Garlic Herb Roasted Vegetables
A colorful medley of roasted potatoes, carrots, and zucchini seasoned with fresh garlic, thyme, and rosemary—an easy and flavorful veggie side for any meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings (1 batch)
- Category: Side Dishes
- Method: Roasting
- Cuisine: American, Vegetarian
- Diet: Vegan
Ingredients
1¼ lb baby potatoes, halved
1 lb medium carrots, scrubbed and chopped into chunks
12 oz zucchini, cut into bite-sized pieces
4 cloves garlic, minced
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
3 tbsp olive oil, divided
Salt and pepper, to taste
Instructions
Preheat Oven:
Preheat your oven to 400ºF (200ºC). Position a rack in the center of the oven.
Season Potatoes & Carrots:
In a large bowl, toss halved baby potatoes and chopped carrots with 2½ tablespoons of olive oil, thyme, rosemary, salt, and pepper.
First Roast:
Spread the potatoes and carrots in a single layer on a rimmed baking sheet. Roast for 20 minutes.
Prepare Zucchini:
While roasting, toss zucchini pieces in a separate bowl with the remaining ½ tablespoon olive oil and a pinch of salt.
Add Garlic & Zucchini:
After 20 minutes, remove the baking sheet from the oven. Add zucchini and minced garlic to the pan, toss everything together, and spread in an even layer.
Final Roast:
Return to oven and roast for an additional 20 minutes, or until vegetables are golden and fork-tender.
Serve:
Remove from oven and serve warm. Enjoy the vibrant flavor of garlic and fresh herbs in every bite.
Notes
✔️ For extra crispiness, broil for the last 2–3 minutes.
✔️ You can swap in sweet potatoes or bell peppers for added variety.
✔️ Great for meal prep or as a make-ahead holiday side.
✔️ Serve with grilled proteins or toss into salads or grain bowls.
Find it online: https://allrecipesmade.com/garlic-herb-roasted-vegetables/
