Description

This easy 30-minute roasted vegetable recipe features Yukon Gold potatoes, carrots, and zucchini tossed with garlic, fresh herbs, and olive oil, then roasted until golden and crisp. It’s a healthy, fuss-free lunch or side dish that’s bursting with flavor and perfect for meal prep or feeding a crowd.

Ingredients

Scale

1 lb Yukon Gold potatoes (about 2 medium), cut into 1-inch cubes
3 medium carrots (about 8 oz), peeled and sliced into 1/2-inch rounds
2 medium zucchini (about 10 oz), cut into thick half-moon slices
3 large garlic cloves, minced (or 1 tsp garlic powder)
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
1 tbsp fresh thyme, finely chopped (or 1 tsp dried thyme)
2–3 tbsp olive oil (extra virgin preferred)
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1–2 tsp lemon juice, for finishing (optional)
1 tbsp fresh parsley, chopped, for garnish (optional)
2 tbsp grated parmesan cheese, for serving (optional)

Instructions

Preheat your oven to 425°F (220°C) and let it heat for at least 10 minutes.
Wash and dry the potatoes, carrots, and zucchini. Cut potatoes into 1-inch cubes, carrots into 1/2-inch rounds, and zucchini into thick half-moons.
In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Stir well.
Add potatoes and carrots to the bowl and toss until well coated. Gently mix in the zucchini last.
Line a rimmed baking sheet with parchment paper. Spread the vegetables in a single, even layer without overcrowding.
Roast on the middle rack for 15 minutes. Remove the pan, flip the veggies with a spatula, and roast for another 10-15 minutes until golden brown and fork-tender.
Remove from the oven and toss with lemon juice and chopped parsley. Sprinkle with parmesan cheese if desired.
Serve immediately for the crispiest texture. Leftovers can be enjoyed cold or reheated.

Notes

For best results, cut vegetables evenly and avoid overcrowding the pan. Use high heat for caramelization and flip veggies halfway through roasting. Finish with lemon juice for brightness. For vegan or dairy-free, omit parmesan. Leftovers store well and can be reheated in the oven for crispiness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Lunch
Cuisine: American

Nutrition

Serving Size: About 1 cup
Calories: 140
Sugar: 5
Sodium: 400
Fat: 5
Saturated Fat: 1
Carbohydrates: 22
Fiber: 4
Protein: 3

Keywords: roasted vegetables, garlic herb, potatoes, carrots, zucchini, easy lunch, healthy, vegetarian, gluten-free, meal prep, side dish