Can I make this ahead of time?

Yes! Roast the vegetables and store in an airtight container in the refrigerator. Reheat in a 400°F oven for 5–7 minutes to crisp them back up.

Can I use other vegetables?

Absolutely — sweet potatoes, Brussels sprouts, or cauliflower work great.

Keep leftovers refrigerated in an airtight container for up to 4 days.

Perfectly crispy and tender Garlic Herb Roasted Potatoes, Carrots, and Zucchini – an easy and healthy sheet pan side dish!

Scale

3 cups baby potatoes, halved

2 large carrots, sliced

2 medium zucchini, sliced

3 tbsp olive oil

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp paprika

Salt and black pepper to taste

Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

1. Preheat oven to 425°F (220°C) and line baking sheet with parchment.

2. Wash and cut potatoes, carrots, and zucchini.

3. In a large bowl, toss veggies with olive oil, garlic, thyme, rosemary, paprika, salt, and pepper.

4. Spread on baking sheet in single layer.

5. Roast for 25-30 minutes, stirring halfway through.

6. Garnish with parsley and serve.

Cut veggies evenly to ensure they cook at the same rate.

Roast at high heat for crisp edges.

Store leftovers in fridge for up to 4 days.