Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features tender, flavorful vegetables roasted to perfection with fresh thyme, rosemary, and garlic. A simple and healthy side dish bursting with savory herbs and a touch of olive oil, perfect 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 the oven rack in the middle slot to ensure even roasting.
- Toss potatoes and carrots: In a large bowl, combine the halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, minced thyme, and minced rosemary. Season with salt and freshly ground black pepper. Mix well to coat everything evenly.
- Initial roasting: Spread the potato and carrot mixture onto a rimmed baking sheet in a single even layer. Place in the preheated oven and roast for 20 minutes.
- Prepare zucchini: While the first vegetables roast, toss the zucchini pieces in a separate bowl with the remaining 1/2 tablespoon of olive oil. Lightly season with salt to taste.
- Add zucchini and garlic: After the initial 20 minutes of roasting, remove the baking sheet from the oven. Add the zucchini pieces and minced garlic to the potatoes and carrots, then toss everything together gently. Spread the mixture evenly again on the baking sheet.
- Finish roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, until all vegetables are tender and have a slight golden-brown color.
- Serve: Remove from the oven and serve the roasted vegetables warm as a delicious, herb-infused side dish.
Notes
- For extra crispiness, avoid overcrowding the baking sheet to allow proper roasting.
- Fresh herbs can be substituted with 1 teaspoon each of dried thyme and rosemary if fresh are not available.
- To add a touch of zest, sprinkle with lemon juice or grated Parmesan before serving.
- You can prepare the vegetables a day ahead and store them in the refrigerator; roast just before serving for convenience.
- This dish pairs well with roasted meats, grilled chicken, or as part of a vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
