Garlic Herb Roasted Potatoes Carrots And Zucchini
A simple one-pan side dish featuring baby potatoes, carrots, and zucchini roasted with garlic and fresh herbs until golden and tender. Perfect for weeknight dinners or holiday gatherings.
Equipment
- 1 Large rimmed baking sheet
- 1 Sharp knife
- 1 Cutting board
- 1 Large mixing bowl
- 1 Measuring spoons
- 1 Spatula or wooden spoon
Ingredients
- 1.5 pounds Baby potatoes or small red potatoes halved or quartered
- 1 pound Fresh carrots peeled and sliced diagonally
- 2 medium Zucchini cut into half-moons
- 4 cloves Fresh garlic minced
- 3 tablespoons Olive oil
- 2 tablespoons Fresh rosemary chopped
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black pepper freshly ground
- 1 teaspoon Dried Italian seasoning optional
Instructions
- Preheat your oven to 425 degrees Fahrenheit and position the rack in the center.
- Wash all vegetables thoroughly under cold running water and pat them dry with paper towels.
- Cut baby potatoes in half or quarter larger ones into bite-sized pieces about one inch thick.
- Peel carrots and slice them on a diagonal into pieces roughly the same size as your potatoes.
- Trim the ends off zucchini and cut into half-moon slices or chunks matching your other vegetables.
- Mince garlic cloves finely or press them through a garlic press.
- Strip rosemary leaves from the stems and chop them roughly along with fresh thyme leaves.
- Add potatoes and carrots to your large mixing bowl first since they take longer to cook.
- Drizzle olive oil over the vegetables and add minced garlic, chopped herbs, salt, and pepper.
- Toss everything together with your hands or a spoon until evenly coated.
- Spread the potato and carrot mixture on your baking sheet in a single layer without crowding.
- Place the pan in the oven and roast for 20 minutes.
- Remove the pan and add zucchini pieces to the partially cooked vegetables.
- Toss everything together on the pan and spread back into a single layer.
- Return to the oven for another 15 to 20 minutes until potatoes are fork-tender and edges are golden brown.
- Remove from oven and taste, adjusting salt and pepper if needed before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400-degree oven for best results. You can prep vegetables up to 24 hours ahead and store separately until ready to roast.