This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe combines the comforting flavors of baby potatoes, sweet carrots, and fresh zucchini with aromatic rosemary, thyme, and garlic.

Garlic Herb Roasted Potatoes ... combine the halved baby potatoes, chopped carrots, and zucchini slices. Drizzle them with olive oil and toss gently to coat each piece evenly.

garlic, and ginger. Once well combined, toss in the carrots. Line a baking sheet with foil and spray with cooking spray. Place the carrots in a single layer and roast 30-35 minutes, until cooked ...

Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together. Roast for 10-15 minutes, or until the carrots are tender ...

Scrub carrots and halve lengthwise. Place carrots on a parchment-lined baking sheet or roasting pan, toss in oil, and season with salt and pepper. Roast in ... hazelnuts and garlic and continue ...

This punchy garlic puree is easy to make and goes well with so many dishes. A dollop on top of a steak, chicken breast or, as here, smeared over some roasted baby vegetables. The almonds and blue ...

Spread slices evenly on baking pan. Chop onion into big chunks and evenly spread onion chunks and carrots along with the radish on the baking pan. Mash clove of garlic and sprinkle over top of ...

This recipe is for Roasted Carrots with Golden Raisins and Pistachios from the food section of The Boston Globe.