Garlic Herb Roasted Potatoes Carrots (Print-Friendly Version)

Crispy potatoes carrots and zucchini roasted with garlic and fresh herbs for a delicious side.

# What You'll Need:

→ Vegetables

01 - 1.25 lb baby potatoes, halved
02 - 1 lb medium carrots, scrubbed and cut into 2-inch pieces
03 - 12 oz zucchini, trimmed and cut into 1-inch pieces
04 - 4 cloves garlic, minced

→ Herbs & Seasoning

05 - 1 tbsp fresh thyme, minced
06 - 1 tbsp fresh rosemary, minced
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Oils

09 - 3 tbsp olive oil, divided

# How to Make It:

01 - Set the oven to 400°F (200°C) and place a rack in the middle position.
02 - In a large bowl, toss halved potatoes and carrot pieces with 2.5 tablespoons olive oil, thyme, rosemary, salt, and black pepper until evenly coated.
03 - Spread the seasoned potatoes and carrots evenly on a rimmed baking sheet and roast for 20 minutes.
04 - In the same bowl, toss zucchini pieces with remaining 0.5 tablespoon olive oil and a pinch of salt.
05 - Remove baking sheet from oven, add zucchini and minced garlic, toss to combine, then spread in an even layer.
06 - Return the baking sheet to the oven and roast for an additional 20 minutes until all vegetables are tender and lightly browned.
07 - Serve the roasted vegetables warm and enjoy.

# Additional Tips:

01 - For extra crispiness, ensure vegetables are spread out with space between pieces on the baking sheet.
02 - Add red pepper flakes for a hint of heat or sprinkle Parmesan cheese for enhanced flavor.
03 - Zucchini can be substituted with bell peppers or Brussels sprouts for variation.

Return