Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet delicious side dish that brings out the natural flavors of fresh vegetables. Roasting enhances the sweetness of carrots and adds a slight crisp to the potatoes and zucchini. The combination of fresh thyme, rosemary, and garlic gives this dish a delightful herb-infused aroma. This versatile dish can be paired with a variety of mains, making it perfect for any meal.

Ingredients:

  • 1 ¼ lbs baby potatoes, halved
  • 1 lb medium carrots, scrubbed clean and 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, trimmed and cut into 1-inch pieces
  • 4 cloves garlic, minced

Instructions:

  1. Preheat the Oven: Preheat your oven to 400ºF (200ºC) and set a rack in the middle of the oven.
  2. Prepare the Potatoes and Carrots: In a large bowl, toss the halved baby potatoes and carrot pieces with 2 ½ tablespoons of olive oil, minced thyme, and rosemary. Season generously with salt and freshly ground black pepper. Make sure all the vegetables are evenly coated with the herbs and oil.
  3. Roast the Potatoes and Carrots: Spread the seasoned potatoes and carrots onto a rimmed baking sheet in an even layer. Place the sheet in the preheated oven and roast for 20 minutes.
  4. Prepare the Zucchini: While the potatoes and carrots are roasting, toss the zucchini in a small bowl with the remaining ½ tablespoon of olive oil and a light sprinkle of salt.
  5. Add Zucchini and Garlic: After the initial 20 minutes of roasting, remove the baking sheet from the oven. Add the zucchini and minced garlic to the potatoes and carrots, tossing everything together to combine. Spread the vegetables out again into an even layer.
  6. Finish 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. The zucchini should be soft, and the potatoes should have a crisp exterior.
  7. Serve: Remove the roasted vegetables from the oven and serve warm. Garnish with extra fresh herbs if desired. Enjoy this wholesome, flavorful dish as a perfect accompaniment to any meal!

Cooking Tips:

  • Cut Uniformly: Make sure to cut the vegetables into uniform sizes to ensure even roasting. The carrots and potatoes should be slightly larger, as they take longer to cook than the zucchini.
  • Fresh Herbs: Fresh thyme and rosemary work best for this recipe, but if you don’t have fresh herbs, you can substitute them with 1 teaspoon each of dried thyme and rosemary.
  • Crispy Edges: For crispier potatoes, you can broil the vegetables for the last 2-3 minutes of roasting.

Nutritional Benefits:

  • Potatoes: A good source of potassium, vitamin C, and dietary fiber. They provide energy and essential nutrients.
  • Carrots: Rich in beta-carotene, which is great for eye health, as well as antioxidants and fiber.
  • Zucchini: Low in calories and packed with vitamins A and C, zucchini also offers hydration and fiber.
  • Olive Oil: Heart-healthy fats from olive oil are beneficial for overall cardiovascular health.

Why You’ll Love This Recipe:

  • Easy to Make: With minimal prep and ingredients, this dish is quick and easy, making it perfect for busy weeknights or casual dinners.
  • Versatile: You can pair this side dish with roasted chicken, grilled steak, or even enjoy it on its own for a vegetarian meal.
  • Delicious and Nutritious: The combination of garlic, herbs, and roasted vegetables creates a flavorful and nutritious dish that’s sure to please.

Dietary Information:

  • Vegetarian: This dish is vegetarian-friendly.
  • Gluten-Free: Naturally gluten-free, making it perfect for those with gluten sensitivities.
  • Vegan: The recipe is vegan as long as no animal-based products like butter are used.

Why This Recipe Works: Roasting the vegetables brings out their natural sweetness and creates a lovely contrast between the crispy edges and soft centers. The fresh herbs infuse the vegetables with aromatic flavors, while the garlic adds a subtle kick. The addition of zucchini lightens the dish, creating a well-balanced blend of flavors and textures.

Conclusion: Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a classic, crowd-pleasing side dish that combines fresh vegetables with aromatic herbs and a hint of garlic. Whether you’re serving this alongside roasted meats or enjoying it as a vegetarian main, this recipe is simple, flavorful, and packed with nutritious goodness. It’s sure to become a staple in your kitchen!

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Garlic Herb Roasted Potatoes, Carrots, and Zucchini


  • Author: Olivia
  • Total Time: 50mins

Description

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet delicious side dish that brings out the natural flavors of fresh vegetables. Roasting enhances the sweetness of carrots and adds a slight crisp to the potatoes and zucchini. The combination of fresh thyme, rosemary, and garlic gives this dish a delightful herb-infused aroma. This versatile dish can be paired with a variety of mains, making it perfect for any meal.

 


Ingredients

Units Scale
  • 1 1/4 lbs baby potatoes, halved
  • 1 lb medium carrots, scrubbed clean and 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, trimmed and cut into 1-inch pieces
  • 4 cloves garlic, minced

Instructions

  • Preheat the Oven: Preheat your oven to 400ºF (200ºC) and set a rack in the middle of the oven.
  • Prepare the Potatoes and Carrots: In a large bowl, toss the halved baby potatoes and carrot pieces with 2 ½ tablespoons of olive oil, minced thyme, and rosemary. Season generously with salt and freshly ground black pepper. Make sure all the vegetables are evenly coated with the herbs and oil.
  • Roast the Potatoes and Carrots: Spread the seasoned potatoes and carrots onto a rimmed baking sheet in an even layer. Place the sheet in the preheated oven and roast for 20 minutes.
  • Prepare the Zucchini: While the potatoes and carrots are roasting, toss the zucchini in a small bowl with the remaining ½ tablespoon of olive oil and a light sprinkle of salt.
  • Add Zucchini and Garlic: After the initial 20 minutes of roasting, remove the baking sheet from the oven. Add the zucchini and minced garlic to the potatoes and carrots, tossing everything together to combine. Spread the vegetables out again into an even layer.
  • Finish 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. The zucchini should be soft, and the potatoes should have a crisp exterior.
  • Serve: Remove the roasted vegetables from the oven and serve warm. Garnish with extra fresh herbs if desired. Enjoy this wholesome, flavorful dish as a perfect accompaniment to any meal!
  • Prep Time: 10mins
  • Cook Time: 40mins