Garlic Herb Roasted Potatoes, Carrots, and Zucchini – Crispy & Flavorful! 🥔🥕😋


 

These Garlic Herb Roasted Vegetables are the perfect side dish—crispy on the outside, tender on the inside, and packed with savory garlic, fresh herbs, and a hint of lemon. Easy to make and always a crowd-pleaser, they pair perfectly with roast chicken, steak, or fish!

Why You’ll Love This Recipe

✅ One-pan wonder – Minimal cleanup!
✅ Bursting with flavor – Garlic, herbs, and lemon zest take it to the next level.
✅ Perfect texture – Crispy potatoes, sweet carrots, and tender zucchini.
✅ Versatile – Swap veggies based on what’s in season.

Ingredients You’ll Need

For the Vegetables:

  • 1 lb baby potatoes, halved (or Yukon gold, cubed)

  • 3 carrots, cut into sticks

  • 1 medium zucchini, sliced into half-moons

  • 3 tbsp olive oil

  • 4 garlic cloves, minced

  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)

  • ½ tsp paprika

  • ½ tsp salt (or to taste)

  • ¼ tsp black pepper

  • Zest of 1 lemon (optional, for brightness)

Optional Garnish:

  • Fresh parsley, chopped

  • Grated Parmesan cheese

  • Red pepper flakes (for heat)

Step-by-Step Instructions



;