Garlic Herb Roasted Potatoes Carrots and Zucchini
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features a medley of vegetables tossed in herbs and garlic, then roasted until tender and caramelized. It’s a healthy, colorful side dish that pairs well with a variety of main courses.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 spatula
- 1 aluminum foil (optional)
Ingredients
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced into rounds
- 2 cups zucchini, sliced
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- to taste none salt
- to taste none black pepper
- for garnish none fresh parsley optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and zucchini.
- Drizzle the olive oil over the vegetables, then add the minced garlic, dried thyme, rosemary, oregano, salt, and black pepper. Toss everything together until the vegetables are well coated.
- Spread the vegetable mixture evenly onto a baking sheet. Make sure not to overcrowd the vegetables for even roasting.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and tender, stirring once halfway through the cooking time for even roasting.
- When done, remove from the oven and let cool for a few minutes. Taste and adjust seasoning if necessary.
- Garnish with fresh parsley if desired and serve warm.
Notes
Feel free to substitute or add other vegetables like bell peppers or onions according to your preference.
For a crispy texture, try broiling the vegetables for an additional 2-3 minutes at the end of the roasting time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.