Description
A flavorful and easy recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini, a perfect side dish for any meal. The combination of fresh herbs and garlic elevates the taste of the roasted vegetables.
Ingredients
Units
Scale
Potatoes:
- 1 1/4 lb baby potatoes, halved
Carrots:
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
Other Ingredients:
- 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 oven to 400ºF (200ºC) and position a rack in the middle.
- Prepare Potatoes and Carrots: In a large bowl, toss potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Add Zucchini: Toss zucchini with remaining olive oil, season with salt, then add to the baking sheet with the potatoes and carrots.
- Roast: Mix in minced garlic, spread everything evenly, and roast for an additional 20 minutes until veggies are tender and slightly browned.
- Serve: Serve warm and enjoy!
