A simple but gourmet option that goes great with any main dish. The roasted individual pieces of tender potatoes, sweet carrots and fresh zucchini, combined with a blend of garlic, thyme and rosemary, played up the natural sweetness and savory essence of the vegetables. Great for weeknight dinners or holiday spreads!

Why You’ll Love It:

Easy to Prep: It needs minimal prep and basic ingredients, so it’s ripe for new and seasoned cooks alike.

Versatility For Days: These roasted vegetables make a versatile partner to many different meals; they go beautifully with roasted chicken and grilled fish.

Comfort food, for sure: Full of vitamins, fiber and healthy fats, this dish is a fine addition to a sensible diet.

Season it perfectly: The fresh herbs, paired with garlic, season the vegetables in layers of savory goodness.

Key Ingredients:

Baby Potatoes: This small potatoes should be halved for quicker cooking and a crisp exterior. Red or Yukon Gold potatoes do really well here because they have a nice creamy texture.

Carrots: Medium carrots will hold their shape and add a little sweetness. Just be sure to chop them into pieces around the same size for even roasting.

Zucchini: Select firm, medium-sized zucchini; larger zucchini tend to have excessive moisture. Cut them into 1-inch pieces so they don’t overcook and go mushy.”

Olive Oil: Extra-virgin olive oil to lend deeper, richer flavor. If you want a higher smoke point, avocado oil is an effective substitute.

Fresh rosemary and thyme: Impart an earthy fragrance that complements roasted vegetables wonderfully. You can use dried herbs if you need to, around 1/3 of the amount is a good guideline.

Garlic: Freshly minced garlic provides the best flavor, although store-bought pre-minced garlic may be used for convenience.

Full ingredient list with amounts and directions is located in the recipe card at the bottom of the page

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Instructions

Preheat Oven:

400°F (200°C) Preheat oven. Prepare the oven: If roasting, position a rack in the middle of the oven.

Season Potatoes and Carrots:

In a big mixing bowl, toss together the halved potatoes, the carrot pieces and 2 1/2 tablespoons olive oil, 1 teaspoon thyme, 1 teaspoon rosemary and salt and pepper to taste.

Spreading the spiced vegetables out in a single layer on a rimmed baking sheet will encourage even cooking and browning.

Roast Potatoes and Carrots:

Toss the potatoes and carrot into the hot oven and roast for 20 minutes.

Prepare Zucchini:

While the potatoes and carrots roast, in a separate bowl, combine the zucchini slices with the remaining 1/2 tablespoon of olive oil and a pinch of salt, just to coat the zucchini lightly.

Add Zucchini and Garlic:

The first time you take the baking sheet out of the oven, after the first 20 minutes of cooking.

Place on the sheet pan with the prepared zucchini and 2 cloves minced garlic.

Continue Roasting:

Return the baking sheet to the oven, and roast for 20 minutes more, or until all the vegetables are tender and starting to brown a bit.

Serve:

Remove the roasted vegetables to a serving platter. If using, sprinkle with herbs, such as fresh thyme or rosemary.

Serve warm with the yummy, fragrant golden brown roasted veggies!

Serving Suggestions:

Main Dish Pairings: It’s good served with a roasted chicken, a beef tenderloin or a baked salmon for a more substantial meal.

Go Over the Top: Shower with freshly grated Parmesan, for a cheesy, salty salute.

With Salad: A green salad, just dressed with a lemon vinaigrette, for a light, balanced meal

Storage/Meal Prep Tips:

Refrigerate: Place leftovers in an airtight container in the refrigerator and eat within 3 days. For best keeping crisp reheat in the oven set to 350°F (175°C) for around 10 minutes.

Freezing: Zucchini does not freeze well and is not a recommended preservation method. Potatoes and carrots may need to be frozen separately, though.

Meal Prep: Chop the vegetables and combine with herbs and oil a day in advance. Store in an airtight container in the fridge, and roast when you are ready for fresh results.

Variations:

Spicy Kick: Spice things up with a dash of red pepper flakes or cayenne.

Drizzle with lemon: Before serving, a fresh squeeze of lemon juice—not just over the fish but over the vegetables, too, adds an acidic pop that lifts the flavors.

Herb Spin: If you want a new flavor angle, swap thyme and rosemary for dill or oregano.

Hearty root vegetables: looking for a chunkier texture? You could also add sweet potatoes, parsnips or even beets — they also add great color and depth.

Extra Cheesy: For an extra pop of flavor, sprinkle crumbled feta or goat cheese over them just after roasting, for a buttery finish.

Conclusion:

Garlic Herb Roasted Potatoes, Carrots, and Zucchini — a side dish that combines the comforting warmth of roasted vegetables with the exuberant character of lively herbaceousness and garlic. It’s simple enough for weeknight dinner, but festive enough for holiday get-togethers. The result is an aromatic, golden-hued and lightly caramelized side dish that’s bound to become a family favorite.