Description

A flavorful, no-fuss sheet-pan vegetable medley featuring golden baby potatoes, sweet carrots, and tender zucchini, all roasted with garlic, rosemary, and thyme. The perfect side for any hearty meal.

Ingredients

1¼ lb baby potatoes, halved

1 lb carrots, cut into 2-inch pieces

3 tablespoons olive oil, divided

1 tablespoon minced fresh thyme

1 tablespoon minced fresh rosemary

Salt and freshly ground black pepper, to taste

12 oz zucchini, cut into 1-inch pieces

4 cloves garlic, minced

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Instructions

Preheat oven to 400ºF (200ºC) and position rack in center.
In a large bowl, toss potatoes and carrots with 2½ tablespoons olive oil, thyme, rosemary, salt, and pepper.
Spread on a baking sheet in a single layer. Roast for 20 minutes.
Toss zucchini with remaining ½ tablespoon olive oil and a pinch of salt.
Remove pan from oven, add zucchini and garlic, toss everything together, and spread back into an even layer.
Return to oven and roast for another 20 minutes, until veggies are tender and lightly browned.
Serve warm as a hearty side dish.

Notes

Add bell peppers, onions, or sweet potatoes for more variety.
Use red pepper flakes or paprika for a spicy twist.
Top with cheese like Parmesan or feta for extra flavor.
Substitute dried herbs if needed (use half the amount).
Add lemon zest before serving for a fresh finish.

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

Nutrition

Serving Size: 1/5 of recipe
Calories: 160
Sugar: 5g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg