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Sheet Pan Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A close-up of perfectly cooked Garlic Herb Roasted Veggies including carrots, potatoes, and zucchini on a white plate.
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Stop stressing over weeknight sides. This recipe uses a sheet pan to create flavorful Garlic Herb Roasted Veggies with tender centers and golden-brown edges using simple ingredients.

Ingredients

Scale
  • 1.5 lbs small potatoes, quartered
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch thick half-moons
  • 5 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 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 cut 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 denser vegetables a head start.
  4. While the potatoes and carrots roast, place the zucchini in the same bowl. Add the remaining 1 tablespoon of olive oil, minced garlic, rosemary, thyme, remaining salt, and pepper. Toss to coat the zucchini evenly.
  5. After 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 all vegetables into a single layer.
  6. Return the sheet pan to the oven and roast for another 15 to 20 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 an easy side dish for dinner.

Notes

  • For the crispiest roasted veggies technique, make sure your vegetables are not overcrowded on the sheet pan. Use two pans if necessary to allow steam to escape.
  • If you prefer fresh herbs, use 1 tablespoon each of fresh chopped rosemary and fresh chopped thyme instead of dried.
  • This recipe works well for vegetable meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

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