Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe
A simple and flavorful recipe for garlic herb roasted potatoes, carrots, and zucchini, perfectly seasoned and roasted to golden perfection. This dish makes a delicious and healthy side perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 3 medium potatoes, diced
- 2 large carrots, sliced
- 2 medium zucchinis, sliced
Seasonings
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Vegetables: In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini. Add the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Roast Vegetables: Spread the seasoned vegetable mixture in a single layer on the prepared baking sheet. Place in the oven and roast for 25-30 minutes. Stir the vegetables halfway through the cooking time to ensure even roasting. Roast until the vegetables are tender and have a golden brown color.
- Garnish and Serve: Once roasted, remove from the oven and sprinkle with freshly chopped parsley. Serve the vegetables warm as a delicious side dish.
Notes
- For crispier vegetables, be sure not to overcrowd the baking sheet.
- Feel free to add other herbs like oregano or basil for more flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- These roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
