Description
The Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful side dish that complements any meal. This healthy and versatile recipe features a blend of potatoes, carrots, and zucchini tossed with olive oil, garlic, and fresh herbs, then roasted to golden perfection. It’s gluten-free, vegan, and perfect for weeknight dinners or holiday gatherings.
Ingredients
Scale
Ingredients
- Vegetables and Seasonings:
- 4 medium potatoes, diced
- 3 medium carrots, sliced
- 2 medium zucchinis, sliced
- 3 tbsp olive oil (divided)
- 2 tsp fresh thyme leaves
- 1 tsp dried rosemary
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C) and position a rack in the middle. - Prepare Potatoes and Carrots:
- In a large bowl, toss the potatoes and carrots with 2 ½ tablespoons of olive oil, thyme, rosemary, salt, and pepper.
- Spread the mixture onto a rimmed baking sheet in a single layer. Roast for 20 minutes.
- Prepare the Zucchini:
- Toss the zucchini slices in a bowl with the remaining ½ tablespoon of olive oil and a pinch of salt.
- Combine and Roast:
- After the potatoes and carrots have roasted for 20 minutes, add the zucchini to the baking sheet.
- Sprinkle the minced garlic over the vegetables and toss everything together. Spread the mixture into an even layer.
- Final Roast:
- Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned.
- Serve:
Serve warm as a side dish, and enjoy the savory and aromatic flavors!
- Category: Dinner