Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Savor the deliciousness of this flavorful dish, featuring tender roasted baby potatoes, carrots, and zucchini seasoned with aromatic herbs and garlic.
Equipment
- Rimmed baking sheet
- Large mixing bowl
- Chef's knife and cutting board
Ingredients
- 1 1/4 lbs 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 the oven to 400°F (200°C) and position a rack in the middle. In a large bowl, combine the potatoes and carrots with 2 1/2 tablespoons of olive oil, minced thyme, minced rosemary, and season with salt and pepper to taste. Spread the mixture onto a rimmed baking sheet. Roast in the preheated oven for 20 minutes.
- Meanwhile, toss the zucchini in a separate bowl with the remaining 1/2 tablespoon of olive oil and lightly season with salt. Add the zucchini to the baking sheet with the potatoes and carrots. Sprinkle minced garlic over everything and toss to combine, spreading into an even layer.
- Return the baking sheet to the oven and roast until all the vegetables are tender and slightly browned, about 20 minutes longer.
- Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy!
Notes
Ensure to cut the vegetables into similar-sized pieces for even cooking.
Customize the herb blend according to your preference or based on what's available in your pantry.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Customize the herb blend according to your preference or based on what's available in your pantry.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.