Crispy Garlic Herb Roasted Potatoes, Carrots & Zucchini


 

1️⃣ Prep & Season

Preheat oven to 425°F (220°C).


In a large bowl, toss potatoes and carrots with 2 tbsp olive oil, half the garlic, and herbs.


Spread on a parchment-lined baking sheet (single layer!).


Roast for 20 minutes.


2️⃣ Add Zucchini

Toss zucchini with remaining 1 tbsp oil, garlic, salt & pepper.


Add to the tray after the first 20 minutes (prevents sogginess!).


3️⃣ Roast to Perfection

Bake 15-20 more minutes until veggies are fork-tender and crispy.


Optional: Broil 2-3 minutes for extra browning!


4️⃣ Serve & Enjoy!

Garnish with Parmesan, parsley, or lemon zest.


Pair with:


🍗 Roast chicken


🥩 Grilled steak


🥑 Tahini drizzle (vegan option)


Pro Tips for the Best Roasted Veggies

🔥 High heat = crispier results (don’t overcrowd the pan!).

⏲ Cut evenly – Uniform pieces cook at the same rate.

🌿 Fresh herbs > dried – But both work in a pinch!

🍯 Honey glaze – Add 1 tbsp honey for a sweet-savory twist.


Storage & Reheating

📦 Fridge: Keep in an airtight container for 3-4 days.

♨ Reheat:


Oven: 375°F (190°C) for 10 mins (best texture).


Air fryer: 3-4 minutes to revive crispiness!