Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Elevate your vegetable game with crispy, golden-brown potatoes, tender carrots, and vibrant zucchini infused with garlic and fresh herbs—a delightful and easy dish perfect for family gatherings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: American, Vegetarian

Calories: 180

Ingredients Method Notes

Ingredients

Vegetables

4 medium medium-sized potatoes, chopped into even cubes Any variety will work.
3 large large carrots, sliced into 1-inch pieces
2 medium medium zucchinis, sliced into half-moons
4 cloves cloves of garlic, minced

Seasoning and Oil

2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Method

Preparation

Preheat your oven to 425°F (220°C) to ensure a proper roasting environment for your vegetables.
In a large mixing bowl, combine your chopped potatoes, sliced carrots, and zucchini.
Add the minced garlic, olive oil, salt, pepper, and the fresh herbs to the veggie bowl. Toss everything to ensure even coating.
Spread the vegetables in a single layer on a large baking sheet.

Cooking

Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, flipping the veggies halfway through.
Once done, let them cool for a couple of minutes before serving.

Notes

Consider swapping zucchini for bell peppers or asparagus. Ensure vegetables are cut into uniform sizes for even cooking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat in an oven or air fryer for best results.