You know that moment when you pull a tray of roasted potatoes, carrots, and zucchini out of the oven, and the whole kitchen smells like heaven? That’s when you realize—this simple trio is the secret weapon of side dishes. The potatoes get all golden and crispy on the edges, the carrots turn sweet and caramelized, and the zucchini? Oh, it stays tender with just the right amount of bite. Roasting does something magical to vegetables—it transforms them into something greater than the sum of their parts.
I first made this combo for a last-minute Friendsgiving a few years ago when I realized I’d forgotten to plan a side dish. Twenty minutes of chopping and tossing later, I had a tray of veggies in the oven. You should’ve seen how fast it disappeared! Now, it’s my go-for dish for everything from weeknight dinners (when I’m too tired to fuss) to holiday spreads. The best part? It’s foolproof. Even my nephew who “hates veggies” asks for seconds when they’re roasted like this.
Why You’ll Love These Roasted Potatoes, Carrots and Zucchini
Let me count the ways these roasted veggies steal the show every time I make them. First – that caramelized goodness! Roasting brings out natural sweetness you just can’t get from steaming or boiling. The potatoes crisp up beautifully, the carrots get tender but still have bite, and the zucchini? Perfectly roasty without turning to mush.
But wait, there’s more:
- Crazy simple – toss, roast, and forget about it
- Works with everything from weekday dinners to holiday spreads
- Healthy without trying – just oil and herbs doing their thing
- Crowd-pleaser magic – even veggie skeptists go back for seconds
The fresh herbs give it that special something, but listen – this plays just as nicely with maple-glazed Brussels sprouts on your Thanksgiving table as it does with Tuesday night meatloaf. And let’s be real – any dish that makes cleaning up just one sheet pan deserves a gold star in my book.
Ingredients for Roasted Potatoes, Carrots and Zucchini
Okay, let’s talk ingredients—because great roasted veggies start with picking the right players. I’ve made this enough times to know exactly what works (and what doesn’t). Here’s what you’ll need:
- 1 1/4 lb baby potatoes – halved (look for ones about the size of golf balls—they roast perfectly)
- 1 lb carrots – scrubbed clean and cut into 2-inch chunks (no need to peel if they’re fresh!)
- 3 tbsp olive oil – divided (trust me, you’ll want that extra glug)
- 1 tbsp fresh thyme – minced (those little leaves pack major flavor)
- 1 tbsp fresh rosemary – minced (skip the dried stuff here—it makes all the difference)
- Salt & freshly ground black pepper – to taste (I’m heavy-handed with both)
- 12 oz zucchini – trimmed and cut into 1-inch pieces (add these later so they don’t turn to mush)
- 4 garlic cloves – minced (because what’s roasted veggies without garlic?)
See? Nothing fancy—just good, simple ingredients that turn into something amazing together. The rosemary and thyme are my non-negotiables though—they give that woodsy, holiday vibe even on regular weeknights.
How to Make Roasted Potatoes, Carrots and Zucchini
Alright, let’s get these veggies roasting! I swear by this method because it gives you perfectly cooked potatoes, caramelized carrots, and zucchini with just the right texture—not too soft, not too firm. The secret? Adding the zucchini partway through so it doesn’t turn to mush while the heartier veggies get a head start.
Prepping the Vegetables
First things first—size matters here. Cut your baby potatoes in half (quarters if they’re bigger than golf balls) so they roast evenly. For carrots, I like cutting them on a diagonal—it just looks prettier, and those angled edges caramelize beautifully. Zucchini gets chopped into generous 1-inch chunks so they hold their shape. Pro tip: dry your veggies well after washing—water is the enemy of crispy roasting!
Roasting Tips for Perfect Texture
Here’s my golden rule: don’t overcrowd the pan! Spread those veggies in a single layer with some breathing room, or they’ll steam instead of roast. About halfway through, give everything a good flip—use a thin metal spatula to scrape up any tasty browned bits. And don’t panic if things look done early—trust the timer, but taste test a carrot chunk to be sure. They should be fork-tender but still have some bite.
Oh, and if you’re making this alongside your Thanksgiving turkey, just slide these onto the lower rack while the bird finishes up—they’ll happily roast together.
- Preheat oven to 400°F (200°C)—hot enough to caramelize!
- Toss potatoes and carrots with most of the oil and all herbs
- Roast those heartier veggies first (20 minutes)
- Toss zucchini with remaining oil and add to pan
- Sprinkle minced garlic over everything
- Finish roasting (another 20 minutes)
- Serve hot—watch those fingers, everything’s piping hot!
See? Easy-peasy. The hardest part is waiting while that incredible roasted veggie smell fills your kitchen!
Serving Suggestions for Roasted Potatoes, Carrots and Zucchini
Here’s the beautiful thing about this veggie trio—it plays well with absolutely everything. On lazy weeknights, I throw it next to a simple grilled chicken breast or pan-seared salmon, and boom—dinner’s done. Holidays? It’s my secret weapon. The earthy herbs make it fancy enough for Thanksgiving beside your turkey, but casual enough for Friendsgiving potlucks.
