Garlic Herb Roasted Potatoes Carrots and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple, flavorful, and healthy side dish made with tender roasted vegetables, a fragrant garlic and herb blend, and is perfect for those following a gluten-free or Whole30 diet.
Equipment
- Large Rimmed Baking Sheet (Half-sheet size is ideal)
- Parchment Paper (optional, for easy cleanup)
- Large mixing bowl
Ingredients
- 1.5 lbs baby potatoes halved (quarter them if they are large)
- 1 lb carrots peeled and cut into 1.5-inch chunks (cut thick ends in half lengthwise)
- 3 tbsp olive oil divided
- 1 tbsp fresh thyme leaves chopped (or 1 tsp dried)
- 1 tbsp fresh rosemary chopped (or 1 tsp dried)
- 1.5 tsp kosher salt divided
- 1/2 tsp freshly ground black pepper
- 1 large zucchini approx 12 oz, cut into thick 1-inch half-moons
- 5-6 whole garlic cloves peeled and gently smashed with the side of a knife
Optional Finish: 1 tbsp fresh lemon juice or chopped fresh parsley
Instructions
- Preheat: Preheat oven to 425°F (220°C).
- Season Hard Veggies: In a large bowl, combine potatoes, carrots, and whole smashed garlic cloves. Toss with 2 tablespoons of olive oil, thyme, rosemary, 1 teaspoon of salt, and the pepper.
- First Roast (20 Mins): Spread the potato mixture onto a large, rimmed baking sheet in a single layer. Roast for 20 minutes.
- Prep Zucchini: Meanwhile, in the same bowl, toss the thick-cut zucchini with the remaining 1 tablespoon of olive oil and remaining 1/2 teaspoon of salt.
- Combine & Finish: Remove the pan from the oven. Flip the potatoes and carrots. Add the zucchini to the pan, spreading everything out so there is space between the veggies. (Use two pans if necessary—crowding causes sogginess!).
- Final Roast (20 Mins): Return to oven and roast for another 15-20 minutes, until potatoes are golden crisp and zucchini is tender-crisp.
- Serve: Taste and add more salt if needed. Brighten with an optional squeeze of lemon juice before serving warm.
Notes
- Why Whole Garlic? Minced garlic burns quickly at 425°F, turning bitter. Whole, smashed cloves roast slowly and become sweet and mild.
- Zucchini Tip: Do not cut zucchini too thin, or it will turn to mush. Thick, 1-inch chunks are best for high-heat roasting.
- Nutrition: Estimated 180 kcal per serving. Naturally Vegan, Gluten-Free, and Whole30 compliant.
Nutrition
Calories: 177kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 13mgPotassium: 665mgFiber: 3gSugar: 3gVitamin A: 139IUVitamin C: 35mgCalcium: 29mgIron: 1mg
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