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Sheet Pan Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A white platter filled with glistening Garlic Herb Roasted Veggies, including potatoes, carrots, and zucchini slices.
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Create a flavorful, simple side dish using potatoes, carrots, and zucchini roasted together on one sheet pan with garlic, thyme, and rosemary. This recipe minimizes cleanup and delivers tender vegetables with crispy edges quickly.

Ingredients

Scale
  • 1 pound small potatoes, quartered
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch thick half-moons
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the quartered potatoes and carrots. Drizzle with 2 tablespoons of the olive oil, half of the salt, and half of the pepper. Toss well to coat.
  3. Spread the potatoes and carrots in a single layer on the prepared baking sheet. Place the sheet in the preheated oven and roast for 15 minutes. This gives the root vegetables a head start.
  4. While the root vegetables roast, place the chopped zucchini in the same bowl. Add the remaining 1 tablespoon of olive oil, the remaining salt and pepper, minced garlic, fresh thyme, and fresh rosemary. Toss the zucchini to coat evenly.
  5. After the initial 15 minutes, carefully remove the sheet pan from the oven. Push the partially cooked potatoes and carrots to one side. Add the seasoned zucchini to the empty space on the sheet pan, spreading everything into a single layer.
  6. Return the sheet pan to the oven and roast for another 12 to 15 minutes, or until the potatoes are tender when pierced with a fork and all the vegetables have golden-brown, slightly crispy edges.
  7. Remove from the oven and serve immediately as a flavorful side dish for chicken or steak.

Notes

  • For extra crispy potatoes, ensure they are dry before tossing them with the oil and seasonings.
  • If you use dried herbs instead of fresh, reduce the amount to 1/2 teaspoon each for thyme and rosemary.
  • You can substitute other sturdy vegetables like broccoli florets or bell peppers for the zucchini, adding them only when you add the seasoned zucchini in Step 5.

Nutrition

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