This simple and delicious dish brings together the natural sweetness of roasted carrots, the creamy texture of baby potatoes, and the tender bite of zucchini, all seasoned with fresh herbs and garlic.
Perfect as a side for any meal, these vegetables are roasted to golden perfection, highlighting the earthy flavors of rosemary and thyme.
Ingredients :
1 1/4 lb baby potatoes, halved
1 lb medium carrots, scrubbed clean, cut into
2-inch pieces
3 tablespoon olive oil, divided
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper
12 oz. zucchini, trimmed and cut into 1-inch pieces
4 cloves garlic, minced
DIRECTIONS :
To make the Garlic Herb Roasted Potatoes Carrots and Zucchini:
Preheat your oven to 400ºF (200ºC) and set a rack to the middle.
In a large bowl, toss together potatoes carrots with 2 1/2 tablespoons olive oil, thyme, rosemary and season with salt and pepper to taste.
Spread onto a rimmed baking sheet—Roast in the preheated oven for 20 minutes.
Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt.
Add to the baking sheet with other potatoes and carrots.
Add minced garlic and toss everything, and spread into an even layer.
Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer.
For a twist on Garlic Herb Roasted Potatoes, Carrots, and Zucchini, try adding different vegetables like Brussels sprouts or bell peppers for extra color and texture.
You can also swap baby potatoes for sweet potatoes for a sweeter flavor.
Experiment with herbs by using Italian seasoning, or finish with fresh parsley or basil for added freshness.
A squeeze of lemon juice before serving adds a bright citrus kick, while sprinkling Parmesan or feta cheese on top just before the final minutes of roasting gives a delicious, savory finish.
These variations will elevate the dish and keep it exciting!
To store Garlic Herb Roasted Potatoes, Carrots, and Zucchini, first allow the vegetables to cool completely before transferring them to an airtight container.
They can be stored in the refrigerator for up to four days.
For longer storage, you can freeze the vegetables in a freezer-safe bag or container for up to two months, though the zucchini may soften slightly when thawed.
When ready to reheat, you can warm them in a preheated oven at 350°F for 10-15 minutes, in the microwave for 1-2 minutes, or by sautéing them on the stovetop over medium heat.
This ensures the vegetables retain their flavor and texture.
Serve the Garlic Herb Roasted Potatoes Carrots and Zucchini warm