Description
This simple recipe combines baby potatoes, carrots, and zucchini with fresh garlic and herbs for a delicious, healthy side dish. Perfectly roasted until tender and golden, it pairs well with any meal and is easy enough for weeknight dinners yet elegant enough for special occasions.
Ingredients
Scale
- 1 1/4 lbs baby potatoes, halved
- 1 lb medium carrots, scrubbed and cut into 2-inch pieces
- 3 tbsp olive oil, divided
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- Salt and freshly ground black pepper, to taste
- 12 oz zucchini, cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes and carrots with 2 1/2 tbsp olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet.
- Roast for 20 minutes.
- Toss zucchini with the remaining oil and season lightly with salt.
- Add zucchini and garlic to the baking sheet. Toss everything and spread evenly.
- Roast for another 20 minutes, or until vegetables are tender and golden. Serve warm.
Notes
- Use fresh herbs for the best flavor.
- Add a squeeze of lemon juice after roasting for a bright finish.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American