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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini
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Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful side dish that transforms simple vegetables into a gourmet delight. This dish features a medley of tender baby potatoes, sweet carrots, and fresh zucchini, all enhanced by a fragrant blend of garlic and herbs. Perfect for any occasion—whether it’s a weeknight family dinner or a festive gathering—this recipe caters to gluten-free and Whole30 diets, ensuring everyone at the table can enjoy it. With minimal prep time and straightforward cooking steps, you’ll have a deliciously healthy side ready in no time.

Ingredients

Scale
  • 1 1/4 lbs baby potatoes (halved)
  • 1 lb medium carrots (cut into 2-inch pieces)
  • 12 oz zucchini (cut into 1-inch pieces)
  • 3 tbsp olive oil
  • 1 tbsp minced fresh thyme
  • 1 tbsp minced fresh rosemary
  • 4 cloves garlic (minced)
  • Salt and freshly ground black pepper

Instructions

  1. Preheat your oven to 400ºF (200ºC).
  2. In a large mixing bowl, combine halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, minced thyme, rosemary, salt, and pepper. Toss until well coated.
  3. Spread the potato-carrot mixture on a baking sheet and roast for about 20 minutes.
  4. In another bowl, toss zucchini with the remaining olive oil and salt. After 20 minutes of roasting, add zucchini and minced garlic to the baking sheet and gently toss.
  5. Return everything to the oven for an additional 20 minutes until vegetables are tender and slightly browned.
  6. Serve warm as a delightful side dish.

Nutrition

Keywords: For added flavor variations, consider mixing in other seasonal vegetables like bell peppers or Brussels sprouts. Adjust seasoning to taste before serving for maximum flavor.

Find it online: https://fluffyrecipes.com/garlic-herb-roasted-potatoes-carrots-and-zucchini/