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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A comforting and flavorful mix of roasted potatoes, carrots, and zucchini with garlic and herbs, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 medium potatoes, diced Yukon Gold is preferred for its buttery flavor.
  • 2 large carrots, sliced Adds a delightful crunch.
  • 2 medium zucchinis, sliced Soaks up flavors beautifully.
Flavorings
  • 4 cloves garlic, minced For aromatic undertones.
  • 2 tablespoons olive oil Helps in roasting the veggies.
  • 1 teaspoon dried thyme Pairs well with roasted vegetables.
  • 1 teaspoon dried rosemary Brings depth of flavor.
  • to taste salt Essential for flavor balance.
  • to taste pepper Enhances natural sweetness of veggies.
Garnish
  • 1 bunch fresh parsley Adds color and fresh flavor.

Method
 

Preheat the Oven
  1. Preheat your oven to 400°F (200°C).
Prepare the Vegetable Mixture
  1. In a large mixing bowl, combine the diced potatoes, sliced carrots, and zucchini.
  2. Add in the olive oil, minced garlic, thyme, rosemary, salt, and pepper.
  3. Mix everything until the vegetables are evenly coated.
Roast Away
  1. Spread the vegetable mixture in a single layer on a lined baking sheet.
  2. Roast for 25-30 minutes, stirring halfway through.
Garnish and Serve
  1. Remove from oven and garnish with freshly chopped parsley before serving.

Notes

Aim for uniform bites when chopping. Don’t crowd the pan to avoid steaming. Fresh herbs can enhance flavors. Reheat for best texture.