Description
Garlic Herb Roasted Potatoes Carrots and Zucchini – Deliciously roasted veggies with aromatic garlic and herbs. Perfect for a quick and flavorful side dish!
Ingredients
Scale
- 1½ pounds (680g) baby potatoes, halved (or larger potatoes cut into 1-inch chunks)
- 1 pound (450g) carrots, peeled and cut into 2-inch sticks (½-inch thick)
- 2 medium zucchini (about 1 pound/450g), cut into 1-inch chunks
- 8 garlic cloves, peeled but left whole
- 3 tablespoons olive oil (use high-quality for best flavor)
- 2 tablespoons fresh rosemary, roughly chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Zest of one lemon (optional, but adds brightness)
- 2 tablespoons freshly grated Parmesan cheese (optional)
Instructions
- Step 1: Preheat your oven to 425°F (220°C) and position a rack in the middle. Line a large rimmed baking sheet with parchment paper for easier cleanup.
- Step 2: In a large bowl, combine the halved potatoes and cut carrots. Add 2 tablespoons of olive oil, half the herbs (rosemary and thyme), 6 of the garlic cloves, 1 teaspoon of salt, and ¼ teaspoon of pepper. Toss thoroughly to coat every piece evenly. This initial coating helps form a flavor-packed crust on these sturdier vegetables.
- Step 3: Transfer the potato-carrot mixture to your prepared baking sheet, arranging them in a single layer with space between pieces. Ensure most potatoes are cut-side down for maximum caramelization. Roast for 20 minutes until they begin to brown but aren’t yet fully tender.
- Step 4: While the first vegetables roast, prepare the zucchini in the same bowl. Toss with the remaining olive oil, herbs, salt, pepper, and garlic cloves. The residual oil and herbs in the bowl will help flavor the zucchini without needing additional seasonings.
- Step 5: After the initial 20 minutes, reduce oven temperature to 400°F (200°C). Remove the baking sheet and add the zucchini pieces, distributing them evenly among the partially-cooked potatoes and carrots. Return to the oven for another 15-20 minutes.
- Step 6: Check for doneness – potatoes should be golden and fork-tender, carrots caramelized yet slightly firm, and zucchini soft but not mushy. If needed, roast for an additional 5 minutes.
- Step 7: Transfer your Garlic Herb Roasted Potatoes Carrots and Zucchini to a serving dish. Sprinkle with lemon zest and Parmesan cheese if using. Serve immediately while the vegetables are at their peak flavor and texture.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 2mg