Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features tender, perfectly roasted root and summer vegetables infused with fragrant garlic, fresh thyme, and rosemary. An easy, flavorful side dish that pairs wonderfully with any main course.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 1/4 lb russet potatoes, chopped
- 1 lb carrots, peeled and cut into 2-inch pieces
- 2 large zucchinis, cut into 1-inch pieces
Seasoning and Oil
- 2 teaspoons minced garlic
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400ºF (200ºC) and place the rack in the middle position to ensure even cooking.
- Prepare potatoes and carrots: In a large bowl, toss the chopped potatoes and peeled carrots with 2 1/2 tablespoons of olive oil, minced fresh thyme, minced fresh rosemary, salt, and pepper. Spread evenly on a rimmed baking sheet.
- Initial roasting: Roast the potatoes and carrots in the preheated oven for 20 minutes to start softening and browning.
- Prepare zucchini and combine: While the root vegetables roast, toss zucchini pieces in the remaining 1/2 tablespoon olive oil and a pinch of salt in a separate bowl. Add the zucchini to the baking sheet along with minced garlic, mixing gently to coat all vegetables evenly.
- Final roasting: Return the baking sheet to the oven and roast all vegetables together for an additional 20 minutes until tender and slightly browned.
- Serve: Remove from the oven and serve immediately as a flavorful, herbaceous side dish.
Notes
- For more even cooking, try to cut potatoes and carrots into similar sized pieces.
- You can swap fresh herbs with 1 teaspoon dried thyme and rosemary if fresh is unavailable.
- If you prefer crisper vegetables, broil for 2-3 minutes at the end of roasting while watching closely.
- Use a rimmed baking sheet to prevent oil and juices from spilling in the oven.
- This dish pairs well with roasted chicken, grilled meats, or as part of a vegetarian meal.
Keywords: Garlic Herb Roasted Potatoes, Roasted Carrots, Roasted Zucchini, Oven Roasted Vegetables, Herb Roasted Vegetables, Healthy Side Dish, Vegetarian Side
