Description

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe offers a delicious medley of tender, herb-infused vegetables. The combination of fresh thyme, rosemary, and garlic perfectly complements the natural sweetness of the carrots and zucchini alongside crispy roasted baby potatoes. This simple yet flavorful dish is an excellent side for any meal, simply roasted to perfection in the oven.

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

Oils and Seasonings

3 tablespoons olive oil, divided
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 400ºF (200ºC) and place a rack in the middle position for even roasting.
Prepare Potatoes and Carrots: In a large bowl, combine the halved baby potatoes and chopped carrots. Drizzle with 2 1/2 tablespoons of olive oil, then add minced fresh thyme, rosemary, salt, and freshly ground black pepper. Toss everything thoroughly to coat the vegetables evenly with the herbs and oil.
Roast Potatoes and Carrots: Spread the coated potatoes and carrots evenly on a baking sheet. Place it in the oven and roast for 20 minutes to start softening and browning.
Prepare Zucchini: While the initial roasting takes place, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt to season.
Combine Ingredients: After the first 20 minutes, remove the baking sheet from the oven. Add the zucchini pieces to join the potatoes and carrots. Sprinkle the minced garlic over all the vegetables and carefully mix to distribute the garlic and zucchini evenly with the other ingredients on the sheet.
Continue Roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, until the zucchini is tender and all vegetables have a nice golden-brown color and crispy edges.
Serve: Remove from the oven and serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm. Enjoy this fragrant, colorful vegetable medley as a perfect side dish to your favorite main courses.

Notes

For extra crispiness, use a baking sheet with edges and avoid overcrowding the vegetables to allow proper roasting.
Fresh herbs deliver better flavor, but dried thyme and rosemary can be substituted using 1 teaspoon each.
You can add a squeeze of lemon juice or a sprinkle of grated Parmesan cheese before serving for an added flavor dimension.
Ensure the garlic is minced finely to prevent burning during roasting and to maximize its flavor spread.
Leftovers reheat well in the oven or air fryer to maintain their texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American