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–+ servings

Garlic Herb Roasted Vegetables

This hearty and flavorful dish blends fresh herbs with seasonal vegetables, making it a perfect side for grilled meats, baked fish, or a vegetarian main course.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1 1/4 lb baby potatoes halved
  • 1 lb medium carrots cut into 2-inch pieces
  • 3 tbsp olive oil divided
  • 1 tbsp fresh thyme minced
  • 1 tbsp fresh rosemary minced
  • Salt and freshly ground black pepper to taste
  • 12 oz zucchini cut into 1-inch pieces
  • 4 cloves garlic minced

Instructions
 

  • Preheat Oven: Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  • Season Potatoes and Carrots: In a large bowl, toss halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
  • Roast Potatoes and Carrots: Roast in the preheated oven for 20 minutes.
  • Prepare Zucchini: In a separate bowl, toss zucchini with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
  • Add Zucchini and Garlic: After 20 minutes, remove the baking sheet from the oven. Add the zucchini and garlic, mixing them with the potatoes and carrots.
  • Continue Roasting: Return the baking sheet to the oven and roast for another 20 minutes, until all vegetables are tender and slightly browned.
  • Serve: Transfer the roasted vegetables to a serving dish. Garnish with additional herbs if desired and serve warm.

Notes

Experiment with other vegetables like bell peppers or Brussels sprouts, or add a sprinkle of lemon zest for a refreshing twist.
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