Garlic Herb Roasted Potatoes Carrots And Zucchini
Give this Garlic Herb Roasted Potatoes, Carrots, and Zucchini a try—it's a simple, flavorful side dish that brings out the best in fresh, wholesome veggies.
Ingredients
- 1 1/4 lb baby potatoes halved
- 1 lb medium carrots scrubbed clean, cut into 2-inch pieces
- 3 tablespoons olive oil divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz. zucchini trimmed and cut into 1-inch pieces
- 4 cloves garlic minced
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the halved baby potatoes, carrots, 2 tablespoons of olive oil, minced thyme, rosemary, salt, and pepper. Toss until well coated.
- Spread the potato and carrot mixture on a baking sheet in a single layer. Roast in the preheated oven for 20 minutes.
- In the same bowl used for the potatoes and carrots, combine the zucchini, minced garlic, and the remaining 1 tablespoon of olive oil. Toss to coat.
- After the initial 20 minutes, add the zucchini and garlic mixture to the baking sheet with the partially roasted potatoes and carrots. Mix everything together gently.
- Return the baking sheet to the oven and roast for an additional 20-25 minutes or until all vegetables are tender and golden brown.
- Once done, season with additional salt and pepper if needed.
- Serve hot and enjoy your flavorful Garlic Herb Roasted Potatoes, Carrots, and Zucchini!
Notes
Notes:
For extra crispiness, you can broil the vegetables for the last 2-3 minutes of cooking.
For extra crispiness, you can broil the vegetables for the last 2-3 minutes of cooking.