Garlic Herb Roasted Potatoes Carrots and Zucchini
Directions
- Preheat your oven to 400°F (200°C) and set the rack in the middle position.
- In a large bowl, combine potatoes and carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Mix well to coat. Spread the veggies on a rimmed baking sheet and roast for 20 minutes.
- In a separate bowl, toss zucchini with the remaining ½ tablespoon of olive oil and a pinch of salt. Add to the baking sheet with the potatoes and carrots. Sprinkle minced garlic over the veggies and toss everything together.
- Roast for an additional 20 minutes, or until the vegetables are tender and slightly browned. Serve warm and enjoy!
Tips for Perfect Herb-Garlic Roasted Veggies
- Cut the vegetables evenly to ensure they roast at the same rate.
- Experiment with different herbs like sage or oregano for variety.
- Add more vegetables like sweet potatoes, parsnips, or butternut squash for extra color and flavor.
Should You Peel the Vegetables?
No need to peel if they’re well-washed. The skins add flavor and texture.
What Herbs to Use?
Thyme and rosemary are classic choices, but basil or tarragon can work well too.
How to Serve?
These roasted vegetables pair wonderfully with chicken, turkey, fish, or steak. They’re also a great side dish for holidays.
Reheating Tips
Microwave the leftovers for a quick reheat. They’ll stay good in the fridge for up to 3 days.
Ingredients
- 10 oz baby potatoes, halved
- 8 oz carrots, scrubbed and cut into 2-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- Salt and freshly ground black pepper, to taste
- 6 oz zucchini, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400°F (200°C) and set the rack in the middle position.
- In a large bowl, combine potatoes and carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Mix well to coat. Spread the veggies on a rimmed baking sheet and roast for 20 minutes.
- In a separate bowl, toss zucchini with the remaining ½ tablespoon of olive oil and a pinch of salt. Add to the baking sheet with the potatoes and carrots. Sprinkle minced garlic over the veggies and toss everything together.
- Roast for an additional 20 minutes, or until the vegetables are tender and slightly browned. Serve warm and enjoy!
Notes
- Cut the vegetables evenly to ensure they roast at the same rate.
- Experiment with different herbs like sage or oregano for variety.
- Add more vegetables like sweet potatoes, parsnips, or butternut squash for extra color and flavor.
