This garlic herb roasted potatoes recipe with carrots and zucchini is a simple and reliable way to prepare a balanced vegetable meal using everyday ingredients. Roasted vegetables bring out natural sweetness while keeping texture firm and satisfying. This dish works well for lunch, dinner, or meal prep and pairs easily with tofu, grains, or proteins.
Roasted potatoes carrots and zucchini cook together evenly in one pan, making cleanup easy while keeping flavors rich and natural. With garlic, olive oil, and dried herbs, this recipe fits into healthy dinner vegetables plans without extra effort or heavy sauces.
Table of Contents
Introduction
A garlic herb roasted potatoes recipe with carrots and zucchini is one of the easiest ways to prepare a healthy vegetable meal that tastes full and comforting. Roasting allows vegetables to caramelize naturally, creating a crisp outside and tender inside without frying or added fats. This roasted vegetables recipe is flexible, budget-friendly, and easy to adapt for plant-based meals or simple side dishes.
This roasted potatoes carrots zucchini dish fits well into healthy vegetable pan recipes because it uses one tray and common ingredients. Whether served alone or with tofu or grains, it supports healthy dinner vegetables goals while staying simple and practical.
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Garlic Herb Roasted Potatoes Recipe with Carrots and Zucchini
- Total Time: 45 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Garlic herb roasted potatoes with carrots and zucchini made in one pan for an easy, healthy vegetable meal.
Ingredients
1½ lbs baby potatoes
3 carrots
2 zucchini
3 tbsp olive oil
4 garlic cloves
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
¾ tsp salt
½ tsp black pepper
Instructions
1. Preheat oven to 425°F.
2. Toss vegetables with olive oil, garlic, herbs, salt, and pepper.
3. Spread evenly on a baking sheet.
4. Roast for 30–35 minutes, stirring halfway.
5. Serve warm.
Notes
Cut vegetables evenly for best roasting.
Add tofu or chickpeas for a complete meal.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Baby potatoes | 1½ lbs | Halved or quartered |
| Carrots | 3 large | Sliced into thick rounds |
| Zucchini | 2 medium | Cut into chunks |
| Olive oil | 3 tbsp | Extra virgin preferred |
| Garlic cloves | 4 | Minced |
| Dried oregano | 1 tsp | Adds earthy flavor |
| Dried thyme | 1 tsp | Balances vegetables |
| Paprika | ½ tsp | Optional warmth |
| Salt | ¾ tsp | Adjust to taste |
| Black pepper | ½ tsp | Freshly ground |
Step-by-Step Instructions and Tips
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place potatoes, carrots, and zucchini into a large bowl. Add olive oil, minced garlic, oregano, thyme, paprika, salt, and black pepper. Toss thoroughly so all vegetables are evenly coated.
Spread vegetables into a single layer on the baking sheet, keeping space between pieces to allow even roasting. Roast for 30 to 35 minutes, stirring once halfway through cooking. Potatoes should be golden and tender, while zucchini stays lightly crisp.
For better texture, keep zucchini pieces larger so they roast instead of softening too quickly. If making a healthy vegetable tofu dish, add baked tofu during the last 10 minutes. Serve immediately or store for meal prep.
Conclusion
This garlic herb roasted potatoes recipe with carrots and zucchini is a dependable option for anyone looking for healthy vegetable dinner ideas without extra steps. The roasted vegetables develop rich flavor using simple seasoning and one pan. It works well as a side dish or as a complete meal paired with tofu or grains, making it a strong choice for everyday cooking.
FAQ
What makes this garlic herb roasted potatoes recipe healthy?
This recipe uses whole vegetables, olive oil, and herbs with no added sauces or frying.
Can I meal prep roasted potatoes carrots zucchini?
Yes, store leftovers in an airtight container for up to four days.
Can I add tofu to this roasted vegetable pan recipe?
Yes, baked tofu works well and adds protein.
Is this similar to a healthy vegetable ratatouille recipe?
It uses similar vegetables but roasting instead of stovetop cooking.