Ingredients list for the Garlic Herb Roasted Potatoes Carrots and Zucchini
This simple side dish comes together with just a few fresh ingredients. Gather the following before you start:
| Ingredient | Quantity |
|---|---|
| Baby potatoes (halved) | 1 1/4 lb |
| Medium carrots (cut into 2 inch pieces) | 1 lb |
| Olive oil (divided) | 3 tablespoons |
| Minced fresh thyme | 1 tablespoon |
| Minced fresh rosemary | 1 tablespoon |
| Salt and freshly ground black pepper | To taste |
| Zucchini (cut into 1 inch pieces) | 12 oz |
| Minced garlic | 4 cloves |
This recipe serves 5. Prep time: 10 minutes, Cook time: 40 minutes, Total: 50 minutes.
Jump to:
- Ingredients list for the Garlic Herb Roasted Potatoes Carrots and Zucchini
- Directions
- Tips for the Garlic Herb Roasted Potatoes Carrots and Zucchini recipe
- Should we peel the vegetables before roasting?
- How to serve roasted potatoes, carrots, and zucchini?
- How to reheat the roasted vegetables for meal prep?
- How and how long to keep the roasted potato and veggies leftovers?
- Frequently Asked Questions
- How do I make garlic herb roasted potatoes carrots and zucchini?
- What temperature is best for roasting vegetables?
- Should I peel carrots before roasting?
- Can I roast zucchini together with potatoes and carrots?
- Which herbs go well with these roasted vegetables?
- How should I store leftover roasted vegetables?
- Garlic Herb Roasted Potatoes Carrots And Zucchini
- Ingredients
- Instructions
- Last Step:
- Notes
- Nutrition
- Did you make this recipe?
Directions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the baby potatoes and carrots with 2 1/2 tablespoons olive oil, minced thyme, minced rosemary, salt, and pepper. Spread the vegetables in a single layer on a rimmed baking sheet and roast for 20 minutes.
- In the same bowl, toss the zucchini pieces with the remaining 1/2 tablespoon olive oil and a light sprinkle of salt. Remove the baking sheet from the oven, add the zucchini and minced garlic, and toss everything together to combine. Spread evenly and return to the oven. Roast for another 20 minutes, or until all vegetables are tender and lightly browned.
- Serve warm. For extra appeal, sprinkle with fresh parsley or grated Parmesan cheese just before serving. Enjoy!
Tips for the Garlic Herb Roasted Potatoes Carrots and Zucchini recipe
Follow these simple tips to get the best results every time. Cutting the vegetables into uniform sizes ensures even roasting.
Feel free to experiment with different herbs such as sage, oregano, tarragon, or fresh basil in place of thyme and rosemary. Using tri colored carrots adds a beautiful pop of color to the dish. You can also include other root vegetables like parsnips, sweet potatoes, butternut squash, or beets for more variety.
Should we peel the vegetables before roasting?
Peeling is not necessary if you wash the vegetables well. Leaving the skins on helps them brown during roasting and gives a deeper, more robust flavor. If you prefer a softer texture, you can peel them. The choice is yours. Also, remember that herbs like oregano, tarragon, or fresh basil work wonderfully as alternatives to thyme and rosemary.
How to serve roasted potatoes, carrots, and zucchini?
This roasted vegetable medley pairs beautifully with a wide range of main dishes. Serve it alongside chicken, turkey, fish, or steak for a satisfying weeknight dinner. It also makes an excellent side for holiday meals such as Thanksgiving, Christmas, or any special gathering. For a complete meal, consider pairing it with our Rosemary Garlic Lemon Roast Lamb.
How to reheat the roasted vegetables for meal prep?
Reheating is quick and convenient. Simply microwave the roasted vegetables for 1, 2 minutes until warmed through. For a crispier texture, reheat them in the oven at 350°F covered with foil to prevent drying. This makes them ideal for meal prep lunches or quick dinners.
How and how long to keep the roasted potato and veggies leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven covered with foil at 350°F for about 10, 15 minutes, or until heated through. This method helps keep the vegetables from drying out. Avoid freezing, as the texture of zucchini may change.
Frequently Asked Questions
How do I make garlic herb roasted potatoes carrots and zucchini?
What temperature is best for roasting vegetables?
Should I peel carrots before roasting?
Can I roast zucchini together with potatoes and carrots?
Which herbs go well with these roasted vegetables?
How should I store leftover roasted vegetables?
Garlic Herb Roasted Potatoes Carrots And Zucchini
🥔 A colorful and aromatic sheet pan side dish that pairs perfectly with any main course.
🌿 Tossed in garlic, rosemary, and thyme, these tender roasted vegetables are effortlessly delicious.
- Total Time: 50 minutes
- Yield: 5 servings 1x
Ingredients
Baby potatoes (halved) 1 1/4 lb
Medium carrots (cut into 2 inch pieces) 1 lb
Olive oil (divided) 3 tablespoons
Minced fresh thyme 1 tablespoon
Minced fresh rosemary 1 tablespoon
Salt and freshly ground black pepper To taste
Zucchini (cut into 1 inch pieces) 12 oz
Minced garlic 4 cloves
Instructions
1-Roast potatoes and carrots: Preheat oven to 400°F; toss potatoes and carrots with oil, herbs, salt, and pepper; spread on a baking sheet and roast for 20 minutes.
2-Add zucchini and garlic: Toss zucchini with remaining oil and salt, add to the baking sheet with garlic, and roast for another 20 minutes until tender and browned.
3-Serve and garnish: Serve warm, optionally garnished with fresh parsley or grated Parmesan cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥕 Cut vegetables into uniform sizes to ensure even roasting.
🌿 Experiment with different herbs like sage, oregano, tarragon, or fresh basil in place of thyme and rosemary.
🧊 Avoid freezing leftovers as the texture of zucchini may change; store in the refrigerator for up to 3 days instead.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
