Description
A flavorful and easy-to-make Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe, perfect as a healthy side dish. The vegetables are tossed in fresh herbs and garlic, then roasted to tender and golden perfection, making a delicious and comforting addition to 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
Seasoning and Oil
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400ºF (200ºC) and position a rack in the middle to ensure even roasting.
- Prepare Potatoes and Carrots: In a large bowl, combine the halved baby potatoes and cut carrots. Add 2 1/2 tablespoons of olive oil, minced fresh thyme, minced fresh rosemary, salt, and freshly ground black pepper. Toss everything well to coat the vegetables evenly with the oil and herbs.
- Roast Potatoes and Carrots: Spread the coated potatoes and carrots evenly on a baking sheet. Place the baking sheet in the preheated oven and roast for 20 minutes to start softening and browning the vegetables.
- Prepare Zucchini: While the potatoes and carrots are roasting, toss the cut zucchini pieces in a bowl with 1/2 tablespoon of olive oil and a pinch of salt to lightly season them.
- Combine Ingredients: After the initial 20 minutes of roasting, remove the baking sheet from the oven. Add the seasoned zucchini pieces and minced garlic to the potatoes and carrots. Mix gently to combine and spread the vegetables out evenly again.
- Continue Roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, or until all vegetables are tender, slightly browned, and infused with the garlic and herbs.
- Serve: Remove from oven and serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm as a delicious side dish to complement your main course.
Notes
- For extra crispiness, use a rimmed baking sheet and avoid overcrowding the vegetables.
- Fresh herbs can be substituted with dried herbs; use 1 teaspoon each as dried herbs are more concentrated.
- You can add other vegetables like bell peppers or onions for variety.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in an oven or skillet.
