Description
A wholesome and savory side dish featuring roasted baby potatoes, carrots, and zucchini tossed with olive oil, garlic, and fresh herbs. The vegetables turn golden and crisp on the edges while staying tender inside.
Ingredients
- 1 1/4 lb (570 g) baby potatoes, halved
- 1 lb (450 g) carrots, scrubbed and cut into 2-inch (5 cm) pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh rosemary, minced
- 4 cloves garlic, minced
- 1 teaspoon fine salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper (plus more to taste)
- 2 medium zucchini, cut into 1/2-inch thick half-moons (about 300 g)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper (optional for easy cleanup).
- In a large bowl, toss halved potatoes and carrot pieces with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper.
- Spread evenly on the baking sheet and roast for 20 minutes.
- In the same bowl, toss zucchini with remaining 1/2 tablespoon olive oil and a small pinch of salt.
- After 20 minutes, remove the baking sheet, add zucchini and garlic, toss everything gently on the pan, and spread into a single layer.
- Return to oven and roast for another 20 minutes, or until vegetables are tender and golden on the edges.
- Season to taste with more salt and pepper if needed. Serve warm.
Notes
- Cut carrots evenly to match potato size for even roasting.
- Add zucchini after 20 minutes to prevent it from becoming mushy.
- Use a large baking sheet and avoid overcrowding to promote browning instead of steaming.
- Add a squeeze of lemon or sprinkle of feta for extra flavor before serving.
- Dried herbs can be substituted: use 1 teaspoon each of dried thyme and rosemary.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 5g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
