Garlic Herb Roasted Potatoes, Carrots, & Zucchini
This hearty and flavorful dish blends fresh herbs with seasonal vegetables, making it a perfect side for grilled meats, baked fish, or a vegetarian main course.
INGREDIENTS:
1 1/4 lb baby potatoes halved
1 lb medium carrots cut into 2-inch pieces
3 tbsp olive oil divided
1 tbsp fresh thyme minced
1 tbsp fresh rosemary minced
Salt and freshly ground black pepper to taste
12 oz zucchini cut into 1-inch pieces
4 cloves garlic minced
DIRECTIONS:
Preheat Oven: Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
Season Potatoes and Carrots: In a large bowl, toss halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
Roast Potatoes and Carrots: Roast in the preheated oven for 20 minutes.
Prepare Zucchini: In a separate bowl, toss zucchini with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
Add Zucchini and Garlic: After 20 minutes, remove the baking sheet from the oven. Add the zucchini and garlic, mixing them with the potatoes and carrots.
Continue Roasting: Return the baking sheet to the oven and roast for another 20 minutes, until all vegetables are tender and slightly browned.
Serve: Transfer the roasted vegetables to a serving dish. Garnish with additional herbs if desired and serve warm.