Garlic Herb Roasted Potatoes are a crispy, savory dinner side dish with baby potatoes, carrots, red onion, zucchini, garlic, rosemary, and thyme.

Scale

1¼ pounds baby potatoes, halved

1 pound medium carrots, washed and cut into 2-inch pieces

1 medium red onion, cut into thick wedges

4 tablespoons olive oil, divided

Salt and freshly ground black pepper, to taste

¾ pound zucchini, about 1 medium zucchini, cut into 1-inch pieces

4 cloves garlic, minced

1 tablespoon fresh thyme, minced

1 tablespoon fresh rosemary, minced

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1. Preheat the oven to 400°F (200°C) and place a rack in the center.

2. Combine potatoes, carrots, and onion with 3 tablespoons olive oil, salt, and pepper.

3. Spread evenly on a rimmed baking sheet and roast for 20 minutes.

4. Mix zucchini with the remaining olive oil and a little salt, then add it to the baking sheet.

5. Add garlic, thyme, and rosemary. Toss everything together and spread into an even layer.

6. Continue roasting for about 20 minutes more, until the vegetables are tender and lightly browned.

7. Serve warm.

Avoid overcrowding the baking sheet so the vegetables roast and crisp instead of steaming.

Add the zucchini after the initial roasting period to prevent it from becoming overly soft.

Fresh herbs provide the best flavor, but dried herbs can be used in smaller amounts.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven or in a skillet to restore texture.

Freezing is not recommended because the vegetables may become mushy.