Description
Discover the perfect side dish with our Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This easy recipe features a blend of baby potatoes, tender carrots, and fresh zucchini, all roasted with garlic and aromatic herbs. Ideal for any meal, this healthy and flavorful dish adds a nutritious boost to your dinner table.
Ingredients
1 1/4 lb baby potatoes, halved
1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
3 tablespoons olive oil, divided
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper
12 oz. zucchini, trimmed and cut into 1-inch pieces
4 cloves garlic, minced
Instructions
- Preheat your oven to 400ºF (200ºC) and set a rack to the middle position.
- In a large bowl, toss the halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, minced thyme, and minced rosemary. Season with salt and freshly ground black pepper. Spread the mixture onto a rimmed baking sheet in an even layer.
- Roast in the preheated oven for 20 minutes.
- While the potatoes and carrots are roasting, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon of olive oil and season lightly with salt.
- After the initial 20 minutes of roasting, add the zucchini and minced garlic to the baking sheet with the potatoes and carrots. Toss everything together and spread into an even layer.
- Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned.
- Serve warm.
Notes
Ensure vegetables are cut into similar sizes to promote even cooking.
For a crispier texture, you can broil the vegetables for a few minutes at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 200 kcal
