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Garlic herb roasted potatoes, carrots, and zucchini served in a dish.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A simple and satisfying air fryer side that combines crispy potatoes, tender carrots, and pleasantly soft zucchini, all infused with garlic, thyme, and rosemary.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 medium potatoes, diced Dice evenly for consistent browning.
  • 2 large carrots, sliced Brings sweetness and bite.
  • 2 medium zucchinis, sliced Adds moisture and tenderness.
Seasoning
  • 4 cloves garlic, minced For deep flavor.
  • 2 tablespoons olive oil To help the herbs coat the vegetables.
  • 1 teaspoon dried thyme For seasoning.
  • 1 teaspoon dried rosemary For seasoning.
  • to taste Salt and pepper For seasoning preferences.
Garnish
  • Fresh parsley for garnish Adds a fresh finish.

Method
 

Preparation
  1. Preheat your air fryer to 400°F (200°C).
  2. In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini, ensuring even piece sizes.
  3. Add the olive oil, minced garlic, dried thyme, dried rosemary, plus salt and pepper. Toss the vegetables until coated evenly.
Cooking
  1. Spread the vegetables in a single layer in your air fryer basket.
  2. Air fry for 25–30 minutes, shaking the basket halfway through to ensure even cooking.
  3. Check for golden-brown edges on the potatoes and ensure the zucchini is tender but not collapsed.
Serving
  1. Sprinkle with fresh parsley just before serving warm.
  2. Adjust seasoning with extra salt and pepper to taste if desired.

Notes

For the best results, do not overcrowd the air fryer. If the vegetables are piled, cook in batches to maintain crispness. Store leftovers in an airtight container in the fridge and reheat in the air fryer for best texture.