Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb baby potatoes (halved); 3 medium carrots (cut on a bias into 1/2-inch slices); 2 medium zucchini (halved lengthwise, then into 1/2-inch slices); 3 tbsp extra-virgin olive oil; 2 tbsp unsalted butter, room temperature; 4 garlic cloves, minced; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves, chopped; 1 tbsp fresh parsley, finely chopped; Zest and juice of 1 lemon; Sea salt and freshly ground black pepper, to taste; 1/4 tsp red pepper flakes (optional); 1–2 tbsp finely grated Parmesan or ricotta salata (optional, for finishing)

Description

Elevate your dining experience with these Garlic Herb Roasted Potatoes, Carrots, and Zucchini. Crisp edges and tender interiors are achieved through high heat and precise seasoning.

Ingredients

Scale

1 lb baby potatoes (halved)
3 medium carrots (cut on a bias into 1/2-inch slices)
2 medium zucchini (halved lengthwise, then into 1/2-inch slices)
3 tbsp extra-virgin olive oil
2 tbsp unsalted butter, room temperature
4 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh parsley, finely chopped
Zest and juice of 1 lemon
Sea salt and freshly ground black pepper, to taste
1/4 tsp red pepper flakes (optional)
1–2 tbsp finely grated Parmesan or ricotta salata (optional, for finishing)

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Instructions

Preheat the oven to 425°F (220°C) and arrange a rack in the middle.
Toss potatoes and carrots with 2 tablespoons olive oil, salt, and pepper. Spread them cut-side down on a rimmed baking sheet and roast for 20 minutes.
Meanwhile, whisk the remaining olive oil with melted butter, minced garlic, rosemary, thyme, lemon zest, and lemon juice to create a herb vinaigrette.
Remove the sheet from the oven, add the zucchini, and drizzle the herb-butter mixture over all vegetables. Toss gently to coat.
Return to the oven and roast for another 12-15 minutes until the zucchini is tender and vegetables are caramelized.
Optionally, finish on the stove by transferring vegetables to a skillet, adding a pat of butter and parsley, and tossing briefly.
Taste and adjust seasoning with salt, pepper, and lemon juice. Scatter grated cheese if desired and serve immediately.

Notes

For best results, use uniform cuts for even roasting. Be mindful of the oil amount to ensure browning and avoid steaming the vegetables.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 4g
Sodium: 350mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 6g
Cholesterol: 20mg