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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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A vibrant medley of roasted baby potatoes, tender carrots, and slightly sweet zucchini, tossed in a fragrant blend of garlic, thyme, and rosemary.

Ingredients

Scale
  • 2 pounds baby potatoes
  • 2 medium carrots
  • 2 medium zucchinis
  • 3 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the baby potatoes thoroughly under cold water to remove any dirt.
  3. Cut the baby potatoes in half or quarters, ensuring they are all roughly the same size.
  4. Peel the carrots and trim off both ends. Cut into 1-inch pieces.
  5. Wash the zucchinis under cold water and pat them dry. Cut into 1-inch slices.
  6. Place the cut potatoes, carrots, and zucchinis in a large mixing bowl.
  7. Add the olive oil to the bowl with the vegetables.
  8. Sprinkle in the minced garlic, chopped thyme, chopped rosemary, salt, black pepper, and paprika. Toss everything together.
  9. Spread the seasoned vegetables in a single layer on a baking sheet.
  10. Place the baking sheet in the preheated oven. Roast for 25 to 30 minutes, stirring halfway through.
  11. Check the vegetables for doneness; they should be tender and slightly golden.
  12. Once done, remove the baking sheet from the oven. Serve hot.

Notes

These roasted vegetables pair wonderfully with grilled meats or can serve as a hearty vegetarian main course. Leftovers can be stored in an airtight container for up to three days.

Nutrition

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