Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features tender baby potatoes, sweet carrots, and fresh zucchini tossed with fragrant garlic, thyme, and rosemary. Roasted to perfection in the oven, these vegetables develop a delicious caramelized exterior while remaining soft and flavorful inside. Perfect as a hearty side dish for any meal.
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
Seasonings and Oils
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
- Salt, to taste (for zucchini)
Instructions
- Preheat the Oven: Preheat your oven to 400ºF (200ºC) and position a rack in the middle to ensure even roasting of the vegetables.
- Prepare Potatoes and Carrots: In a large bowl, combine the halved baby potatoes and cut carrots. Add 2 1/2 tablespoons of olive oil, minced fresh thyme, minced fresh rosemary, salt, and freshly ground black pepper. Toss everything together thoroughly to coat the vegetables evenly with the herbs and oil.
- Roast Potatoes and Carrots: Spread the seasoned potatoes and carrots out in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for 20 minutes to allow the vegetables to start softening and develop a golden crust.
- Prepare Zucchini: While the potatoes and carrots begin roasting, toss the zucchini pieces in a separate bowl with 1/2 tablespoon olive oil and a pinch of salt to season evenly.
- Combine Ingredients: Remove the baking sheet from the oven. Add the seasoned zucchini to the potatoes and carrots on the sheet. Sprinkle the minced garlic over all the vegetables. Mix gently and spread everything out evenly to promote even roasting.
- Continue Roasting: Return the baking sheet to the oven and roast for an additional 20 minutes or until all the vegetables are tender and lightly browned. This final roasting step finishes cooking the zucchini and infuses the garlic flavor throughout.
- Serve: Remove from the oven and serve the garlic herb roasted potatoes, carrots, and zucchini warm. Enjoy as a flavorful side to your favorite main dishes.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- You can substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if fresh is unavailable.
- Adding a squeeze of fresh lemon juice after roasting brightens the flavor.
- This dish pairs wonderfully with roasted chicken or grilled meats.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven for crispness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
