Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the perfect side dish to complement any meal. The earthy potatoes and sweet carrots are paired with the delicate zucchini, all roasted to perfection with a fragrant garlic and herb blend. The result is a dish that’s crispy on the outside and tender on the inside, bursting with flavor.
Ingredients:
- 4 medium potatoes, cubed
- 3 large carrots, peeled and sliced
- 2 medium zucchinis, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the cubed potatoes, sliced carrots, and zucchini. Drizzle with olive oil and toss to coat evenly.
- Add the minced garlic, dried oregano, thyme, rosemary, salt, and black pepper. Toss again to distribute the seasonings evenly across the vegetables.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring once halfway through the cooking time.
- Once the vegetables are done, remove from the oven and garnish with fresh parsley if desired. Serve warm.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 190 kcal per serving | Servings: 4 servings
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