Garlic Herb Roasted Potatoes Carrots and Zucchini
This comforting and colorful dish features roasted potatoes, carrots, and zucchini tossed in olive oil and garlic, seasoned with a blend of herbs. Perfect as a side dish for any meal, it’s healthy, easy to prepare, and incredibly flavorful.
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 cutting board
- 1 spatula or tongs
- 1 aluminum foil (optional)
Ingredients
- 1 lb baby potatoes, halved
- 2 medium carrots, sliced
- 2 medium zucchini, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- ½ teaspoon salt Adjust to taste
- ½ teaspoon black pepper Adjust to taste
- to taste fresh parsley, for garnish Optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and sliced zucchini.
- Add the minced garlic, olive oil, dried thyme, dried rosemary, paprika, salt, and black pepper to the vegetables. Toss everything well until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet. Make sure they aren’t overcrowded for even roasting.
- Roast in the preheated oven for 25-30 minutes, stirring midway through to ensure even cooking, until the vegetables are tender and lightly browned.
- Once done, remove from the oven and let them cool for a few minutes. If desired, garnish with fresh parsley before serving.
Notes
You can customize this recipe by adding your favorite vegetables, such as bell peppers or onions.
For a crispier texture, broil the vegetables for an additional 2-3 minutes at the end of the cooking time.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.