Garlic Herb Roasted Potatoes Carrots and Zucchini

Roasted potatoes, carrots, and zucchini tossed with garlic, rosemary, and thyme—this easy side dish is crispy, flavorful, and perfect for weeknight dinners or holiday meals.

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Course

Side Dish

Cuisine

American

Servings

6 servings

Calories

208 kcal

INGREDIENTS

1¼ pounds baby potatoes (halved)
1 pound medium carrots (washed thoroughly and cut into 2-inch pieces)
1 medium red onion (cut into thick wedges)
4 tablespoons olive oil (divided)
Salt and freshly ground black pepper (to taste)
3/4 pound zucchini (about 1 medium zucchini, trimmed and cut into 1-inch pieces)
4 cloves garlic (minced)
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary

INSTRUCTIONS

1 Preheat oven to 400°F (200°C) °F and position a rack in the center.
2 Toss the potatoes, carrots, and onion with 3 tablespoons olive oil, salt, and pepper.
3 Spread on a rimmed baking sheet and roast for 20 minutes.
4 Toss zucchini with the remaining olive oil and a pinch of salt, then add to the baking sheet.
5 Add garlic, thyme and rosemary, toss everything together, and spread into an even layer.
6 Roast for another 20 minutes, until all vegetables are tender and golden.
7 Serve warm and enjoy!

NUTRITION