Description
A flavorful and easy recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini that makes a delicious side dish for any meal. The perfect combination of tender baby potatoes, sweet carrots, and fresh zucchini, all roasted to perfection with garlic and aromatic herbs.
Ingredients
Units
Scale
Potatoes and Carrots:
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
Zucchini:
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
- 1/2 tablespoon olive oil
- Salt, to taste
Additional:
- 4 cloves garlic, minced
Instructions
- Preheat the Oven: Preheat the oven to 400ºF (200ºC) and position a rack in the middle.
- Prepare Potatoes and Carrots: In a large bowl, combine potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper. Toss to coat.
- Roast Potatoes and Carrots: Spread the potatoes and carrots on a baking sheet and roast in the oven for 20 minutes.
- Prepare Zucchini: In a bowl, toss zucchini with 1/2 tablespoon olive oil and a pinch of salt.
- Combine Ingredients: Add zucchini to the baking sheet with potatoes and carrots. Mix in minced garlic and spread everything evenly.
- Continue Roasting: Return the baking sheet to the oven and roast until all vegetables are tender and slightly browned, about 20 minutes more.
- Serve: Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy!
