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Ultimate 30-Minute Garlic Herb Roasted Root Vegetables and Zucchini: Crispy Outside, Tender Inside

A close-up of perfectly cooked Garlic Herb Roasted Veggies, including potatoes, carrots, and zucchini, seasoned with herbs.
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You need great tasting side dishes that take minimal effort. This recipe shows you the simplest approach for making delicious garlic herb roasted vegetables and potatoes that everyone at your table will enjoy. Learn the roasting techniques for tender centers and golden-brown edges every time.

Ingredients

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

Instructions

  1. Preheat your oven to 425 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 1 tablespoon of the olive oil and toss to coat evenly. Spread these root vegetables in a single layer on the prepared baking sheet.
  3. Roast the potatoes and carrots for 15 minutes. This head start helps them become tender before adding the zucchini.
  4. While the root vegetables roast, prepare the seasoning. In the same bowl, combine the minced garlic, remaining 2 tablespoons of olive oil, thyme, rosemary, salt, and pepper.
  5. Remove the baking sheet from the oven. Add the zucchini chunks to the sheet. Pour the garlic herb mixture over all the vegetables. Toss everything directly on the sheet pan until all pieces are well coated.
  6. Spread the vegetables into a single layer again, ensuring they have space for proper roasting.
  7. Return the sheet pan to the oven and roast for an additional 12 to 15 minutes, or until the potatoes are fork-tender and the edges of all vegetables are lightly browned and crispy.
  8. Serve this flavorful side dish immediately with your main course.

Notes

  • For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before drying them completely. Pat them very dry before tossing with oil.
  • If you prefer fresh herbs, use 2 teaspoons of fresh chopped thyme and 2 teaspoons of fresh chopped rosemary instead of dried.
  • This sheet pan roasted veggie medley pairs well with roasted chicken or grilled steak.

Nutrition

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