Savory, rustic, and roasted to golden perfection, this Garlic Herb Roasted Vegetables recipe is the ultimate easy side dish — packed with flavor, color, and wholesome goodness.

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📝 Description

When you need a simple, crowd-pleasing side that pairs with anything from chicken to steak to a vegetarian main, Garlic Herb Roasted Potatoes, Carrots, and Zucchini deliver every time. Earthy baby potatoes, sweet carrots, and tender zucchini are tossed in olive oil, fresh garlic, and fragrant herbs, then roasted until perfectly caramelized and crispy on the edges.

This dish is a staple in my kitchen — comforting, colorful, and always a hit at the dinner table. It’s budget-friendly, naturally gluten-free, and incredibly easy to make with minimal prep. Perfect for holiday dinners or a wholesome weeknight meal.

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🧂 Ingredients (U.S. Standard Measurements)

• 1 lb baby potatoes, halved (or quartered if large)
• 3 medium carrots, peeled and cut into ½-inch thick slices
• 2 medium zucchinis, sliced into half-moons
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• ¾ teaspoon salt (or to taste)
• ½ teaspoon ground black pepper
• Optional: fresh parsley or grated Parmesan for garnish

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🍳 Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easier cleanup.

2. Prep the Vegetables

Place the halved baby potatoes, carrots, and zucchini in a large mixing bowl.

3. Season

Add olive oil, minced garlic, thyme, rosemary, parsley, salt, and pepper. Toss everything together until the vegetables are well coated.

4. Roast

Spread the vegetables evenly on the baking sheet. Roast for 35–40 minutes, flipping once halfway through, until the potatoes are tender and everything is golden brown on the edges.

5. Garnish & Serve

Sprinkle with fresh parsley or Parmesan (optional) and serve hot.

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🔁 Variation (From Me!)

🍠 Sweet Potato & Brussels Sprouts Twist

Swap half the carrots for sweet potatoes and the zucchini for halved Brussels sprouts. Add a drizzle of balsamic glaze after roasting for a gourmet touch.

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🧠 Tips & Tricks

• Cut veggies to similar sizes so they cook evenly.
• For extra crispiness, don’t overcrowd the pan — use two sheets if necessary.
• Add the zucchini halfway through baking if you prefer it less soft.
• Great for meal prep! Store in an airtight container and reheat in the oven or air fryer.
• Elevate the flavor with a splash of lemon juice or fresh herbs right before serving.

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🔢 Nutrition Facts (Per Serving, Serves 4)

• Calories: 180
• Fat: 9g
• Carbohydrates: 23g
• Fiber: 4g
• Sugar: 5g
• Protein: 3g
• Sodium: 300mg

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🍽 Perfect For

• Holiday dinners
• Healthy weeknight meals
• Plant-based meal planning
• Pairing with chicken, beef, fish, or tofu
• Serving alongside rice or quinoa bowls