Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe combines tender baby potatoes, sweet carrots, and fresh zucchini, all tossed with fragrant garlic, thyme, and rosemary, then perfectly roasted to bring out their natural flavors. A simple, healthy, and delicious side dish that complements any meal, featuring a crispy exterior and soft, flavorful interior.
Ingredients
Scale
Vegetables
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Seasoning & Oil
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) and set a rack to the middle position to ensure even roasting of the vegetables.
- Toss Potatoes and Carrots: In a large bowl, combine the halved baby potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, minced fresh thyme, and minced fresh rosemary. Season generously with salt and freshly ground black pepper. Toss until everything is evenly coated.
- Roast Potatoes and Carrots: Spread the seasoned potatoes and carrots in an even layer on a rimmed baking sheet. Place in the preheated oven and roast for 20 minutes to start softening and browning.
- Prepare Zucchini: While the potatoes and carrots roast, place the zucchini pieces in a separate bowl. Drizzle with the remaining 1/2 tablespoon of olive oil and season lightly with salt. Toss to coat.
- Add Zucchini and Garlic: After the first 20 minutes, remove the baking sheet from the oven. Add the prepared zucchini and minced garlic to the potatoes and carrots. Toss everything together well and spread back into an even layer on the baking sheet.
- Continue Roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, or until all vegetables are tender, slightly browned, and infused with the garlic and herb flavors.
- Serve Warm: Remove from oven and serve the roasted garlic herb vegetables warm as a perfect side dish for any main course.
Notes
- For crispier potatoes, use baby potatoes that are similar in size to ensure even cooking.
- Fresh herbs such as thyme and rosemary add vibrant flavor, but dried herbs can be substituted—use about one-third of the amount if substituting dried.
- You can customize the vegetables by adding bell peppers or onions if desired.
- Make sure to toss the vegetables well to evenly coat with oil and seasonings for the best flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in an oven or skillet to maintain crispness.
