients

Scale

1 ¼ pounds Yukon gold potatoes, diced
1 pound carrots, peeled and sliced into 2-inch segments
2 tablespoons olive oil, divided
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
½ teaspoon salt
Freshly ground black pepper, to taste
1 large zucchini, sliced into ½-inch rounds
2 garlic cloves, minced

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Instructions

Preheat the Oven
- Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Potatoes and Carrots
- In a large mixing bowl, combine diced Yukon gold potatoes and sliced carrots.
- Drizzle with 1 tablespoon of olive oil and sprinkle with thyme, rosemary, salt, and black pepper.
- Toss until evenly coated.
Roast the Potatoes and Carrots
- Spread the seasoned potatoes and carrots in a single layer on the baking sheet.
- Roast for 25 minutes, stirring halfway through.
Prepare the Zucchini and Garlic
- In the same bowl, toss the zucchini slices with minced garlic and 1 tablespoon olive oil.
- Season with a pinch of salt and black pepper.
Combine and Continue Roasting
- Remove the baking sheet from the oven.
- Add the zucchini and garlic mixture, stirring everything together.
- Return to the oven and roast for another 15-20 minutes, or until all vegetables are tender and golden brown.
Serve and Enjoy
- Transfer the roasted vegetables to a serving dish.
- Garnish with extra fresh herbs if desired.
- Serve hot as a side dish or light meal.

Notes

For extra crispiness, roast at 425°F (218°C) for the last 5 minutes.
To make it dairy-free and vegan, simply follow the recipe as is!
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 375°F (190°C) for 10 minutes or in an air fryer for 5 minutes.
Customize the flavor by adding Parmesan cheese, balsamic glaze, or chili flakes before serving.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American