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Garlic Herb Roasted Potatoes Carrots and Zucchini

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 250
A flavorful roasted vegetable medley featuring potatoes, carrots, zucchini, and aromatic herbs, perfect as a side dish.

Ingredients

Vegetables

  • 1.5 lbs baby potatoes (halved (quarter if large))
  • 1 lb carrots (peeled and cut into 1.5-inch chunks)
  • 1 large zucchini (approx 12 oz, cut into 1-inch half-moons)
  • 5-6 cloves garlic (peeled and smashed)
  • 3 tbsp olive oil (divided)
  • 1 tbsp fresh thyme leaves (chopped (or 1 tsp dried))
  • 1 tbsp fresh rosemary (chopped (or 1 tsp dried))
  • 1.5 tsp kosher salt (divided)
  • 0.5 tsp black pepper (freshly ground)

Instructions 

  • Preheat oven to 425°F (220°C).
  • Toss potatoes, carrots, and garlic with 2 tbsp olive oil, thyme, rosemary, 1 tsp salt, and pepper. Roast for 20 minutes.
  • Toss zucchini with remaining 1 tbsp olive oil and 0.5 tsp salt.
  • Remove pan, flip veggies, add zucchini, and roast for another 15-20 minutes until crisp and tender.
  • Adjust seasoning if needed and serve warm, optionally with lemon.

Notes

Use two pans if necessary to prevent crowding for crispier veggies.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Vegetables