Some of my favorite pairings:
- Sunday pot roast with all the drippings (those potatoes soak it up perfectly)
- Herb-crusted pork chops for a full autumn flavor explosion
- As part of a vegetarian spread with crusty bread and dips
- Next to fried eggs for the world’s best breakfast-for-dinner
Pro tip: Double the batch—leftovers get even better folded into omelets or tossed with pasta the next day!
Storage and Reheating Tips
Okay, confession time – I rarely have leftovers of these roasted veggies because everyone gobbles them up! But when I do manage to save some, here’s how I keep them tasting fresh. First, let them cool completely before packing into airtight containers – that steam will turn them soggy if you trap it in. They’ll keep in the fridge for about 3 days, though the zucchini gets a bit softer.
For reheating? Skip the microwave unless you want mush! Instead, spread them on a baking sheet and pop them back in a 350°F oven for 5-10 minutes. The potatoes crisp right back up, and the carrots regain that lovely caramelized edge. If you’re feeling fancy, a quick drizzle of fresh olive oil and pinch of salt brings them right back to life.
Variations for Roasted Potatoes, Carrots and Zucchini
Listen, the beauty of this roasted veggie combo is how easily it adapts to whatever you’ve got in your fridge or whatever mood strikes you. I’ve played with this base recipe more times than I can count, and here are my favorite ways to shake it up when I’m feeling fancy (or just cleaning out the produce drawer):
Toss in a handful of other veggies – cauliflower florets hold up great to roasting, and I love throwing in some halved Brussels sprouts for extra crunch. Just add them with the potatoes and carrots since they need more time. Sweet potato chunks? Absolute game changer – they caramelize like a dream.
The herb swap is my go-to move when I want a different vibe. Out of rosemary? Try sage or oregano for something earthier. Sumac gives it this bright, lemony pop that’s perfect with chicken. And let’s talk cheese – a shower of grated parmesan in the last 5 minutes of roasting creates this magical crust that’ll have everyone fighting for the crispy bits.
The key is keeping the basic method – sturdy veggies first, delicate ones later – while playing with flavors. Heck, I’ve even done an everything-but-the-kitchen-sink version with chickpeas thrown in for protein. Whatever you choose, just keep that oven hot and give everything space to roast properly!
FAQ About Roasted Potatoes, Carrots and Zucchini
I get asked about these roasted veggies all the time—here are the burning questions folks keep hitting me with. First up: “Can I use frozen vegetables?” Honestly? I wouldn’t. Frozen zucchini turns to mush, and frozen carrots get weirdly waterlogged. But in a pinch, frozen potatoes (thawed and patted dry) can work—just expect less crispness. “Why does my zucchini get soggy?” Oh honey, you’re probably adding it too soon! That’s why I swear by tossing it in halfway through—it keeps that perfect tender-crisp bite.
Other common head-scratchers:
- “Can I prep this ahead for Thanksgiving?” – Absolutely! Chop everything the day before (keep potatoes in water to prevent browning). Just drain and pat dry before roasting.
- “What if I don’t have fresh herbs?” – Use 1 tsp dried rosemary and 3/4 tsp dried thyme instead—but fresh really is worth it.
- “Why aren’t my potatoes crispy enough?” – Crowded pans steam instead of roast. Use two sheets if needed, and crank your oven to 425°F for the last 5 minutes.
Remember—the best roasted veggies need breathing room, hot ovens, and a little patience while they work their caramelized magic!
Nutritional Information
Here’s the skinny on these roasted veggies – they’re as good for you as they are delicious! One generous serving (about 1/4 of the recipe) clocks in at right around 180 calories. You’re looking at 8g of healthy fats (thank you, olive oil!), 25g of energizing carbs with 5g of fiber, and 3g of plant-based protein. Best part? Only 6g of natural sugars from those sweet roasted carrots.
Now, full transparency – these numbers can change based on your specific ingredients. Did you go heavy on the olive oil? Maybe sneak extra garlic in? (No judgment!) Different potato or carrot varieties can shift things slightly too. But the beauty of this dish is that no matter how you tweak it, you’re still loading up on wholesome veggies with minimal processed ingredients – and maximum flavor!
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Roasted Potatoes, Carrots and Zucchini
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful vegetable side dish roasted with garlic and herbs.
Ingredients
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tbsp olive oil, divided
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat your oven to 400°F (200°C) and set a rack to the middle.
- In a large bowl, toss potatoes and carrots with 2 1/2 tbsp olive oil, thyme, rosemary, salt, and pepper.
- Spread carrots and potatoes onto a rimmed baking sheet. Roast for 20 minutes.
- Toss zucchini with remaining 1/2 tbsp olive oil and lightly season with salt.
- Add zucchini to the baking sheet with roasted potatoes and carrots.
- Add minced garlic, toss everything, and spread into an even layer.
- Return to oven and roast until veggies are tender and slightly browned, about 20 minutes longer.
- Serve warm.
Notes
- Cut vegetables evenly for consistent roasting.
- Adjust seasoning to taste.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted potatoes, roasted carrots, roasted zucchini, vegetable side dish, Thanksgiving recipes