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Garlic Herb Roasted Potatoes with Carrots and Zucchini

This simple yet satisfying roasted vegetable dish combines garlic, herbs, and a medley of potatoes, carrots, and zucchini for a delightful flavor explosion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium potatoes, diced
  • 2 pieces carrots, sliced
  • 1 medium zucchini, chopped
  • 4 cloves garlic, minced
Seasonings and Oil
  • 4 tablespoons olive oil
  • 1 teaspoon dried herbs (such as rosemary or thyme)
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the potatoes, if preferred, then dice them into even cubes.
  3. Slice the carrots and chop the zucchini so they match the size of the potato cubes.
  4. In a large mixing bowl, combine the diced potatoes, sliced carrots, and chopped zucchini.
  5. Add the minced garlic, olive oil, dried herbs, salt, and pepper. Toss everything together until well coated.
Cooking
  1. Spread the vegetable mixture evenly in a single layer on a baking sheet.
  2. Place in the preheated oven and roast for about 30-40 minutes, stirring halfway through.
  3. Remove from the oven when the potatoes are golden and crispy, and the carrots and zucchini are tender.
  4. Let cool for a few minutes before serving.

Notes

For a sweet twist, substitute potatoes with sweet potatoes. Fresh herbs provide a more vibrant flavor, while avoiding overcrowding the baking sheet ensures proper roasting.