This simple yet flavorful dish is an excellent accompaniment to any main course. The combination of tender potatoes, sweet carrots, and fresh zucchini, roasted with a blend of garlic, thyme, and rosemary, brings out the natural sweetness and savory essence of the vegetables. Perfect for weeknight dinners or holiday spreads!
Why You’ll Love It:
Simple Preparation: Minimal prep time and basic ingredients make this dish perfect for both seasoned and novice cooks.
Versatile Pairing: These roasted vegetables go well with anything from roasted chicken to grilled fish, making them an adaptable side dish for many meals.
Healthy and Nutritious: Packed with vitamins, fiber, and healthy fats, this dish supports a balanced diet without sacrificing flavor.
Perfectly Seasoned: The combination of fresh herbs and garlic infuses the vegetables with layers of savory goodness.
Key Ingredients:
Baby Potatoes: Halve the baby potatoes for faster cooking and a crisp exterior. Red or Yukon Gold potatoes work well due to their creamy texture.
Carrots: Medium-sized carrots hold their shape and provide a slight sweetness. Be sure to cut them into similar-sized pieces to ensure even roasting.
Zucchini: Choose firm, medium-sized zucchini to avoid excess moisture. Cutting them into 1-inch pieces ensures they don’t overcook and turn mushy.
Olive Oil: Use extra-virgin olive oil for a richer, more complex flavor. Avocado oil is a good alternative if you prefer a higher smoke point.
Herbs: Fresh thyme and rosemary provide a fragrant, earthy aroma that pairs beautifully with roasted vegetables. You can substitute with dried herbs if needed, using about 1/3 of the amount as a guideline.
Garlic: Freshly minced garlic is best for maximum flavor, but pre-minced garlic can be used for convenience.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven for even roasting.
Season Potatoes and Carrots:
In a large bowl, toss the halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, 1 teaspoon thyme, 1 teaspoon rosemary, and season with salt and pepper to taste.
Spread the seasoned vegetables in a single layer on a rimmed baking sheet to ensure even cooking and browning.
Roast Potatoes and Carrots:
Roast the potatoes and carrots in the preheated oven for 20 minutes.
Prepare Zucchini:
While the potatoes and carrots are roasting, toss the zucchini slices in a separate bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt to ensure they are lightly coated.
Add Zucchini and Garlic:
After the initial 20 minutes, remove the baking sheet from the oven.
Add the prepared zucchini and 2 cloves of minced garlic to the baking sheet, mixing them well with the potatoes and carrots.
Continue Roasting:
Return the baking sheet to the oven and continue roasting for an additional 20 minutes, or until all the vegetables are tender and slightly browned.
Serve:
Transfer the roasted vegetables to a serving dish. Garnish with additional herbs like fresh thyme or rosemary if desired.
Serve warm and enjoy the delicious, aromatic, and golden-brown roasted vegetables!
Serving Suggestions:
Main Dish Pairings: Serve alongside roasted chicken, beef tenderloin, or baked salmon for a hearty meal.
Top It Off: Sprinkle with freshly grated Parmesan cheese for a savory, cheesy twist.
Salad Companion: Pair with a simple green salad tossed in a lemon vinaigrette for a light, balanced meal.
Storage/Meal Prep Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
Freezing: Freezing is not recommended as zucchini tends to become mushy when thawed. However, potatoes and carrots can be frozen separately if needed.
Meal Prep: Chop the vegetables and mix with herbs and oil up to a day in advance. Store in an airtight container in the fridge, then roast when ready for fresh results.
Variations:
Spicy Kick: Add a pinch of red pepper flakes or cayenne for a touch of heat.
Lemon Infusion: Squeeze fresh lemon juice over the vegetables before serving for a burst of acidity that brightens the flavors.
Herb Substitutes: Swap thyme and rosemary for herbs like dill or oregano for a different flavor profile.
Root Veggie Mix: Incorporate sweet potatoes, parsnips, or beets for an even heartier version.
Cheesy Addition: Top with crumbled feta or goat cheese after roasting for an extra layer of flavor.
Conclusion:
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish brings together the comforting essence of roasted vegetables with the vibrant flavors of fresh herbs and garlic. It’s easy enough for weeknight dinners yet impressive enough for holiday gatherings. The result is a warm, aromatic, and slightly caramelized side dish that is sure to become a household favorite.
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients
- 1 1/4 lb baby potatoes halved
- 1 lb medium carrots cut into 2-inch pieces
- 3 tbsp olive oil divided
- 1 tbsp fresh thyme minced
- 1 tbsp fresh rosemary minced
- Salt and freshly ground black pepper to taste
- 12 oz zucchini cut into 1-inch pieces
- 4 cloves garlic minced
Instructions
- Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven for even roasting.
- In a large bowl, toss the halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, 1 teaspoon thyme, 1 teaspoon rosemary, and season with salt and pepper to taste. Spread the seasoned vegetables in a single layer on a rimmed baking sheet.
- Roast the potatoes and carrots in the preheated oven for 20 minutes.
- While the potatoes and carrots are roasting, toss the zucchini slices in a separate bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
- After 20 minutes, remove the baking sheet from the oven. Add the zucchini and 2 cloves of minced garlic to the baking sheet, mixing well with the potatoes and carrots.
- Return the baking sheet to the oven and continue roasting for an additional 20 minutes, or until all vegetables are tender and slightly browned.
- Transfer the roasted vegetables to a serving dish. Garnish with additional herbs if desired. Serve warm and enjoy.