Name: Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini
Prep time: 10 min
Cook time: PT-491144H16M49S
Total time: PT-491144H16M49S
Cuisine: International / Home‑cooking
Ingredients: About 1.5 lbs potatoes (Yukon Gold or red), cut into chunks; 3–4 carrots, peeled and sliced; 2 medium zucchinis, sliced into thick half‑moons; 3 tablespoons olive oil; 3 garlic cloves, minced (optional); 1 teaspoon dried Italian herbs (or a mix of thyme, oregano, basil); Salt, to taste; Black pepper, to taste; Optional: 1/2 teaspoon paprika or red pepper flakes for heat/smoke, or lemon zest for brightness; Fresh parsley or chopped herbs for garnish (optional)

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This Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini is one of my favorite side dishes—it’s hearty, colorful, and packed with natural flavor. The vegetables turn golden and tender in the oven, with just the right amount of crisp edges. I love how easy it is to make and how it complements almost any main dish, from grilled meats to baked tofu.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple, but never boring. Roasting brings out the natural sweetness in the carrots, gives the potatoes a crispy exterior with a fluffy center, and keeps the zucchini tender without getting mushy. It’s naturally gluten-free, vegan, and great for meal prep. Plus, I can mix and match herbs or add other veggies depending on what I have on hand. Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (Yukon Gold or red potatoes), cut into chunks
Carrots, peeled and sliced
Zucchini, sliced into thick half-moons
Olive oil
Garlic, minced (optional)
Dried Italian herbs (or a mix of thyme, oregano, and basil)
Salt
Black pepper
Optional: paprika, red pepper flakes, or lemon zest for extra flavor
Fresh parsley or chopped herbs for garnish

Directions

I start by preheating the oven to 425°F (220°C) and lining a large baking sheet with parchment paper for easy cleanup.

I prepare the vegetables, making sure to cut them into similar-sized pieces so they roast evenly.

In a large bowl, I toss the potatoes and carrots with olive oil, salt, pepper, garlic, and dried herbs. Since they take longer to cook, I spread them on the baking sheet and roast for 20 minutes first.

After 20 minutes, I remove the sheet from the oven, add the zucchini, and toss everything together gently. I return the tray to the oven and roast for another 15–20 minutes, or until all the vegetables are tender and golden brown on the edges.

I finish by sprinkling with fresh herbs or a bit of lemon zest before serving.

Servings and timing

This recipe serves 4–6 as a side.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

Sometimes I add red onion or bell peppers for more color and flavor.

When I want extra crispiness, I roast the veggies at a slightly higher heat (450°F) and avoid crowding the pan.

I occasionally toss in whole garlic cloves for a mellow, roasted garlic flavor.

For a Mediterranean touch, I drizzle with balsamic glaze or top with crumbled feta before serving.

If I want a smoky note, I sprinkle in smoked paprika or cumin with the seasoning.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.

To reheat, I spread them on a baking sheet and warm in a 375°F (190°C) oven for 10–15 minutes, which helps bring back their roasted texture.

I avoid microwaving if I can, since it softens the edges, but it works in a pinch. Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini

FAQs

Can I make this ahead of time?

Yes. I often prep the veggies earlier in the day and roast them just before dinner. You can also roast them ahead and reheat in the oven before serving.

Should I peel the potatoes?

Not always. I leave the skins on for Yukon Gold or red potatoes—they add texture and nutrients. Just make sure they’re scrubbed clean.

Why roast the zucchini later?

Zucchini cooks faster than potatoes and carrots. Adding it later keeps it tender without turning mushy.

Can I use sweet potatoes instead?

Absolutely. I swap or combine them with regular potatoes when I want a sweeter, more nutrient-rich option.

What can I serve this with?

I love serving it alongside roasted chicken, baked salmon, grilled tofu, or even spooned over quinoa or couscous for a complete vegetarian meal.

Conclusion

This Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini is everything I want in a side dish—simple, delicious, and versatile. It’s the kind of recipe I keep in rotation year-round, whether I’m cooking a cozy family dinner or prepping easy lunches. With crispy edges and tender centers, these roasted veggies always come out just right.