Description
A delicious and easy recipe for garlic herb roasted potatoes with carrots and zucchini that creates perfectly crispy exteriors and tender interiors with aromatic herbs.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 cups carrots, thick rounds
- 2 medium zucchini, half-moons
- 6 whole cloves fresh garlic
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat Oven: Set oven to 425°F (220°C) and allow to fully preheat
- Prepare Vegetables: Wash and halve baby potatoes, slice carrots into thick rounds, cut zucchini into half-moons
- Season and Mix: Combine vegetables with whole garlic cloves in large bowl, drizzle with olive oil, season with herbs, salt, and pepper
- Arrange on Pan: Spread seasoned vegetables evenly on parchment-lined baking sheet in single layer
- Roast: Bake for 30-35 minutes, stirring halfway through until golden brown and tender
- Serve: Transfer to serving dish and enjoy warm as delightful side dish
Notes
- Cut vegetables into similar sizes to ensure even cooking and prevent some pieces from burning while others remain undercooked
- Don’t overcrowd the baking sheet as this creates steam instead of crispy edges – use two pans if necessary
- Test doneness by piercing potatoes with a fork – they should be tender inside with golden, crispy exteriors
- Let roasted vegetables rest for 2-3 minutes before serving to allow flavors to settle and prevent burns
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 185 calories
- Sugar: 8g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: garlic herb roasted potatoes, roasted vegetables, easy side dish, healthy recipe, herb potatoes