Garlic Herb Roasted Potatoes, Carrots, And Zucchini
A simple, flavorful dish featuring crispy roasted potatoes, sweet carrots, and tender zucchini, all coated in a fragrant garlic and herb seasoning. Perfect as a side for any meal, this recipe is easy, nutritious, and full of comforting flavors.
Ingredients
- 4 cups diced potatoes
- 2 cups sliced carrots
- 2 cups sliced zucchini
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 tablespoons dried rosemary
- 1 tablespoons dried thyme
- Salt and pepper
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prep the veggies: Wash and dry the vegetables. Dice the potatoes, slice the carrots into rounds, and cut the zucchini into half-moons for even cooking.
- Season: In a large bowl, toss the vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper until well coated.
- Arrange on a baking sheet: Spread them in a single layer, ensuring they’re not overcrowded for even roasting.
- Roast: Bake for 25-30 minutes, stirring halfway. The potatoes should be golden and crispy, the carrots tender, and the zucchini lightly caramelized.