Description
Golden, garlicky roasted potatoes, carrots, and zucchini with crisp edges, tender centers, and a bright herb finish. A cozy, vegan sheet-pan side that’s weeknight-easy and dinner-party worthy.
Ingredients
Scale
- 1 1/2 pounds baby potatoes, halved
- 4 medium carrots, cut into sticks
- 2 medium zucchini, sliced into half-moons
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat Your Equipment: Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine Ingredients: In a large bowl, toss potatoes, carrots, and zucchini with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
- Prepare Your Cooking Vessel: Spread vegetables on the baking sheet in a single layer, leaving space between pieces.
- Assemble the Dish: Turn cut sides of potatoes down to encourage crisp edges.
- Cook to Perfection: Roast for 25–30 minutes, tossing once halfway, until potatoes are golden and carrots are tender.
- Finishing Touches: Taste and adjust seasoning. Add a sprinkle of fresh herbs or a squeeze of lemon if desired.
- Serve and Enjoy: Transfer to a warm platter and serve immediately.
Notes
- Note: Do not overcrowd the pan or vegetables will steam instead of roast.
- Roast on the upper rack for extra browning and crispness.
- Dry vegetables well after washing to help caramelization.
- For brighter flavor, finish with chopped parsley or a light drizzle of balsamic glaze.
- Reheat leftovers in a 350°F (175°C) oven to revive crisp edges.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 10.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: roasted vegetables, garlic herb potatoes, carrots, zucchini, sheet pan vegetables, vegan side dish, easy weeknight sides, Mediterranean roasted veggies