Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple, healthy side dish featuring tender roasted baby potatoes, carrots, and zucchini tossed in olive oil, fresh thyme, rosemary, and garlic. This easy oven-roasted vegetable medley makes a flavorful and colorful addition to any meal.
Ingredients
- 10 oz baby potatoes, halved
- 8 oz carrots, scrubbed and cut into 2-inch pieces
- 6 oz zucchini, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and position rack in the middle.
- In a large bowl, toss potatoes and carrots with 1½ tablespoons olive oil, thyme, rosemary, salt, and pepper. Spread evenly on a rimmed baking sheet. Roast for 20 minutes.
- In a separate bowl, toss zucchini with remaining ½ tablespoon olive oil and a pinch of salt. Add zucchini to the baking sheet with potatoes and carrots. Sprinkle minced garlic over all vegetables and toss gently.
- Roast for another 20 minutes or until vegetables are tender and lightly browned. Serve warm.
Notes
- Use fresh herbs for best flavor.
- Toss vegetables gently after adding zucchini to avoid breaking.
- Great served alongside roasted meats or as a vegetarian main with a grain.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American / Vegetarian
Nutrition
- Calories: Approximately 180 kcal per serving
