Introduction
You start with everyday vegetables, add garlic, herbs, and oil (or butter), then roast or pan-crisp everything until the edges turn
golden and crunchy. Potatoes bring hearty comfort, carrots add natural sweetness and caramelization, and zucchini adds tenderness that
balances the crisp textures. When it’s done right, every bite gives you a mix of crispy edges, soft centers, and bold garlicky flavor.
The secret is that these vegetables cook at different speeds. Potatoes and carrots need time to soften, while zucchini cooks quickly
and can turn mushy if it stays in the heat too long. That’s why the “regulations” matter: cut vegetables to the right size,
give potatoes and carrots a head start, keep zucchini pieces thicker, and roast at high heat so moisture evaporates and crispness develops.
Finish with fresh herbs, parmesan, or lemon and you’ve got a dish that feels restaurant-worthy with almost no effort.
This recipe works as a side for chicken, steak, fish, or as a vegetarian bowl with a dipping sauce. It’s also perfect for meal prep,
because it reheats beautifully in an air fryer or oven. If you love garlic, crave crispy edges, and want a colorful tray of vegetables that
disappears fast—this is the one.
Ingredients
Vegetables
- 1 1/2 lb (680 g) potatoes (Yukon gold or red), cut into 1-inch chunks
- 3 large carrots, cut into thick coins or sticks
- 2 medium zucchini, cut into thick half-moons (about 1/2-inch thick)
Garlic + seasoning
- 4–6 garlic cloves, minced (or grated)
- 3 tbsp olive oil (or 2 tbsp oil + 1 tbsp melted butter)
- 1 1/2 tsp salt (start with 1 tsp, adjust)
- 1 tsp black pepper
- 1 tsp paprika (smoked or sweet)
- 1 tsp Italian seasoning (or rosemary/thyme)
- 1/2 tsp garlic powder (optional, boosts garlic flavor)
- Pinch of red pepper flakes (optional)
Optional finishing
- 2 tbsp grated parmesan
- 1 tbsp chopped parsley
- Lemon wedges
- Dipping sauce (ranch, garlic aioli, or spicy mayo)
Ingredient notes: Cut potatoes and carrots similar size so they cook evenly. Keep zucchini thicker so it doesn’t get mushy.
Fresh garlic gives best flavor, but don’t burn it—garlic can go bitter when overcooked.
