Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a flavorful and easy side dish featuring tender roasted baby potatoes, sweet carrots, and fresh zucchini, all infused with aromatic garlic, thyme, and rosemary. Perfectly roasted to a golden brown, this vegetable medley complements any main course and is ideal for a wholesome, healthy 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
Oils and Seasonings
- 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 the 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, combine the halved baby potatoes and chopped carrots. Add 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 oil and herbs.
- Roast Potatoes and Carrots: Spread the coated potatoes and carrots in a single layer on a baking sheet. Place the sheet in the preheated oven and roast for 20 minutes to start the cooking process and develop a golden exterior.
- Prepare Zucchini: While the potatoes and carrots are roasting, take a bowl and toss the zucchini pieces with the remaining 1/2 tablespoon of olive oil and a pinch of salt to season them lightly.
- Combine Ingredients: After the initial 20 minutes, remove the baking sheet from the oven and add the zucchini to the potatoes and carrots. Mix in the minced garlic evenly among all the vegetables and spread everything out in an even layer on the baking sheet.
- Continue Roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender when pierced with a fork and slightly browned, enhancing their natural flavors.
- Serve: Remove from the oven and serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm as a delicious and nutritious side dish.
Notes
- For even cooking, try to cut all vegetables into similar sized pieces.
- Fresh herbs provide the best flavor, but dried thyme and rosemary can be substituted at half the amount.
- You can add other vegetables like bell peppers or onions if desired.
- Make sure not to overcrowd the baking sheet to allow proper roasting and browning.
- Leftovers can be refrigerated and reheated in the oven or skillet to retain crispiness.
