Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features tender baby potatoes, sweet carrots, and fresh zucchini tossed in fragrant herbs and garlic, then roasted to a perfect golden brown. It’s a simple, wholesome side dish that’s full of flavor and perfect for any meal.
Ingredients
Scale
Vegetables
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean and cut into 2-inch pieces
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Herbs & 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 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, toss the halved baby potatoes and cut carrots with 2 1/2 tablespoons of olive oil, minced fresh thyme, minced fresh rosemary, salt, and freshly ground black pepper. Spread the mixture evenly on a rimmed baking sheet and roast in the preheated oven for 20 minutes.
- Add Zucchini and Garlic: While the potatoes and carrots start roasting, toss the zucchini pieces in a separate bowl with the remaining 1/2 tablespoon olive oil and a light seasoning of salt. After the initial 20 minutes, remove the baking sheet from the oven and add the zucchini along with the minced garlic. Toss all the vegetables together gently on the sheet and spread into an even layer.
- Continue Roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and have developed a slight golden-brown color, indicating caramelization and enhanced flavor.
- Serve: Remove from the oven and serve the roasted vegetables warm as a healthy and flavorful side dish alongside your main course.
Notes
- Halving the potatoes ensures they cook evenly with the carrots and zucchini.
- Fresh herbs elevate the flavor but dried thyme and rosemary can be substituted in a pinch.
- Use a rimmed baking sheet to prevent the vegetables from rolling off and to catch any juices that caramelize.
- Feel free to add other vegetables like bell peppers or onions for variety.
- Adjust seasoning to taste before serving, adding extra salt, pepper, or a squeeze of lemon juice for brightness.
