Garlic Herb Roasted Potatoes, Carrots, and Zucchini
A delicious and simple way to enjoy fresh vegetables, this Garlic Herb Roasted dish combines seasoned potatoes, carrots, and zucchini for a side that everyone will adore.
Equipment
- oven
- baking sheet
- Large Bowl
Ingredients
Vegetables:
- 1 lb medium carrots peeled and sliced into 2-inch pieces
- 12 oz zucchini trimmed and cubed
- 1 1/4 lb baby potatoes cut in half
Seasoning:
- 3 tablespoons olive oil divided
- 4 cloves garlic chopped
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 400ºF, ensuring the rack is positioned in the middle.
For Vegetables:
- In a large bowl, combine the halved baby potatoes and carrot slices with 2 1/2 tablespoons of olive oil. Add the thyme, rosemary, and season with salt and black pepper to your liking. Spread this mixture onto a rimmed baking sheet and roast for 20 minutes.
For Zucchini:
- After 20 minutes, add the cubed zucchini to the baking sheet after tossing it with the remaining 1/2 tablespoon of olive oil and lightly seasoning it with salt. Mix everything well to distribute the chopped garlic, then arrange it evenly.
- Return the baking sheet to the oven and continue roasting until all the vegetables are fork-tender and beautifully golden, approximately another 20 minutes. Serve warm and enjoy this delightful dish with loved ones!