Description
Warm, golden, and fragrant, these garlic herb roasted potatoes with carrots and zucchini are the perfect side dish for any meal.
Ingredients
- 1 pound baby potatoes
- 1 pound medium carrots
- 1 pound zucchini
- 1/4 cup olive oil
- 2 tablespoons fresh thyme (or 2 teaspoons dried thyme)
- 2 tablespoons fresh rosemary (or 2 teaspoons dried rosemary)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Instructions
- 1. Preheat the oven to 400°F.
- 2. In a large bowl, toss the halved baby potatoes and cut carrots with olive oil, thyme, rosemary, salt, and pepper.
- 3. Spread the seasoned potatoes and carrots onto a rimmed baking sheet in a single layer and roast for 20 minutes.
- 4. While the initial roasting is underway, toss the trimmed and diced zucchini with the remaining olive oil and a light seasoning of salt.
- 5. After 20 minutes, remove the baking sheet from the oven and add the zucchini and minced garlic to the mix. Toss everything together to combine.
- 6. Return the baking sheet to the oven and continue roasting for an additional 20 minutes, or until all the vegetables are tender and slightly browned.