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The Ultimate 30-Minute Garlic Herb Roasted Vegetables

A close-up of perfectly cooked Garlic Herb Roasted Veggies, featuring golden potatoes, bright carrots, and zucchini slices.
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Make tender and flavorful roasted vegetables with crispy edges using potatoes, carrots, and zucchini seasoned with garlic, thyme, and rosemary.

Ingredients

Scale
  • 1 lb small potatoes, quartered
  • 3 medium carrots, chopped into 1-inch pieces
  • 2 medium zucchini, chopped into 1-inch pieces
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the potatoes and carrots in a large bowl. Toss them with 2 tablespoons of olive oil, half of the minced garlic, half of the thyme, half of the rosemary, salt, and pepper.
  3. Spread the potatoes and carrots in a single layer on a large baking sheet.
  4. Roast for 15 minutes.
  5. While the potatoes and carrots roast, place the zucchini in the same bowl. Toss with the remaining 1 tablespoon of olive oil, remaining garlic, remaining herbs, and a pinch more salt and pepper.
  6. Remove the baking sheet from the oven. Add the seasoned zucchini to the sheet, spreading everything out evenly.
  7. Return the sheet to the oven and roast for another 12 to 15 minutes, or until the potatoes are tender and the vegetables have browned edges.
  8. Serve immediately.

Notes

  • For extra crispy potatoes, soak them in cold water for 30 minutes before drying them completely and tossing with oil.
  • If you use fresh herbs, double the amount listed. Chop them finely before mixing with the oil.
  • Do not overcrowd the baking sheet; use two sheets if necessary to promote browning instead of steaming.

Nutrition

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