Craving a side dish that’s both delicious and healthy? This recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a dish so flavorful that it’s sure to convert even the pickiest eaters into veggie lovers.
Gluten-free, dairy-free, vegan, and Whole30 compatible, it’s a healthy and delicious choice for everyone.
Ingredients
Here are the ingredients you’ll need:
- 1 1/4 pounds baby potatoes, halved
- 1 pound medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 12 ounce zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
How to Make Garlic Herb Roasted Potatoes Carrots & Zucchini
To make this flavorful dish, follow the simple steps below:
- Preheat your oven to 400ºF (200ºC). In a large bowl, combine the potatoes and carrots with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper.
- Spread the potato and carrot mixture onto a rimmed baking sheet and roast in the preheated oven for 20 minutes.
- While the potatoes and carrots are roasting, toss the zucchini in a separate bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
- Add the zucchini and minced garlic to the baking sheet with the potatoes and carrots. Toss everything together to coat evenly and return to the oven. Roast for an additional 20 minutes, or until all the vegetables are tender and slightly brown.
- Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy!
Tips for the Garlic Herb Roasted Potatoes Carrots & Zucchini
Here are additional tips on how to get the most out of this dish:
- Cut the vegetables uniformly: Ensure even cooking by cutting the potatoes, carrots, and zucchini into similar-sized pieces.
- Don’t overcrowd the pan: Spread the vegetables in a single layer on the baking sheet to promote browning and prevent steaming. If needed, use two baking sheets.
- Toss halfway through: For even browning, toss the vegetables halfway through the roasting time.
- Adjust the seasoning: Taste the vegetables before serving and adjust the salt and pepper as needed.
- Add a sprinkle of Parmesan cheese: For extra flavor, sprinkle some grated Parmesan cheese over the vegetables during the last few minutes of roasting.
- Experiment with other herbs and spices: Try adding different herbs like oregano, basil, or parsley for a flavor variation. You can also experiment with spices like paprika or cumin.
- Serve with a dipping sauce: Offer a side of aioli, tzatziki, or your favorite dipping sauce to complement the roasted vegetables.
With its simple preparation, incredible flavor, and undeniable crowd-pleasing appeal, this recipe is a guaranteed hit for any meal, any time. Let this dish become your go-to secret weapon for transforming ordinary vegetables into extraordinary foodie feasts.
Garlic Herb Roasted Potatoes Carrots and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple, flavorful, and healthy side dish made with tender roasted vegetables, a fragrant garlic and herb blend, and is perfect for those following a gluten-free or Whole30 diet.
Equipment
- 1 Preheated oven
- 1 Large bowl
- Measuring cups and spoons
- Baking sheet (rimmed)
Ingredients
- 1 1/4 lbs baby potatoes (halved)
- 1 lb medium carrots (scrubbed clean, cut into 2-inch pieces)
- 3 tbsp olive oil (divided)
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz zucchini (trimmed and cut into 1-inch pieces)
- 4 cloves garlic (minced)
Instructions
- Preheat your oven to 400ºF (200ºC). In a large bowl, combine the potatoes and carrots with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper.
- Spread the potato and carrot mixture onto a rimmed baking sheet and roast in the preheated oven for 20 minutes.
- While the potatoes and carrots are roasting, toss the zucchini in a separate bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
- Add the zucchini and minced garlic to the baking sheet with the potatoes and carrots. Toss everything together to coat evenly and return to the oven. Roast for an additional 20 minutes or until all the vegetables are tender and slightly browned.
- Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy!
Nutrition
Calories: 177kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 13mgPotassium: 665mgFiber: 3gSugar: 3gVitamin A: 139IUVitamin C: 35mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.