Description
A flavorful and easy recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This dish features tender, golden-roasted baby potatoes and carrots combined with fresh zucchini and garlic, all infused with fragrant thyme and rosemary. Perfect as a comforting side dish for any meal.
Ingredients
Scale
Vegetables
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Herbs & Seasoning
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
Oils
- 3 tablespoons olive oil, divided
Instructions
- Preheat the oven: Preheat your oven to 400ºF (200ºC) and position a rack in the middle of the oven to ensure even roasting.
- Prepare potatoes and carrots: In a large bowl, toss the halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, minced fresh thyme, and minced fresh rosemary. Season generously with salt and freshly ground black pepper to enhance flavor. Spread this mixture evenly on a rimmed baking sheet.
- Initial roasting: Roast the potatoes and carrots in the preheated oven for 20 minutes to allow them to start getting tender and develop a golden crust.
- Prepare zucchini: While the potatoes and carrots roast, toss the zucchini pieces in a separate bowl with the remaining 1/2 tablespoon olive oil and lightly season with salt to complement the flavors.
- Add zucchini and garlic: After 20 minutes, remove the baking sheet and add the zucchini and minced garlic to the potatoes and carrots. Toss everything together gently to combine and spread the vegetables back into an even layer for uniform roasting.
- Final roasting: Return the baking sheet to the oven and roast for another 20 minutes, or until all the vegetables are tender, slightly browned, and infused with garlic and herbs.
- Serve: Remove from the oven and serve the roasted vegetables warm as a delicious side dish to your favorite entrée.
Notes
- Use fresh herbs for the best aromatic flavor.
- Cut vegetables uniformly to ensure even cooking.
- Feel free to substitute or add other vegetables such as bell peppers or onions.
- For extra crispiness, spread vegetables in a single layer without crowding the pan.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
