Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features a medley of delicious, tender vegetables perfectly roasted with garlic, thyme, rosemary, and olive oil. It’s a healthy and flavorful side dish ideal for any meal, whether for weeknight dinners or special occasions.
Ingredients
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tbsp olive oil, divided
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- Salt and freshly ground black pepper, to taste
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat the oven to 400ºF (200ºC) and set a rack to the middle position.
- In a large bowl, toss the halved potatoes and carrot pieces with 2 1/2 tablespoons olive oil, minced thyme, minced rosemary, salt, and pepper until evenly coated.
- Spread the potato and carrot mixture onto a rimmed baking sheet and roast for 20 minutes.
- Meanwhile, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon olive oil and season with a pinch of salt.
- After 20 minutes, add the zucchini to the baking sheet with the roasted potatoes and carrots.
- Add the minced garlic to the vegetables, toss everything together, and spread into an even layer.
- Return the baking sheet to the oven and roast for an additional 20 minutes or until all vegetables are tender and slightly browned.
- Serve warm and enjoy your flavorful Garlic Herb Roasted Potatoes, Carrots, and Zucchini!
Notes
- You can customize the herbs and seasonings to suit your taste. Try adding oregano or basil for an extra punch of flavor.
- For a crispier texture, feel free to broil the vegetables for the last 2-3 minutes of cooking.
- This dish is a great option for meal prep and pairs wonderfully with roasted meats, or can be served as a standalone vegetarian dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
