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
