Garlic Herb Roasted Potatoes, Carrots, and Zucchini
These roasted potatoes, carrots, and zucchini make a delicious and easy side dish seasoned with garlic and fresh herbs. Perfect to accompany any meal — it's gluten-free, dairy-free, and vegetarian!
Ingredients
- 1 1/4 lb baby potatoes halved
- 1 lb medium carrots scrubbed clean and cut into 2-inch pieces
- 3 tablespoons olive oil divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper to taste
- 12 oz zucchini trimmed and cut into 1-inch pieces
- 4 cloves garlic minced
Instructions
- Preheat the oven to 400ºF (200ºC) and set a rack to the middle position.
- Prepare the vegetables: In a large bowl, toss the potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper.
- First roasting: Spread the potatoes and carrots onto a rimmed baking sheet in an even layer. Roast for 20 minutes.
- Prepare zucchini: Toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt.
- Add to baking sheet: Add the zucchini and minced garlic to the sheet. Toss everything together and spread again into an even layer.
- Final roasting: Roast for another 20 minutes until all vegetables are tender and slightly browned.
- Serve warm: Garnish with extra fresh herbs if desired and serve immediately.
Notes
Tips
- No need to peel the vegetables — just scrub them well.
- Try adding tri-colored carrots for more color.
- Feel free to mix in other veggies like parsnips, sweet potatoes, or butternut squash.
- Use fresh herbs for the best flavor, but you can substitute dried herbs (use half the amount).
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in the microwave or covered in the oven to preserve moisture.
Nutrition (Approximate per serving)
- Calories: 180
- Carbs: 20g
- Protein: 3g
- Fat: 10g