Description
This Herb-Infused Roasted Veggie Medley is a delightful celebration of vegetables, enhanced with the fragrant touch of herbs and garlic. Featuring baby potatoes, carrots, and zucchini, this dish is not just a treat for the palate but also a vibrant visual delight. Perfect for serving as a nutritious side or a light main course, this recipe is both easy to prepare and deliciously satisfying.
Ingredients
Scale
- 10 oz baby potatoes, halved
- 8 oz carrots, scrubbed and cut into 2-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- Salt and freshly ground black pepper, to taste
- 6 oz zucchini, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
Instructions
- Preparing for Roasting: Preheat your oven to 400°F (200°C) and set the rack in the middle position. In a large mixing bowl, combine the baby potatoes and carrots with 1½ tablespoons of olive oil, minced thyme, rosemary, salt, and pepper. Stir the mixture well to ensure all the vegetables are evenly coated with oil and herbs.
- Roasting the Potatoes and Carrots: Spread the herb-coated potatoes and carrots on a rimmed baking sheet in a single layer to ensure even cooking. Place in the preheated oven and roast for 20 minutes.
- Adding Zucchini and Garlic: While the potatoes and carrots are roasting, toss the zucchini pieces with the remaining ½ tablespoon of olive oil and a pinch of salt in a separate bowl. After the initial 20 minutes of roasting, add the zucchini to the baking sheet. Sprinkle the minced garlic evenly over all the vegetables and give the mixture a good toss to combine.
- Final Roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned. Stir occasionally to ensure even roasting and prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes