Instructions
Preheat Oven:
400°F (200°C) Preheat oven. Prepare the oven: If roasting, position a rack in the middle of the oven.
Season Potatoes and Carrots:
In a big mixing bowl, toss together the halved potatoes, the carrot pieces and 2 1/2 tablespoons olive oil, 1 teaspoon thyme, 1 teaspoon rosemary and salt and pepper to taste.
Spreading the spiced vegetables out in a single layer on a rimmed baking sheet will encourage even cooking and browning.
Roast Potatoes and Carrots:
Toss the potatoes and carrot into the hot oven and roast for 20 minutes.
Prepare Zucchini:
While the potatoes and carrots roast, in a separate bowl, combine the zucchini slices with the remaining 1/2 tablespoon of olive oil and a pinch of salt, just to coat the zucchini lightly.
Add Zucchini and Garlic:
The first time you take the baking sheet out of the oven, after the first 20 minutes of cooking.
Place on the sheet pan with the prepared zucchini and 2 cloves minced garlic.
Continue Roasting:
Return the baking sheet to the oven, and roast for 20 minutes more, or until all the vegetables are tender and starting to brown a bit.
Serve:
Remove the roasted vegetables to a serving platter. If using, sprinkle with herbs, such as fresh thyme or rosemary.
Serve warm with the yummy, fragrant golden brown roasted veggies!
Serving Suggestions:
Main Dish Pairings: It’s good served with a roasted chicken, a beef tenderloin or a baked salmon for a more substantial meal.
Go Over the Top: Shower with freshly grated Parmesan, for a cheesy, salty salute.
With Salad: A green salad, just dressed with a lemon vinaigrette, for a light, balanced meal
Storage/Meal Prep Tips:
Refrigerate: Place leftovers in an airtight container in the refrigerator and eat within 3 days. For best keeping crisp reheat in the oven set to 350°F (175°C) for around 10 minutes.
Freezing: Zucchini does not freeze well and is not a recommended preservation method. Potatoes and carrots may need to be frozen separately, though.
Meal Prep: Chop the vegetables and combine with herbs and oil a day in advance. Store in an airtight container in the fridge, and roast when you are ready for fresh results.
Variations:
Spicy Kick: Spice things up with a dash of red pepper flakes or cayenne.
Drizzle with lemon: Before serving, a fresh squeeze of lemon juice—not just over the fish but over the vegetables, too, adds an acidic pop that lifts the flavors.
Herb Spin: If you want a new flavor angle, swap thyme and rosemary for dill or oregano.
Hearty root vegetables: looking for a chunkier texture? You could also add sweet potatoes, parsnips or even beets — they also add great color and depth.
Extra Cheesy: For an extra pop of flavor, sprinkle crumbled feta or goat cheese over them just after roasting, for a buttery finish.
Conclusion:
Garlic Herb Roasted Potatoes, Carrots, and Zucchini — a side dish that combines the comforting warmth of roasted vegetables with the exuberant character of lively herbaceousness and garlic. It’s simple enough for weeknight dinner, but festive enough for holiday get-togethers. The result is an aromatic, golden-hued and lightly caramelized side dish that’s bound to become a family favorite.
