If you’re craving a vibrant, delicious way to get more veggies on your plate, Roasted Potatoes, Carrots, and Zucchini will absolutely steal the show. Every bite brings the perfect medley of golden potatoes, sweet earthy carrots, and tender zucchini, all lightly crisped and richly seasoned with classic herbs. This dish makes a stunning (and easy!) side for any meal, whether you’re cooking up a quick weeknight dinner or hosting a family feast. It’s healthy comfort food that looks as lovely as it tastes, and it’s one of those recipes I turn to whenever I need something simple, colorful, and universally loved.

Roasted Potatoes, Carrots, and Zucchini Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here: the magic of Roasted Potatoes, Carrots, and Zucchini lies in picking fresh, simple ingredients, and letting the oven work its transformative power. Each addition brings a new layer of flavor, color, and irresistible texture to the final dish.

Yukon Gold potatoes: Creamy and slightly sweet, they crisp up beautifully and hold their shape when roasted.
Carrots: These add an earthy sweetness and lovely pop of color—perfect for balancing out the heartier potatoes.
Zucchini: Mild and tender, zucchini roasts quickly and adds moisture and freshness to the pan.
Olive oil: Ensures even, golden roasting and brings out each vegetable’s natural richness.
Garlic powder: Infuses the vegetables with savory depth and warmth—no need to peel fresh garlic.
Dried thyme: Brings an aromatic, woodsy note that complements all three vegetables.
Dried oregano: Gives a hint of Mediterranean zest and bright herbal flavor.
Salt: Don’t skimp! Salt is essential for pulling out moisture and intensifying each bite.
Black pepper: A little heat for balance and extra flavor complexity.
Fresh parsley: Sprinkled over at the end, parsley adds a fresh, vibrant finish and pretty green flecks.

How to Make Roasted Potatoes, Carrots, and Zucchini

Step 1: Prep Your Pan and Oven

Start by heating your oven to 425°F (220°C), which is just right for getting those beautifully caramelized edges without burning. Line a large baking sheet with parchment paper—this makes cleanup a breeze and helps the veggies roast instead of steam.

Step 2: Season the Potatoes and Carrots

In a big mixing bowl, combine the chopped Yukon Gold potatoes and thick carrot rounds. Drizzle them with half your olive oil, then sprinkle on the garlic powder, thyme, oregano, salt, and pepper. Toss well so every piece is gleaming and coated in those wonderful herbs and seasonings.

Step 3: Get Roasting

Spread the seasoned potatoes and carrots out on your prepared baking sheet. Try to keep them in a single layer—overcrowding the pan can lead to steaming rather than roasting. Roast these for 20 minutes so they start getting tender and caramelizing around the edges.

Step 4: Add the Zucchini and Finish Roasting

Meanwhile, toss your sliced zucchini with the rest of the olive oil and a little extra salt and pepper. After the first 20 minutes, add the zucchini to the pan, gently mixing it in with the potatoes and carrots. Pop everything back into the oven for another 15 to 20 minutes, until the Roasted Potatoes, Carrots, and Zucchini are golden-brown, crispy at the edges, and perfectly tender.

Step 5: Garnish and Serve

Once your veggies are out of the oven, shower them generously with chopped fresh parsley. The green parsley isn’t just decorative—it adds a final fresh, herby note that perfectly finishes off your Roasted Potatoes, Carrots, and Zucchini.

How to Serve Roasted Potatoes, Carrots, and Zucchini

Garnishes

I love finishing with vibrant fresh parsley, but you can also try a sprinkle of grated Parmesan cheese while the vegetables are still hot, or a pinch of red pepper flakes for some gentle heat. A dash of freshly squeezed lemon can also wake up all those savory flavors for extra zip.

Side Dishes

Roasted Potatoes, Carrots, and Zucchini pair beautifully with almost any entrée. Serve them alongside roast chicken, grilled fish, or even a simple baked tofu for a hearty, plant-based meal. Their warmth and color also make them a favorite at holiday tables.

Creative Ways to Present

For a gorgeous presentation, try serving this dish on a large platter with extra herbs scattered over the top. Or, turn Roasted Potatoes, Carrots, and Zucchini into a main course by tossing them with cooked quinoa or lentils and a drizzle of lemony dressing. Leftovers are fantastic tucked into wraps or scattered over a salad the next day!

Make Ahead and Storage

Storing Leftovers

Store any leftover Roasted Potatoes, Carrots, and Zucchini in an airtight container in the fridge. They’ll stay fresh and tasty for about 3 to 4 days, making them ideal for meal-prepping your sides for the week ahead.

Freezing

While you can freeze these veggies, their texture softens a bit upon thawing. If you do freeze them, let the veggies cool completely before transferring to a freezer-safe container. Try to use within 1 to 2 months for optimal taste and texture.

Reheating

To revive the wonderful crispiness of Roasted Potatoes, Carrots, and Zucchini, reheat them on a baking sheet in a 400°F (205°C) oven for about 10 minutes. Microwaving is quick but will make the veggies softer, so use the oven whenever possible.

FAQs

Can I use different vegetables in this recipe?

Absolutely! Roasted Potatoes, Carrots, and Zucchini are really flexible—swap in sweet potatoes, parsnips, or even bell peppers based on what you love or have on hand. Just keep cooking times in mind for harder veggies.

What’s the secret to getting the veggies crispy?

The key is to avoid overcrowding the pan and to roast at a high temperature! This allows moisture to evaporate, creating lovely golden edges on your Roasted Potatoes, Carrots, and Zucchini.

How do I cut the vegetables for even roasting?

Cut the potatoes into 1-inch chunks, carrots into 1/2-inch rounds, and zucchini into thick half-moons. Keeping everything a similar size helps ensure all the vegetables cook at the same rate.

Is this dish suitable for gluten-free or vegan diets?

Yes! Roasted Potatoes, Carrots, and Zucchini are naturally both gluten-free and vegan. Just double-check any garnishes (like Parmesan) if dietary restrictions are a concern.

Can I make this dish ahead for a party?

Definitely. You can chop and season the veggies a day ahead and roast them just before serving. This makes Roasted Potatoes, Carrots, and Zucchini a wonderful, stress-free choice for entertaining.

Final Thoughts

If you’re ready to fall in love with vegetables all over again, make Roasted Potatoes, Carrots, and Zucchini your go-to side dish. It’s simple, reliable, and always gets rave reviews around my table—give it a try and see for yourself just how easy and tasty eating your veggies can be!

Roasted Potatoes, Carrots, and Zucchini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

A delightful and easy recipe for Roasted Potatoes, Carrots, and Zucchini that makes a perfect side dish for any meal. These veggies are seasoned with aromatic herbs and roasted to perfection, creating a flavorful and healthy dish.

Ingredients

Scale

Potatoes:

3 medium Yukon Gold potatoes, cut into 1-inch chunks

Carrots:

3 large carrots, peeled and sliced into 1/2-inch thick rounds

Zucchini:

2 medium zucchini, sliced into thick half-moons

Seasonings:

3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish:

2 tablespoons chopped fresh parsley

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare Potatoes and Carrots: In a large bowl, combine the potatoes and carrots. Drizzle with half of the olive oil and season with garlic powder, thyme, oregano, salt, and pepper. Toss to coat evenly, then spread on the baking sheet.
Roast Potatoes and Carrots: Roast for 20 minutes.
Prepare Zucchini: Toss the zucchini in the remaining olive oil and season with salt and pepper.
Combine and Roast: After 20 minutes, add the zucchini to the pan with the potatoes and carrots. Toss everything together and roast for another 15–20 minutes until tender and golden.
Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve hot.