Garlic Herb Roasted Potatoes Carrots and Zucchini
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is a vibrant medley of vegetables infused with garlic and herbs, making it a delectable side dish. Perfectly roasted, this combo brings out the natural sweetness of the vegetables while adding a fragrant twist. It pairs wonderfully with any main course.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
- 1 spatula or wooden spoon
Ingredients
- 2 pounds potatoes, diced Approximately 4 medium potatoes.
- 2 medium carrots, sliced
- 2 medium zucchinis, sliced
- 4 cloves garlic, minced
- ¼ cup olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- to taste fresh parsley for garnish Optional.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the diced potatoes, sliced carrots, and zucchini.
- In a small bowl, whisk together the olive oil, minced garlic, thyme, rosemary, salt, and black pepper.
- Pour the herb and garlic mixture over the vegetables, and toss until all the veggies are well-coated.
- Spread the mixed vegetables evenly on a large baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
- Once roasted, remove from the oven and let cool for a few minutes. Optionally, garnish with fresh parsley before serving.
Notes
Feel free to customize with your favorite herbs or add a touch of lemon juice for brightness.
This dish is great for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.