Description
This simple side dish features baby potatoes, carrots, and zucchini roasted with garlic, fresh thyme, and rosemary until tender and slightly caramelized. It’s an easy, healthy, and flavorful accompaniment to any main course.
Ingredients
Scale
- 1 1/4 pounds baby potatoes (red, yellow, or a mix), halved or quartered if large
- 1 pound medium carrots, scrubbed clean and cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon fresh rosemary, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 12 ounces zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
- Prepare Potatoes and Carrots: Halve the baby potatoes (or quarter them if they are larger). Cut the carrots into 2-inch pieces.
- Season Potatoes and Carrots: In a large bowl, combine the prepared potatoes and carrots. Add 2 1/2 tablespoons of the olive oil, minced fresh thyme, minced fresh rosemary, salt, and pepper. Toss well to coat the vegetables evenly.
- Roast Potatoes and Carrots (Initial): Spread the seasoned potatoes and carrots in a single layer on a large, rimmed baking sheet. Roast for 20 minutes.
- Prepare Zucchini: While the potatoes and carrots are roasting, cut the zucchini into 1-inch pieces. In a medium bowl, toss the zucchini pieces with the remaining 1/2 tablespoon of olive oil and season lightly with salt.
- Add Zucchini and Garlic: After the initial 20 minutes of roasting, remove the baking sheet from the oven. Add the seasoned zucchini and the minced garlic to the baking sheet with the potatoes and carrots. Toss everything together gently. Spread the vegetables back into an even layer.
- Roast (Final): Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender when pierced with a fork and slightly browned and caramelized.
- Serve
Notes
- Vegetable Size: Cut the potatoes, carrots, and zucchini into roughly uniform sizes to ensure even cooking.
- Herbs: Fresh thyme and rosemary provide the best flavor. If you don’t have fresh herbs, you can substitute 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.
- Roasting: Roasting the potatoes and carrots first allows them to become tender before adding the quicker-cooking zucchini and garlic, preventing the garlic from burning. Don’t overcrowd the pan for better browning.
- Serving Suggestions: Serve these roasted vegetables as a side dish with chicken, fish, steak, or pork.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.