Garlic Herb Roasted Potatoes, Carrots, and Zucchini (Print version)
Golden roasted potatoes, carrots, and zucchini tossed with garlic and fresh herbs. A versatile side dish ready in about 40 minutes.
# Ingredients:
Vegetables
01 -
1 1/4 lb (565 g) baby potatoes, halved
02 -
1 lb (450 g) medium carrots, scrubbed and cut into 2-inch pieces
03 -
12 oz (340 g) zucchini, cut into 1-inch chunks
Seasoning
04 -
3 tablespoons olive oil, divided
05 -
1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried)
06 -
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
07 -
4 cloves garlic, minced
08 -
Salt and freshly ground black pepper
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Halve the baby potatoes, cut the carrots into 2-inch pieces, and trim the zucchini into 1-inch chunks. Keep the zucchini separate.
02 -
Toss the potatoes and carrots with 2 1/2 tablespoons of olive oil, half the herbs, and a generous pinch of salt and pepper. Spread in a single layer on a large rimmed baking sheet.
03 -
Roast on the middle rack for 20 minutes. The vegetables will be partially cooked but not yet tender.
04 -
While the root vegetables roast, toss the zucchini chunks with the remaining 1/2 tablespoon of olive oil and a light pinch of salt.
05 -
Remove the baking sheet from the oven. Scatter the zucchini over the potatoes and carrots, then sprinkle the minced garlic and remaining herbs on top. Toss gently and spread back into an even layer.
06 -
Return to the oven and roast for 18 to 20 minutes more, until the potatoes are fork-tender and the edges are lightly browned. Serve warm.
# Good to know:
01 -
Serve warm for the best texture and flavor.
02 -
Cut vegetables into uniform pieces so they cook evenly.