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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini

Evelyn
Crispy roasted potatoes, carrots, and zucchini tossed with garlic, thyme, and rosemary for a flavorful healthy side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 190 kcal

Equipment

  • Baking sheet
  • Large bowl
  • Knife

Ingredients
  

  • 1 1/4 pounds baby potatoes halved
  • 1 pound medium carrots scrubbed and cut into 2-inch pieces
  • 12 ounces zucchini trimmed and cut into 1-inch chunks
  • 3 tablespoons olive oil divided
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme minced
  • 1 tablespoon fresh rosemary minced
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C). Toss potatoes and carrots with 2 1/2 tbsp olive oil, thyme, rosemary, salt, and pepper. Spread on baking sheet.
  • Roast 20 minutes. Toss zucchini with remaining oil and salt. Add to sheet with garlic, toss, roast another 20 minutes until tender and browned.
  • Serve warm.

Notes

  • Cut veggies evenly for best results.
  • Use two sheets if crowded.
  • Fresh herbs recommended.
Keyword Garlic Herb Roasted Potatoes Carrots and Zucchini