Garlic herb roasted potatoes with carrots and zucchini is a healthy roasted vegetables recipe made on one pan. This easy vegetable meal works for lunch or dinner and fits clean eating and plant-focused menus.
Table of Contents
Introduction
Garlic herb roasted potatoes recipe with carrots and zucchini is a reliable choice for anyone looking for a healthy vegetable pan recipe that feels filling and balanced. This roasted vegetables recipe combines tender potatoes, sweet carrots, and zucchini roasted together with garlic and herbs for a simple meal that works for lunch or dinner. Garlic herb roasted potatoes recipe dishes are popular because they use basic ingredients, require little prep, and deliver steady flavor without complicated steps. This version keeps everything on one pan, making cleanup quick while keeping the vegetables evenly roasted.
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Garlic Herb Roasted Potatoes Recipe with Carrots and Zucchini
Description
Garlic herb roasted potatoes with carrots and zucchini made on one pan for a healthy vegetable dinner.
Ingredients
1.5 lb baby potatoes
3 carrots
2 zucchini
3 tbsp olive oil
4 garlic cloves
1 tsp oregano
1 tsp thyme
1/2 tsp paprika
3/4 tsp salt
1/2 tsp black pepper
Instructions
1. Preheat oven to 425°F and line a sheet pan.
2. Chop vegetables into even sizes.
3. Toss vegetables with olive oil, garlic, and seasonings.
4. Spread on pan in a single layer.
5. Roast for 30 minutes, stirring halfway.
6. Garnish and serve.
Notes
Add tofu or chickpeas for protein.
Store leftovers up to 4 days.
Ingredients
| Ingredient | Amount |
|---|---|
| Baby potatoes | 1.5 pounds |
| Carrots | 3 medium |
| Zucchini | 2 medium |
| Olive oil | 3 tablespoons |
| Garlic cloves | 4, minced |
| Dried oregano | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Paprika | ½ teaspoon |
| Salt | ¾ teaspoon |
| Black pepper | ½ teaspoon |
| Fresh parsley (optional) | 2 tablespoons |
Step-by-Step Instructions and Helpful Tips
Preheat the oven to 425°F and line a large sheet pan with parchment paper. Wash and dry the potatoes, then cut them into evenly sized chunks so they roast at the same pace. Peel the carrots and slice them into thick rounds. Cut the zucchini into half-moons, keeping the pieces similar in size. Add all vegetables to a large bowl, drizzle with olive oil, and add garlic, oregano, thyme, paprika, salt, and pepper. Toss until everything is well coated. Spread the vegetables in a single layer on the sheet pan, leaving space so they roast instead of steaming. Roast for 30 minutes, stirring halfway, until the potatoes are fork-tender and the edges are lightly golden. Garnish with fresh parsley before serving. For deeper browning, place the pan on the top rack during the final five minutes.
Conclusion
Garlic herb roasted potatoes with carrots and zucchini is a flexible roasted vegetables recipe that works as a main dish or side. This healthy dinner vegetables option fits many meal plans and pairs well with tofu, grilled chicken, or simple grains. Using one pan keeps preparation easy while delivering steady flavor and texture.
FAQ
What makes garlic herb roasted potatoes recipe healthy?
This recipe relies on whole vegetables, moderate oil, and herbs instead of heavy sauces.
Can I make roasted potatoes carrots and zucchini ahead of time?
Yes, store leftovers in an airtight container for up to four days and reheat in the oven.
Can I add tofu to this healthy vegetable pan recipe?
Cubed firm tofu can be added during the last 20 minutes of roasting.
Is this similar to a healthy vegetable ratatouille recipe?
It uses similar vegetables but is oven-roasted instead of simmered.