Garlic Herb Roasted Potatoes, Carrots, and Zucchini – A Flavorful Side Dish

Begin by preheating your oven to 400°F (200°C) to ensure it’s hot enough for roasting the vegetables.

2. Prepare the Vegetables:
Halve the baby potatoes and cut the carrots into 2-inch pieces. If you’re using zucchini, cut it into thick slices or chunks, depending on your preference.

In a large mixing bowl, combine the potatoes, carrots, and zucchini.

3. Season the Vegetables:
Drizzle the 3 tablespoons of olive oil over the vegetables and toss them to coat evenly.

Sprinkle with fresh thyme, fresh rosemary, and a generous amount of salt and freshly ground black pepper. Toss again to ensure the seasoning is evenly distributed.

4. Roast the Vegetables:
Spread the seasoned vegetables out in a single layer on a baking sheet.

Place the sheet in the preheated oven and roast for about 25-30 minutes, or until the potatoes and carrots are tender and slightly browned. You may want to toss the vegetables halfway through for even roasting.

5. Serve:
Once roasted to perfection, remove from the oven. Serve warm as a delicious side dish alongside your favorite main course!

Serving and Storage Tips