Description
Savory roasted baby potatoes, carrots, and zucchini tossed with garlic, rosemary, and thyme for a wholesome, flavorful side dish.
Ingredients
- 1 1/4 lb 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 oven to 400ºF (200ºC) and set rack to middle.
- Toss potatoes and carrots with 2 1/2 tbsp olive oil, thyme, rosemary, salt, and pepper.
- Spread on rimmed baking sheet; roast for 20 minutes.
- Toss zucchini with remaining olive oil and salt.
- Add zucchini to baking sheet, sprinkle with garlic, toss, and spread evenly.
- Roast 20 minutes more until tender and golden.
- Serve warm and enjoy.
Notes
- For extra flavor, sprinkle parmesan during the last 5 minutes of roasting.
- Swap zucchini for bell peppers or Brussels sprouts if desired.