Roast for 25 minutes, then remove the tray and stir the vegetables.
Return to the oven and roast for another 15–20 minutes, or until the potatoes are golden brown and crispy and the carrots are fork-tender.
Serve & Enjoy!
Remove from the oven and let cool for a couple of minutes.
Garnish with fresh parsley or grated Parmesan for extra flavor.
Serve warm as a side dish for chicken, steak, fish, or a plant-based meal!
Serving Suggestions
Pair with Roasted Chicken or Grilled Steak – A perfect hearty meal!
Serve with Rice or Quinoa for a complete vegetarian dish.
Top with a Fried Egg for a delicious breakfast-style twist!
Add to Meal Prep Containers for a nutritious, ready-to-go lunch!

Storage & Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the oven at 375°F (190°C) for 10 minutes or in the air fryer for 5 minutes.
Freeze? Not recommended—zucchini tends to get mushy when frozen.
Why You’ll Love This Recipe
Crispy, Golden & Flavorful – Roasted to perfection with garlic and herbs!
Super Easy to Make – Toss everything together and roast!
Versatile & Customizable – Works with different seasonings and vegetables.
Nutritious & Wholesome – A great way to add more veggies to your meal!

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a healthy, delicious, and easy side dish that everyone will love! Try it tonight and enjoy the rich flavors and crispy textures!

What’s your favorite way to roast veggies? Let me know in the comments!