Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features a delightful medley of fresh vegetables tossed in fragrant olive oil with thyme, rosemary, and garlic, then roasted to tender perfection. The combination of earthy baby potatoes, sweet carrots, and crisp zucchini creates a wholesome, flavorful side dish that’s 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
Seasonings and Oils
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
- 1/2 tablespoon olive oil
- Pinch of salt (for zucchini)
Instructions
- Preheat the Oven: Preheat your oven to 400ºF (200ºC) and position a rack in the middle of the oven to ensure even roasting.
- Prepare Potatoes and Carrots: In a large mixing bowl, combine the halved baby potatoes and carrots with 2 1/2 tablespoons of olive oil, minced fresh thyme, minced fresh rosemary, salt, and freshly ground black pepper. Toss everything thoroughly to coat the vegetables evenly with the herbs and oil.
- Roast Potatoes and Carrots: Spread the prepared potatoes and carrots out in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for 20 minutes, allowing them to start softening and browning.
- Prepare Zucchini: While the potatoes and carrots begin roasting, toss the zucchini pieces in a separate bowl with 1/2 tablespoon olive oil and a pinch of salt to season.
- Combine Ingredients: After the initial 20 minutes, remove the baking sheet from the oven and add the zucchini pieces to the potatoes and carrots. Add the minced garlic and gently mix everything on the baking sheet to distribute the garlic and zucchini evenly among the other vegetables.
- Continue Roasting: Return the baking sheet to the oven and roast all the vegetables together for an additional 20 minutes or until all the vegetables are tender and lightly browned.
- Serve: Once roasted, serve the garlic herb roasted potatoes, carrots, and zucchini warm as a flavorful side dish.
Notes
- For extra crispiness, spread vegetables in a single layer without overcrowding on the baking sheet.
- You can substitute fresh herbs with 1 teaspoon each dried thyme and rosemary if fresh are unavailable.
- Feel free to add other root vegetables like parsnips or sweet potatoes for variety.
- This dish pairs well with grilled meats, roasted chicken, or can be enjoyed as a vegetarian main with a side of grains.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
