Description
A flavorful and easy recipe featuring baby potatoes, carrots, and zucchini roasted with fresh garlic, thyme, and rosemary. This dish offers a perfect balance of tender, golden-brown vegetables with aromatic herbs, making it an ideal side for any meal.
Ingredients
Scale
Vegetables
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean and cut into 2-inch pieces
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Seasonings and Oil
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400ºF (200ºC) and place a rack in the middle position to ensure even roasting.
- Toss Potatoes and Carrots: In a large bowl, combine the halved baby potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, minced fresh thyme, minced fresh rosemary, salt, and freshly ground black pepper. Toss well to evenly coat the vegetables with the herbs and seasoning.
- Roast Potatoes and Carrots: Spread the seasoned potatoes and carrots on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20 minutes to start the cooking process and develop a golden exterior.
- Prepare Zucchini and Garlic: While the potatoes and carrots roast, place the cut zucchini in a separate bowl and toss with the remaining 1/2 tablespoon of olive oil. Lightly season the zucchini with salt.
- Add Zucchini and Garlic: After the initial 20 minutes of roasting, remove the baking sheet from the oven and add the zucchini and minced garlic to the potatoes and carrots. Toss everything gently to combine and spread into an even layer again.
- Final Roasting: Return the baking sheet to the oven and continue to roast all the vegetables together for about 20 more minutes, or until all are tender and have developed a slightly browned, caramelized finish.
- Serve: Once done, remove from the oven and serve warm. Enjoy this fragrant and hearty side dish alongside your favorite main course.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted if necessary (use about 1 teaspoon each).
- Cut vegetables into similar-sized pieces to ensure even cooking.
- For extra crispness, avoid overcrowding the baking sheet.
- Leftovers can be refrigerated and reheated; they make great additions to salads or bowls.
- You can customize this recipe by adding other root vegetables like parsnips or sweet potatoes.
