Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a simple yet flavorful side dish that pairs perfectly with any meal. Crispy baby potatoes, sweet roasted carrots, and tender zucchini are coated in a delicious blend of garlic, rosemary, and thyme. This dish is easy to prepare, healthy, and guaranteed to impress your family and guests alike!

Ingredients

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

Directions

1. Prep Your Oven and Veggies:
2. Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
3. Prepare the potatoes, carrots, and zucchini according to the sizes listed.
4. Season the Potatoes and Carrots:
5. In a large bowl, toss the baby potatoes and carrots with 2 tbsp olive oil, garlic, rosemary, thyme, salt, and pepper. Mix well to coat evenly.
6. Roast the Potatoes and Carrots:
7. Spread the potatoes and carrots in a single layer on the prepared tray. Roast in the oven for 20 minutes.
8. Add the Zucchini:
9. Toss the zucchini with the remaining 1 tbsp olive oil, and season lightly with salt and pepper. Add to the tray with the partially roasted potatoes and carrots, then return to the oven.
10. Roast everything for an additional 10–15 minutes, until the potatoes are crispy and golden, the carrots are tender, and the zucchini is lightly caramelized.
11. Serve and Garnish:
12. Remove the tray from the oven and sprinkle the roasted veggies with fresh parsley for a final touch of flavor and color. Serve hot!