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garlic herb roasted vegetables

Garlic Herb Roasted Vegetables

This dish features a mix of roasted baby potatoes, carrots, zucchini, and garlic, seasoned with fresh herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 1.5 lbs baby potatoes halved (quarter them if they are large)
  • 1 lb carrots peeled and cut into 1.5-inch chunks (cut thick ends in half lengthwise)
  • 1 tablespoon fresh thyme leaves chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1.5 teaspoon kosher salt divided
  • ½ teaspoon freshly ground black pepper
  • 1 large zucchini approx 12 oz, cut into thick 1-inch half-moons
  • 5-6 whole garlic cloves peeled and gently smashed with the side of a knife
For the Dressing
  • 3 tablespoon olive oil divided

Equipment

  • Oven
  • Baking sheet

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the baby potatoes, carrots, zucchini, garlic, olive oil, thyme, rosemary, salt, and pepper. Toss to coat.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and golden.
  5. Remove from the oven and let cool slightly before serving.

Notes

You can substitute different vegetables as desired. Adjust cooking time based on the size of the vegetables.