Description
A flavorful and healthy dish of Garlic Herb Roasted Potatoes, Carrots, and Zucchini that makes a perfect side for any meal. The combination of fresh herbs and garlic enhances the natural flavors of the vegetables, creating a delicious and satisfying dish.
Ingredients
Units
Scale
Potatoes and Carrots:
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
Zucchini:
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat the oven to 400ºF (200ºC) and position a rack in the middle.
- Toss Potatoes and Carrots: In a large bowl, combine potatoes and carrots with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper.
- Roast Carrots and Potatoes: Spread the vegetables on a baking sheet and roast for 20 minutes.
- Prepare Zucchini: Toss zucchini with remaining olive oil, season with salt, and add to the baking sheet.
- Final Roasting: Mix in garlic, ensure even coating, and roast until tender and slightly browned, about 20 minutes.
- Serve: Serve warm and enjoy!
