Description
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a simple, one-pan dish packed with flavor and nutrients. The vegetables are tossed in a garlic and herb-infused oil, then roasted to perfection until tender and caramelized.
Ingredients
– 1 lb baby potatoes, halved or quartered
– 3 carrots, peeled and cut into 1-inch pieces
– 1 medium zucchini, cut into 1-inch pieces
– 3 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. 1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. 2. In a large bowl, combine the halved potatoes, carrot pieces, and zucchini chunks.
3. 3. In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
4. 4. Drizzle the garlic herb oil over the vegetables and toss to coat evenly.
5. 5. Spread the vegetables in a single layer on the prepared baking sheet.
6. 6. Roast for 25-30 minutes, stirring halfway, until the vegetables are tender and lightly browned.
7. 7. Serve hot as a side dish or main course.
Notes
For extra crispiness, broil the roasted veggies for 2-3 minutes at the end. You can also try adding other herbs like parsley or oregano. Store any leftovers in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Baking
- Cuisine: American