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Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe
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★★★★★

5.2 from 26 reviews

A vibrant and flavorful side dish featuring tender roasted baby potatoes, sweet carrots, and zucchini, all infused with fresh garlic, thyme, and rosemary. This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is perfect for any meal, offering a healthy and colorful way to enjoy your vegetables with a crispy, golden finish.

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
  • 4 cloves garlic, minced

Herbs and Seasoning

  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary
  • Salt and freshly ground black pepper, to taste

Oils

  • 3 tablespoons olive oil, divided

Instructions

  1. Preheat and prepare initial veggies: Preheat your oven to 400ºF (200ºC) and position a rack in the middle. In a large bowl, combine the halved baby potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, the minced thyme, and rosemary. Season generously with salt and freshly ground black pepper. Toss everything until evenly coated, then spread the mixture out evenly on a rimmed baking sheet. Roast in the oven for 20 minutes to begin softening and caramelizing the potatoes and carrots.
  2. Add zucchini and garlic: While the potatoes and carrots roast, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon olive oil and lightly season with salt. After the initial 20 minutes, remove the baking sheet from the oven, add the zucchini to the potatoes and carrots, and scatter the minced garlic over the vegetables. Toss everything gently to distribute the garlic and zucchini evenly with the potatoes and carrots, then spread into a uniform layer again.
  3. Finish roasting: Return the baking sheet to the oven and continue roasting for an additional 20 minutes, or until all the vegetables are tender and have developed a slight golden-brown roast. This brings out their natural sweetness and adds depth to the dish. Once done, remove the baking sheet and serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm for a comforting and flavorful side.

Notes

  • For best flavor, use fresh thyme and rosemary; dried herbs can be substituted but use about one-third of the fresh quantity.
  • You can swap the baby potatoes for fingerlings or Yukon Golds if preferred.
  • Make sure to cut vegetables into uniform sizes to ensure even cooking.
  • Feel free to add other vegetables such as bell peppers or onions for more variety.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.

Nutrition

Keywords: garlic herb roasted vegetables, roasted potatoes, roasted carrots, roasted zucchini, healthy side dish, vegetable roast, easy vegetable recipe

Find it online: https://cheframiflavor.com/garlic-herb-roasted-potatoes-carrots-and-zucchini-recipe-2/