Roasted Garlic, Herb Potatoes, Carrots, and Zucchini – This is a great savory side dish that goes well with practically any dinner and is quite simple to make. This flavorful combination of potatoes, carrots, and zucchini is one I prepare frequently. I season them with a robust mixture of fresh herbs and garlic, then roast them to extract their entire flavor. Not only is this dish wonderful, but it also works well for a variety of diets because it is dairy-free, gluten-free, and vegan.

For this delicious dish, here’s what I use:

Baby potatoes, about 1 1/4 pounds, halved
Medium-sized carrots, around 1 pound, peeled and chopped into 2-inch pieces
Olive oil, approximately 3 tablespoons, divided
Fresh thyme, finely chopped, about 1 tablespoon
Fresh rosemary, also finely chopped, 1 tablespoon
A good amount of salt and freshly ground black pepper for seasoning
Zucchini, about 12 ounces, trimmed and sliced into 1-inch thick pieces
And finally, 4 cloves of garlic, minced for that extra flavor boost

Directions.

I start by preheating the oven to 400 degrees Fahrenheit (200 degrees Celsius) and centering the rack. I combine the carrots and potatoes in a large bowl along with 2 1/2 teaspoons of olive oil, rosemary, thyme, and a little pinch of salt and pepper to taste. I then put them out on a baking sheet with a rim and baked them for 20 minutes.

I take the zucchini and lightly cover it with the remaining 1/2 tablespoon of olive oil and a pinch of salt while that’s going on. I add the zucchini, carrots, and partially cooked potatoes to the oven pan after the first 20 minutes. In addition, I add the minced garlic, mix everything well, and distribute it evenly. After that, return it to the oven for a further 20 minutes or so, or until all of the vegetables are soft and nicely browned. Serve this warm meal of roasted potatoes, carrots, and zucchini with garlic and herbs for the greatest flavor. I hope you find it as enjoyable as I do!

Cooking tips.

Roasted Potatoes with Garlic and Herbs Zucchini and carrots are two of the most easily adaptable side dishes. This is a very simple yet delicious baked potato and vegetable dish. You just can’t go wrong with it, especially since it’s packed with vitamins! Here are some recommendations for improving the flavor of baked vegetables!

To ensure that all vegetables cook evenly, cut them roughly the same way.
Try experimenting with other herbs as well; sage would be a great addition in this case!
If possible, choose carrots of three colors – they will give the baked vegetables a bright color.

Include other root vegetables in the mixture, such as beets, butternut squash, parsnips, and sweet potatoes.