Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini – A Flavorful & Healthy Side Dish
Ingredients: 10 oz baby potatoes, halved; 8 oz carrots, scrubbed and cut into 2-inch pieces; 2 tablespoons olive oil, divided; 1 teaspoon fresh thyme, minced; 1 teaspoon fresh rosemary, minced; Salt and freshly ground black pepper, to taste; 6 oz zucchini, trimmed and cut into 1-inch pieces; 2 cloves garlic, minced

Ingredients

Scale

10 oz baby potatoes, halved
8 oz carrots, scrubbed and cut into 2-inch pieces
2 tablespoons olive oil, divided
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
Salt and freshly ground black pepper, to taste
6 oz zucchini, trimmed and cut into 1-inch pieces
2 cloves garlic, minced

Instructions

Preheat the Oven:
- Set your oven to 400°F (200°C) and position the rack in the middle.
Prepare Potatoes and Carrots:
- In a large bowl, mix the halved potatoes and carrot pieces with 1½ tablespoons of olive oil, minced thyme, minced rosemary, salt, and pepper.
- Spread the seasoned potatoes and carrots on a rimmed baking sheet in a single layer.
- Roast in the preheated oven for 20 minutes.
Add Zucchini and Garlic:
- While the potatoes and carrots are roasting, toss the zucchini pieces with the remaining ½ tablespoon of olive oil and a pinch of salt in a separate bowl.
- After the initial 20 minutes, remove the baking sheet from the oven. Add the zucchini and minced garlic to the potatoes and carrots. Toss everything together.
- Return the baking sheet to the oven and roast for another 20 minutes, or until all vegetables are tender and slightly browned.
Serve:
- Remove from the oven and serve warm as a side dish to your favorite main course.