Description
A delicious and easy recipe for roasted baby potatoes, carrots, and zucchini seasoned with fresh thyme, rosemary, and garlic, perfect as a flavorful and healthy side dish.
Ingredients
Scale
Vegetables
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, 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 Oven – Preheat your oven to 400ºF (200ºC) and position a rack in the middle of the oven to ensure even roasting.
- Prepare Potatoes and Carrots – In a large bowl, toss the halved baby potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, minced fresh thyme, and minced fresh rosemary. Season generously with salt and freshly ground black pepper. Spread the mixture evenly on a rimmed baking sheet.
- Roast Potatoes and Carrots – Place the baking sheet in the preheated oven and roast for 20 minutes to begin tenderizing and browning the vegetables.
- Prepare Zucchini – While the potatoes and carrots roast, place the zucchini pieces in a separate bowl. Drizzle with the remaining 1/2 tablespoon of olive oil and season lightly with salt, tossing to coat well.
- Add Zucchini and Garlic – After 20 minutes, remove the baking sheet from the oven and add the zucchini and minced garlic to the potatoes and carrots. Toss all the vegetables together and spread them out evenly again.
- Finish Roasting – Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and golden brown in spots.
- Serve – Remove from oven and serve warm as a flavorful and healthy side dish.
Notes
- Use baby potatoes for quicker cooking; regular potatoes can be used but may require longer roasting.
- Fresh herbs like thyme and rosemary enhance the flavor but dried can be substituted if needed (use about 1 teaspoon each if dried).
- Ensure vegetables are spread in an even layer to promote even roasting and browning.
- Roasting times may vary depending on oven variation and vegetable size; check for tenderness before serving.
- For extra crispiness, you can finish with a quick broil for 2-3 minutes, watching carefully to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
