This dish is perfect as a side for any meal, combining the earthy flavors of potatoes and carrots with the freshness of zucchini, all roasted to perfection with garlic and herbs. Let’s get started! 💖
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean and 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, to taste
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Directions
- Preheat the Oven:
- Preheat your oven to 400ºF (200ºC) and set a rack in the middle position.
- Prepare the Potatoes and Carrots:
- In a large bowl, toss together the halved baby potatoes and cut carrots with 2 1/2 tablespoons of olive oil.
- Add the minced fresh thyme and rosemary, and season with salt and freshly ground black pepper to taste. Toss to coat evenly.
- Roast the Potatoes and Carrots:
- Spread the seasoned potatoes and carrots onto a rimmed baking sheet in a single layer.
- Roast in the preheated oven for 20 minutes.
- Prepare the Zucchini:
- While the potatoes and carrots are roasting, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon of olive oil. Season lightly with salt.
- Add Zucchini and Garlic:
- After 20 minutes, remove the baking sheet from the oven.
- Add the prepared zucchini and minced garlic to the baking sheet with the potatoes and carrots.
- Toss everything together and spread into an even layer.
- Continue Roasting:
- Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned.
- Serve:
- Remove from the oven and transfer the roasted vegetables to a serving platter.
- Serve warm and enjoy your Garlic Herb Roasted Potatoes, Carrots, and Zucchini! ❤️
Serving Suggestions
- Serve as a side dish with grilled meats or fish.
- Pair with a fresh salad for a complete vegetarian meal.
Cooking Tips
- Make sure to cut the vegetables into similar sizes for even roasting.
- Adjust the seasoning to your taste preference.
Nutritional Benefits
- Potatoes: Good source of potassium and vitamin C.
- Carrots: High in beta-carotene and fiber.
- Zucchini: Low in calories and rich in vitamins A and C.
Dietary Information
- Vegetarian: Yes
- Vegan: Yes
- Gluten-Free: Yes
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- Easy to prepare with minimal ingredients.
- Healthy and flavorful.
- Perfect for any meal occasion.
Conclusion
Enjoy this Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish as a flavorful and healthy addition to your meals. It’s simple to make and full of delicious flavors that everyone will love. Happy cooking! 💖