Can I roast carrots and zucchini at the same time?

Yes, but with a small adjustment. Carrots take longer to cook than zucchini, so it’s best to roast carrots first for about 20 minutes. Then, add the zucchini and continue roasting. This method ensures everything finishes tender and caramelized without the zucchini becoming too soft.

What herb goes well with zucchini and garlic?

Fresh thyme pairs especially well with zucchini and garlic. It adds subtle earthiness without overpowering the dish. Rosemary also works nicely, particularly in recipes like garlic herb roasted potatoes carrots and zucchini where both herbs can enhance all the vegetables.

Can you roast zucchini and potatoes together?

You can, but timing is important. Potatoes need more oven time than zucchini. To get the best results, start roasting the potatoes, then add zucchini halfway through. This technique helps preserve the texture and prevents overcooking. In garlic herb roasted potatoes carrots and zucchini, this step is what gives you perfectly roasted veggies every time.

What herbs are good in roasted potatoes and carrots?

Rosemary and thyme are classic choices for roasted potatoes and carrots. They’re sturdy enough to handle high heat and release deep flavor as they roast. For extra brightness, you can finish the dish with a sprinkle of chopped parsley or a squeeze of lemon.

Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe

Description

Garlic herb roasted potatoes carrots and zucchini is a colorful, comforting side dish full of flavor. It’s easy to make, pairs with everything, and is perfect for both busy weeknights and special dinners.

Ingredients

1 1/4 lb baby potatoes, halved

1 lb medium carrots, scrubbed clean, cut into 2-inch pieces

3 tablespoon olive oil, divided

1 tablespoon minced fresh thyme

1 tablespoon minced fresh rosemary

Salt and freshly ground black pepper

12 oz zucchini, trimmed and cut into 1-inch pieces

4 cloves garlic, minced

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400ºF (200ºC) and set a rack to the middle.

2. In a large bowl, toss potatoes and carrots together with 2 1/2 tablespoons olive oil, thyme, rosemary, and season with salt and pepper to taste.

3. Spread carrots and potatoes onto a rimmed baking sheet. Roast in the oven for 20 minutes.

4. Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt.

5. Add the zucchini to the baking sheet with roasted potatoes and carrots.

6. Add minced garlic, toss everything, and spread into an even layer.

7. Return to oven and roast until all veggies are tender and slightly browned, about 20 minutes longer.

8. Serve the garlic herb roasted potatoes, carrots, and zucchini warm and enjoy!

Notes

To avoid soggy zucchini, always add it halfway through roasting.

Store leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer for best texture.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: Italian