Garlic Herb Roasted Potatoes, Carrots, and Zucchini
These roasted vegetables make a great savory side dish that comes together in no time and pairs well with just about anything! This simple veggie blend of potatoes, carrots, and zucchini is seasoned with delicious garlic and fresh herbs, then roasted to maximum deliciousness. The recipe is gluten-free, dairy-free, vegan, and Whole30 compatible. Enjoy!
Ingredients:
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Directions:
- Preheat your oven to 400ºF (200ºC) and set a rack to the middle. In a large bowl, toss together potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, and season with salt and pepper to taste. Spread onto a rimmed baking sheet. Roast in the preheated oven for 20 minutes.
- Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt. Add to the baking sheet with other potatoes and carrots. Add minced garlic and toss everything, spreading into an even layer.
- Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer.
- Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy!
These roasted veggies are packed with flavor and make a delightful addition to any meal. Enjoy the deliciousness and simplicity of this savory side dish!