Ingredients
- Baby Potatoes (1 1/4 lb, halved): These small potatoes are perfect for roasting as they cook evenly and have a tender, creamy texture inside with a slight crisp on the outside.
- Medium Carrots (1 lb, cut into 2-inch pieces): Carrots add a touch of natural sweetness, balancing the savory notes in the dish.
- Olive Oil (3 tablespoons, divided): A key component for getting those beautifully roasted, golden-brown edges and ensuring the seasoning adheres.
- Fresh Thyme (1 tablespoon, minced): Thyme adds a subtle earthy flavor that complements the natural taste of the vegetables.
- Fresh Rosemary (1 tablespoon, minced): This herb brings a robust, aromatic essence that pairs perfectly with potatoes and carrots.
- Salt and Freshly Ground Black Pepper: These staples enhance the flavor and balance the herbs and natural sweetness.
- Zucchini (12 oz, cut into 1-inch pieces): Adds a contrasting texture with its slightly firmer bite and delicate flavor.
- Garlic (4 cloves, minced): The star ingredient that infuses every bite with deep, savory notes
Instructions
- Preheat and Prep: Start by preheating your oven to 400u00baF (200u00baC) and placing an oven rack in the middle position. This temperature ensures that your vegetables cook through while achieving a crispy, golden exterior.
- Season the Potatoes and Carrots: In a large mixing bowl, combine the halved baby potatoes and 2-inch carrot pieces. Drizzle 2 1/2 tablespoons of olive oil over the vegetables and sprinkle with the minced thyme, rosemary, salt, and black pepper. Toss until the vegetables are evenly coated, then spread them onto a rimmed baking sheet.
- First Roast: Roast the seasoned potatoes and carrots in the preheated oven for 20 minutes. This initial phase allows the denser vegetables to soften and begin caramelizing.
- Prepare the Zucchini: While the potatoes and carrots are roasting, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt. Zucchini has a higher water content and needs less roasting time, so adding it later ensures it doesn’t overcook.
- Combine and Finish Roasting: After 20 minutes, remove the baking sheet from the oven and add the zucchini and minced garlic. Toss the entire mixture together to distribute the garlic evenly, then spread the vegetables back into an even layer. Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned at the edges.
- Serve and Enjoy: Transfer the roasted vegetables to a serving dish and serve warm. The result is a medley of vibrant, aromatic vegetables that are tender inside with perfectly crisped edges.
Notes
- Potatoes: Feel free to swap baby potatoes for Yukon Gold or fingerling potatoes if you prefer a creamier texture.
- Herbs: If you don’t have fresh thyme and rosemary, dried versions can be used. Adjust by using one-third the amount since dried herbs are more concentrated.
- Oil: Avocado oil can be used in place of olive oil for a higher smoke point and a mild flavor.
- Garlic: Substitute fresh garlic with garlic powder if needed, using about 1/2 teaspoon.
- Prep Time: 10 minutes
- Cook Time: 40 minutes