Easy Roasted Potatoes, Carrots, and Zucchini

Here is my favorite roasted potatoes, carrots, and zucchini recipe, with baby potatoes, tender carrots, fresh zucchini, and plenty of garlic, rosemary, and thyme.

This sheet pan veggie dish is one of my go-to weeknight dinners when I need something easy and healthy. I love that everything roasts together on one pan, and the leftovers are perfect for lunch the next day. Plus, cleanup is a breeze!

What Kind of Potatoes Should I Use?

Baby potatoes are perfect for this recipe because they’re already bite-sized and cook evenly without much prep work. You can use any variety of baby potatoes you find at the store – red, yellow, or white all work great and they’ll give you a creamy interior with a nice crispy exterior when roasted. If you can’t find baby potatoes, regular potatoes cut into 1 to 2-inch chunks will do the job just fine. Just make sure all your potato pieces are roughly the same size so they cook at the same rate as your other vegetables.

Options for Substitutions

This roasted veggie recipe is easy to adapt based on what you have in your kitchen:

• Baby potatoes: Regular potatoes work great too – just cut them into similar-sized chunks so everything cooks evenly. Yukon golds, red potatoes, or even sweet potatoes are all good options.
• Fresh herbs: If you don’t have fresh thyme and rosemary, use dried herbs instead. Just cut the amount to 1 teaspoon of each since dried herbs are more concentrated.
• Zucchini: Yellow squash is basically interchangeable with zucchini here. You could also try bell peppers or even Brussels sprouts, though they might need a few extra minutes in the oven.
• Olive oil: Avocado oil or melted butter work just as well for roasting. Both will give you that nice golden color and crispy edges.
• Carrots: Parsnips make a great swap for carrots and add a slightly sweet, earthy flavor. Cut them the same size as you would the carrots.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting vegetables is overcrowding the pan, which causes them to steam instead of roast and leaves you with mushy vegetables rather than crispy, caramelized ones – use two baking sheets if needed to give everything enough space.

Since potatoes and carrots take longer to cook than zucchini, adding all the vegetables at once will result in either undercooked root vegetables or overcooked, mushy zucchini, so add the zucchini during the last 15-20 minutes of roasting.

Make sure to cut your vegetables into similar-sized pieces so they cook evenly, and don’t skip tossing them halfway through roasting to ensure all sides get that nice golden-brown color.

Finally, wait to add the garlic until the last 10 minutes of cooking since it burns easily and can turn bitter if exposed to high heat for too long.

What to Serve With Roasted Potatoes, Carrots, and Zucchini?

These roasted vegetables make a great side dish for just about any protein you’re cooking up for dinner. They pair really well with roasted chicken, grilled steak, or even baked salmon since the herbs and garlic complement most main dishes without overpowering them. If you want to make this a complete vegetarian meal, try serving the veggies over quinoa or couscous with some crumbled feta cheese on top. You could also add a simple green salad on the side, or serve them alongside a frittata or quiche for a satisfying brunch.

Storage Instructions

Store: Keep your leftover roasted veggies in an airtight container in the fridge for up to 4 days. They make a great side dish throughout the week and taste delicious cold in a salad or warmed up for dinner.

Freeze: While you can freeze these roasted vegetables for up to 2 months in a freezer-safe container, just know that the zucchini might get a bit softer when thawed. The potatoes and carrots hold up much better, so it’s still worth doing if you have extras.

Reheat: The best way to bring these back to life is in the oven at 400°F for about 10 minutes until they’re heated through and a little crispy again. You can also use the microwave if you’re in a hurry, but they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 680-760
• Protein: 13-16 g
• Fat: 35-40 g
• Carbohydrates: 85-95 g

Ingredients

• 1 tbsp fresh rosemary (finely chopped)
• 1 lb medium carrots (cut into 2-inch pieces)
• salt to taste
• 12 oz zucchini (cut into half-moons)
• 4 garlic cloves (minced)
• 3 tbsp olive oil (I use Bariani)
• 1.25 lb baby potatoes (halved for even cooking)
• 1 tbsp fresh thyme
• black pepper to taste (freshly ground preferred)

Step 1: Prepare and Season Root Vegetables

• 1.25 lb baby potatoes
• 1 lb medium carrots
• 2 1/2 tbsp olive oil
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• salt to taste
• black pepper to taste

Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.

