Ingredients
Vegetables
- 1 ¼ lb Yukon gold potatoes, cubed
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 large zucchini squash, sliced into ½-inch slices
Seasoning & Oils
- 2 tbsp olive oil
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- 2 garlic cloves, minced
- ½ tsp salt
- Freshly ground black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly.
- Toss Potatoes and Carrots: In a large bowl, combine cubed Yukon gold potatoes and peeled, cut carrots with olive oil, minced garlic, fresh thyme, rosemary, salt, and freshly ground black pepper. Toss well to ensure all pieces are evenly coated with the herbs and oil.
- Roast Potatoes and Carrots: Spread the potato and carrot mixture evenly on a baking sheet. Place the sheet in the preheated oven and bake for 20 minutes to start softening and browning the vegetables.
- Add Zucchini: After 20 minutes, remove the baking sheet from the oven and mix in the sliced zucchini carefully to combine with the potatoes and carrots.
- Continue Roasting: Return the baking sheet to the oven and roast for an additional 15-20 minutes or until all vegetables are cooked through and have a slight golden-brown color, indicating caramelization and crisp edges.
Notes
- Use fresh herbs like thyme and rosemary for the best aromatic flavor.
- Cut vegetables uniformly to ensure even cooking.
- For a spicier kick, consider adding a pinch of red pepper flakes when tossing the vegetables.
- Make sure to spread vegetables in a single layer on the baking sheet for optimal roasting.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
