Garlic Herb Roasted Potatoes, Carrots, and Zucchini
This perfectly seasoned side dish features tender potatoes, sweet carrots, and fresh zucchini, all roasted to golden perfection with a blend of garlic, thyme, and rosemary.
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.
Notes
For an extra burst of flavor, drizzle a little lemon juice over the vegetables before serving.
Nutrition
Calories: 180kcal
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