In a large bowl, combine the halved baby potatoes and 2-inch carrot pieces.

Add 2.5 tablespoons of olive oil, finely chopped fresh thyme and rosemary, salt, and freshly ground black pepper.

Toss everything together thoroughly until the vegetables are well coated with the oil and seasonings.

I always make sure each piece is coated, as this creates a more even roast and better flavor.

Step 2: Begin Roasting and Prepare Zucchini

• 12 oz zucchini
• 1/2 tbsp olive oil
• salt to taste

Spread the seasoned potatoes and carrots in a single layer on a large baking sheet.

This single layer is crucial for proper roasting and browning, preventing steaming.

Place the baking sheet into the preheated oven and roast for 20 minutes.

While the root vegetables are roasting, prepare the zucchini by cutting it into half-moons.

In a separate bowl, toss the zucchini with the remaining 1/2 tablespoon of olive oil and a pinch of salt.

I find salting zucchini just before roasting helps draw out a little moisture and enhances its flavor.

Step 3: Combine Vegetables and Finish Roasting

• 4 garlic cloves

After the initial 20 minutes, carefully remove the baking sheet from the oven.

Add the seasoned zucchini and minced garlic to the sheet with the roasted potatoes and carrots.

Toss all the vegetables together gently to ensure everything is evenly distributed.

Return the baking sheet to the oven and continue to roast for another 20 minutes, or until all the vegetables are tender and slightly caramelized.

Make sure the garlic doesn’t burn, it should be fragrant and lightly golden.

Easy Roasted Potatoes, Carrots, and Zucchini

Delicious Easy Roasted Potatoes, Carrots, and Zucchini recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 720 kcal

Ingredients

  

• 1 tbsp fresh rosemary (finely chopped)
• 1 lb medium carrots (cut into 2-inch pieces)
• salt to taste
• 12 oz zucchini (cut into half-moons)
• 4 garlic cloves (minced)
• 3 tbsp olive oil (I use Bariani)
• 1.25 lb baby potatoes (halved for even cooking)
• 1 tbsp fresh thyme
• black pepper to taste (freshly ground preferred)

Instructions

 

• Preheat your oven to 400°F (200°C) to ensure it's hot and ready for roasting. In a large bowl, combine the halved baby potatoes and 2-inch carrot pieces. Add 2.5 tablespoons of olive oil, finely chopped fresh thyme and rosemary, salt, and freshly ground black pepper. Toss everything together thoroughly until the vegetables are well coated with the oil and seasonings. I always make sure each piece is coated, as this creates a more even roast and better flavor.
• Spread the seasoned potatoes and carrots in a single layer on a large baking sheet. This single layer is crucial for proper roasting and browning, preventing steaming. Place the baking sheet into the preheated oven and roast for 20 minutes. While the root vegetables are roasting, prepare the zucchini by cutting it into half-moons. In a separate bowl, toss the zucchini with the remaining 1/2 tablespoon of olive oil and a pinch of salt. I find salting zucchini just before roasting helps draw out a little moisture and enhances its flavor.
• After the initial 20 minutes, carefully remove the baking sheet from the oven. Add the seasoned zucchini and minced garlic to the sheet with the roasted potatoes and carrots. Toss all the vegetables together gently to ensure everything is evenly distributed. Return the baking sheet to the oven and continue to roast for another 20 minutes, or until all the vegetables are tender and slightly caramelized. Make sure the garlic doesn't burn, it should be fragrant and lightly golden.