Description
A flavorful and healthy recipe featuring baby potatoes, carrots, and zucchini roasted with fresh garlic, thyme, and rosemary. Perfect as a side dish that’s easy to prepare and full of vibrant herb-infused taste.
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
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 (2 1/2 tablespoons + 1/2 tablespoon)
Instructions
- Preheat the Oven: Preheat your oven to 400ºF (200ºC) and position a rack in the middle for even roasting.
- Prepare Potatoes and Carrots: In a large bowl, toss the halved baby potatoes and cut carrots with 2 1/2 tablespoons olive oil, minced fresh thyme, rosemary, salt, and freshly ground black pepper until everything is evenly coated.
- Roast Potatoes and Carrots: Spread the seasoned potatoes and carrots in a single layer on a baking sheet and roast in the preheated oven for 20 minutes to start softening and browning them.
- Prepare Zucchini: While the potatoes and carrots roast, toss the zucchini pieces in a bowl with 1/2 tablespoon olive oil and a pinch of salt to lightly season them.
- 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 and spread all the vegetables into an even layer.
- Continue Roasting: Return the baking sheet to the oven and roast the vegetables together for about 20 more minutes, until all the vegetables are tender and have a slight golden-brown color.
- Serve: Remove from the oven and serve the garlic herb roasted potatoes, carrots, and zucchini warm. Enjoy this delicious and wholesome side dish!
Notes
- You can add other root vegetables like parsnips or turnips for extra variety.
- Fresh herbs provide better flavor; if using dried, reduce quantity by half.
- The roasting time may vary slightly depending on your oven and vegetable size, so check tenderness before serving.
- For a vegan or vegetarian diet, this recipe fits perfectly.
- Use a heavy baking sheet or roasting pan for best results with even heat distribution.
