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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A delightful combination of potatoes, carrots, and zucchini roasted to perfection with garlic and fresh herbs, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 medium potatoes, diced
  • 2 large carrots, sliced
  • 2 medium zucchinis, sliced
  • 4 cloves garlic, minced
Seasonings and Oils
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchinis.
  3. Add minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper to the vegetables and mix well.
  4. Spread the vegetable mixture in a single layer on the prepared baking sheet.
Cooking
  1. Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through for even cooking.
  2. Once done, remove from the oven and toss lightly; garnish with freshly chopped parsley before serving.

Notes

For crispy vegetables, avoid overcrowding the pan and consider adding other vegetables like bell peppers or sweet potatoes. This dish pairs well with various main courses.