Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Elevate your side dishes with this simple yet flavorful Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe! Packed with fresh herbs and a savory garlic aroma, these tender roasted vegetables are an excellent addition to any meal. Naturally gluten-free, dairy-free, vegan, and Whole30-friendly, this recipe checks all the boxes for a healthy, delicious dish.

---

Ingredients:

• 1 1/4 lb baby potatoes (halved)
• 1 lb medium carrots (scrubbed clean, cut into 2-inch pieces)
• 3 tbsp olive oil (divided)
• 1 tbsp fresh thyme (minced)
• 1 tbsp fresh rosemary (minced)
• Salt and freshly ground black pepper (to taste)
• 12 oz zucchini (trimmed and cut into 1-inch pieces)
• 4 cloves garlic (minced)

---

Instructions:

1. Preheat Oven:
   Preheat your oven to 400°F (200°C) and position a rack in the center.
2. Season Potatoes and Carrots:
   In a large bowl, toss the potatoes and carrots with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper. Mix well to coat evenly.
3. Roast First Batch:
   Spread the seasoned potatoes and carrots onto a rimmed baking sheet in an even layer. Roast for 20 minutes.
4. Prepare Zucchini:
   While the potatoes and carrots are roasting, toss the zucchini with the remaining 1/2 tablespoon of olive oil. Lightly season with salt.
5. Add Zucchini and Garlic:
   After 20 minutes, remove the baking sheet from the oven. Add the zucchini and minced garlic to the roasted potatoes and carrots. Toss gently to combine and spread everything back into an even layer.
6. Final Roast:
   Return the baking sheet to the oven and roast for another 20 minutes or until all vegetables are tender and slightly golden.
7. Serve:
   Transfer the roasted vegetables to a serving dish and serve warm. Enjoy the herby, garlicky goodness!

---

Tips for Success:

• Cut Evenly: Ensure all vegetables are similar in size to roast evenly.
• Experiment with Herbs: Try sage, oregano, or tarragon for a fun twist.
• Add Variety: Include root veggies like parsnips, sweet potatoes, or beets for a colorful mix.

---

Storage and Reheating:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven (covered) to prevent drying or use the microwave for convenience.

---

Perfect for holidays, weeknights, or meal prep, these Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a wholesome and versatile side dish you’ll make again and again! 🥕🥔✨