Garlic Herb Roasted Potatoes, Carrots, and Zucchini
A delicious and healthy side dish featuring roasted potatoes, carrots, and zucchini with garlic and herbs.
Ingredients
Main Ingredients
- 1.25 pound baby potatoes, halved
- 1 pound medium carrots, cut into 2-inch pieces
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 12 ounce zucchini, cut into 1-inch pieces
- 4 clove garlic, minced
Instructions
- Preheat your oven to 400ºF (200ºC) and position a rack in the middle.
- In a large bowl, mix the halved baby potatoes and cut carrots with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper.
- Spread them on a rimmed baking sheet and roast in the preheated oven for 20 minutes.
- In another bowl, toss the zucchini with the remaining 1/2 tablespoon of olive oil and a light sprinkle of salt.
- Add the zucchini to the baking sheet with the potatoes and carrots. Mix in the minced garlic, toss everything together, and spread it out evenly on the baking sheet.
- Return the baking sheet to the oven and roast until all the veggies are tender and slightly browned, about 20 minutes more.
- Serve and enjoy!
Notes
You can customize this dish by adding other herbs or spices like paprika or cumin for extra flavor.