Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful side dish that pairs well with almost any main course. This recipe combines the earthy flavors of potatoes and carrots with the fresh taste of zucchini, all enhanced by a mix of garlic and herbs. Perfect for a healthy and delicious addition to your meal.
Yield: 4
Materials
- - 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 Oven:
- Preheat your oven to 400ºF (200ºC) and set a rack to the middle position.
Prepare Potatoes and Carrots:
- In a large bowl, toss together the baby potatoes and carrots with 2 1/2 tablespoons of olive oil, minced thyme, and rosemary. Season with salt and freshly ground black pepper to taste. Spread the potatoes and carrots onto a rimmed baking sheet.
Roast Potatoes and Carrots:
- Roast in the preheated oven for 20 minutes.
Prepare Zucchini:
- Toss the zucchini in a bowl with the remaining 1/2 tablespoon of olive oil and season lightly with salt.
Combine and Roast:
- 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 to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned.
Serve:
- Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm. Enjoy!