Garlic Herb Roasted Potatoes, Carrots & Zucchini – Easy Sheet Pan Perfection! 🥔🥕😋


 

Crispy on the outside, tender on the inside, and bursting with garlicky herb flavors, this roasted veggie medley is a one-pan wonder that pairs with everything! Perfect for weeknights, meal prep, or holiday feasts.

✨ Why You’ll Love This Recipe

✅ Hands-off cooking – Just chop, toss, and roast!
✅ Naturally vegan & gluten-free – Great for all diets.
✅ Customizable – Swap herbs or add Parmesan.
✅ Leftovers reinvented – Toss into salads, grain bowls, or frittatas.

📝 Ingredients (Serves 4-6)

Vegetables

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

  • 3 large carrots, cut into 1" sticks

  • 2 medium zucchini, sliced into half-moons

  • 1 red onion, cut into wedges

Garlic-Herb Coating

  • 3 tbsp olive oil

  • 4 garlic cloves, minced

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

  • 1 tbsp fresh thyme (or 1 tsp dried)

  • 1 tsp smoked paprika (optional, for depth)

  • 1 tsp salt

  • ½ tsp black pepper

Optional Finishes

  • Lemon zest

  • Grated Parmesan

  • Crushed red pepper flakes

👩‍🍳 Step-by-Step Instructions



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