Let Me Tell You About My Garlic Herb Roasted Veggies

So, the first time I tried to make Garlic Herb Roasted Potatoes Carrots and Zucchini, I was running late for a family dinner and, honestly, I just wanted something that tasted good but didn’t need me to stand over the stove (because who has time for that on a weeknight, right?). I remember tossing everything together and thinking, “Well, if this works, I’ll claim it as my own. If not, there’s always bread and cheese.” Turns out, everyone loved it so much my youngest started sneaking carrots off the tray before I could even plate them. True story: my dog tried to swipe a zucchini chunk too. Not his best plan.

Why I Keep Making This (And Maybe You Should Too)

I make this when I need a win—like, when I’ve already burned breakfast or forgot to defrost the chicken. My family goes crazy for these veggies because they’re crispy at the edges, soft inside, and basically taste like comfort in a bite (plus, there’s garlic, and who doesn’t love that smell? Unless you’re a vampire, I guess). I used to get annoyed when the potatoes took longer to cook than the carrots, but actually, I’ve figured out a way around it (see notes below—I learned the hard way so you don’t have to!).

The Ingredients I Use (And Sometimes Swap)

3 medium potatoes (I like Yukon Gold but honestly, whatever you have works—even sweet potatoes if you’re feeling wild!)
3 carrots, peeled or not—peeling is optional here, I’m not the carrot police
2 zucchinis, sliced thick so they don’t go mushy
3 tbsp olive oil (sometimes I just eyeball it—maybe that’s why my sheets get so crispy?)
4 garlic cloves, minced (or, lazy version: 1.5 tsp garlic powder—my neighbor swears by it)
1 tsp dried thyme (fresh works, but who keeps it on hand? Okay, sometimes I do.)
1 tsp dried rosemary (or Italian seasoning in a pinch, no one’s judging)
Salt and pepper to taste (my grandmother insisted on coarse kosher salt, but regular salt works fine)
Optional: A bit of paprika or chili flakes for a kick, though my kids complain every time

How I Actually Cook These Garlic Herb Roasted Veggies

Preheat your oven to 425°F (220°C). Or thereabouts. I once did 400 because I got distracted and honestly, it turned out fine—just took a bit longer.
Line a big baking tray (the kind you use for cookies, or a roasting pan if you’re fancy) with parchment paper. Not strictly necessary, but it saves on scrubbing later.
Chop the potatoes and carrots into bite-sized chunks, about the size of a walnut. Zucchini gets sliced thicker—like, coin-sized and about as thick as your pinky finger. Don’t overthink it.
In a giant bowl, toss all the veggies with olive oil, garlic, herbs, salt, and pepper. This is where I usually sneak a carrot slice. If it looks shiny and smells garlicky, you’re probably good.
Spread everything out on the tray. (Don’t cram it or it’ll steam instead of roast. Learned that the hard way.)
Roast for 25 minutes, then give everything a good toss with a spatula—don’t worry if you lose a piece under the oven rack, it happens to the best of us.
Roast another 15-20 minutes until the edges are golden and the potatoes are fork-tender. It sometimes looks a bit weird halfway through, but trust the process.
Sprinkle with extra herbs if you’re feeling fancy. Or just eat straight away.

Notes From My Kitchen (aka Lessons Learned the Messy Way)

Potatoes take longer to cook, so if you’re in a rush, cut them just a bit smaller than the carrots and zucchini. Or, actually, I find it works better if you microwave them for 3 minutes first—no one will know.
Don’t skip the parchment paper unless you love doing dishes (I don’t).
Sometimes I add a squeeze of lemon at the end, but honestly it’s more effort than I’m willing to make most days.
If you forget to toss halfway, it just means one side is crispier. That’s not really a problem!

Veggie Experiments (Some Worked, One Didn’t)

Tried adding parsnips once—tasted great, but they cooked faster than the potatoes so some bits got weirdly chewy. Maybe cut everything the same size if you do this.
Added cherry tomatoes: delicious, but kind of messy. Beautiful, though!
Tried with sweet potatoes instead of regular ones. Loved it, but the kids turned their noses up. More for me.
Once I tried tossing in brussels sprouts. Not my finest hour. They’re better roasted alone, trust me.

About Equipment (Or, What If You Don’t Have…)

I use a big rimmed sheet pan, but if you only have a casserole dish, that’ll do in a pinch. And if you run out of parchment, just oil the pan—might stick a bit, but it’ll taste fine. No fancy tools needed.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Storing Leftovers (If You Actually Have Any)

These keep in the fridge for three days, in a regular old Tupperware. Though honestly, in my house it never lasts more than a day! The flavors get even better overnight, I think.

How I Like to Serve These

We usually have these on the side with roast chicken or grilled salmon (here’s a good roast chicken guide from Serious Eats). Sometimes just a big pile for lunch, with a dollop of Greek yogurt or hummus. My partner insists it’s best with a sprinkle of feta—can’t say I disagree.

Lessons I’ve Learned (So You Don’t Have To Make My Mistakes)

I once tried rushing the roasting at a higher temp—ended up with burnt bits outside and raw potatoes inside. Don’t do that; patience pays off.
If you skip tossing with oil, they dry out and stick. Not worth saving the calories.
Potatoes really do need more salt than you think.
Oh, and drying the veggies with a paper towel before roasting makes them crispier. Who knew?

Real Questions People Have Actually Asked Me

Can I make this ahead?
Yep! It reheats well, but I think it tastes even better the next day. Just pop it back in the oven at 350°F for 10-ish minutes.
Can I use baby carrots or those pre-cut potato cubes?
Absolutely. I do this when I’m in a rush—just check for doneness early because they cook faster.
Do I have to peel the carrots?
Nope. I rarely do, unless they look gnarly.
Can I skip the garlic?
Technically yes, but why would you want to? (Okay, if you’re allergic or something, just add more herbs.)
What if I don’t have thyme or rosemary?
Italian seasoning, a touch of basil, or even a sprinkle of Herbes de Provence work. Or just salt and pepper in a pinch; it’ll still taste great. Check out this Bon Appétit herb guide if you want to get creative.
Is there a way to make it spicy?
Sure, sprinkle some chili flakes before roasting or even a dash of cayenne. Just don’t blame me if your kids revolt!

Oh, and on a completely unrelated note, I once dropped an entire tray of these right as friends arrived—so if you’re as clumsy as me, maybe don’t wear those fluffy socks in the kitchen.

For more inspiration, I sometimes browse Love & Lemons’ roasted veggie ideas—they’ve got some nifty combos.

Garlic Herb Roasted Potatoes Carrots and Zucchini