Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features a medley of fresh vegetables tossed in fragrant herbs and olive oil, then roasted to perfection. The tender and slightly browned veggies make a perfect side dish for any meal, combining the earthy flavor of baby potatoes and carrots with the light freshness of zucchini and garlic.
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 and Seasonings
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper to taste
Oils
- 3 tablespoons olive oil, divided
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) and set a rack to the middle position to ensure even roasting.
- Toss Potatoes and Carrots: In a large bowl, combine the halved baby potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, the minced fresh thyme, and minced fresh rosemary. Season well with salt and freshly ground black pepper. Mix until the vegetables are evenly coated.
- Initial Roasting: Spread the coated potatoes and carrots evenly on a rimmed baking sheet. Roast in the preheated oven for 20 minutes to begin softening and browning the vegetables.
- Prepare Zucchini: While the potatoes and carrots roast, toss zucchini pieces in a separate bowl with the remaining 1/2 tablespoon of olive oil. Season lightly with salt and set aside.
- Add Zucchini and Garlic: After the initial 20 minutes, remove the baking sheet from the oven. Add the zucchini and minced garlic to the potatoes and carrots. Toss all vegetables together gently and spread them out evenly on the baking sheet.
- Final Roasting: Return the baking sheet to the oven and roast for another 20 minutes, or until all vegetables are tender, nicely browned, and fragrant.
- Serve: Once done, remove from the oven and serve the roasted vegetable medley warm as a delicious side dish.
Notes
- For a crisper texture, use a baking sheet with a rim to allow air circulation around the vegetables.
- Fresh herbs provide the best flavor, but dried thyme and rosemary can be substituted using about one-third of the quantity.
- Adjust salt and pepper according to taste before serving.
- Optional: Garnish with fresh parsley or a squeeze of lemon juice for added brightness.
- Make sure to cut vegetables uniformly for even cooking.
