Description
A simple and flavorful dish featuring garlic herb roasted baby potatoes, carrots, and zucchini. These vegetables are tossed in fresh thyme, rosemary, garlic, and olive oil, then oven-roasted to tender perfection with a slightly 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
Seasonings & Oil
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 400ºF (200ºC) and set a rack to the middle position to ensure even roasting of the vegetables.
- Prepare potatoes and carrots: In a large bowl, toss the halved baby potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, minced fresh thyme, and minced fresh rosemary. Season generously with salt and freshly ground black pepper. Spread the mixture evenly on a rimmed baking sheet.
- Initial roasting: Place the baking sheet in the preheated oven and roast the potatoes and carrots for 20 minutes. This step starts cooking the denser vegetables.
- Prepare zucchini: While the potatoes and carrots roast, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon of olive oil and season lightly with salt.
- Add zucchini and garlic: After the first 20 minutes, remove the baking sheet from the oven. Add the zucchini pieces and the minced garlic to the baking sheet. Toss all the vegetables together to distribute the garlic and zucchini evenly, then spread into a single even layer again.
- Finish roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender on the inside and slightly browned and crispy on the edges.
- Serve warm: Once roasted, serve the garlic herb roasted vegetables warm as a flavorful side dish.
Notes
- Use fresh herbs like thyme and rosemary for the best flavor.
- Halving baby potatoes ensures they cook evenly within the 40-minute roasting time.
- Toss the vegetables midway to promote even browning.
- Adjust salt and pepper based on your taste preferences.
- For a vegan option, this recipe is naturally vegan with olive oil as the fat source.
- If you prefer softer vegetables, you can roast for a few extra minutes but watch carefully to avoid burning.
