Roasted Potatoes, Carrots, and Zucchini:
A simple and delicious medley of potatoes, carrots, and zucchini tossed in garlic, fresh herbs, and olive oil, then roasted to crispy, golden perfection. This colorful vegetable side pairs perfectly with any protein and is perfect for weeknight dinners or holiday meals
Ingredients
- 1¼ pounds baby potatoes halved
- 1 pound medium carrots cut into 2-inch pieces
- 1 medium zucchini cut into 1-inch pieces
- 1 medium red onion cut into wedges
- 4 tablespoons olive oil divided
- 4 cloves garlic minced
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and place a rack in the center.
- Toss potatoes, carrots, and onion with 2½ tablespoons olive oil, thyme, rosemary, salt, and pepper in a large bowl.
- Spread the vegetables on a rimmed baking sheet and roast for 20 minutes.
- Toss the zucchini with the remaining olive oil and a pinch of salt and add it to the baking sheet.
- Add the minced garlic, toss everything together, and spread evenly.
- Roast another 20 minutes or until all vegetables are crisp-tender and golden.
- Serve warm and enjoy!
Notes
Don’t overcrowd the pan to ensure crispy roasted vegetables. Adding zucchini later prevents it from getting mushy. Fresh herbs enhance flavor but dried can be used in smaller amounts.