Garlic Herb Roasted Potatoes Carrots and Zucchini
This Garlic Herb Roasted Vegetables recipe combines the earthy flavors of potatoes, sweet carrots, and tender zucchini, all roasted to perfection with a savory garlic herb blend. It's a great side dish for any meal, packed with nutrients, and easy to prepare.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 cutting board
- 1 measuring spoons
- 1 spoon for mixing
- 1 aluminum foil (optional)
Ingredients
- 2 cups baby potatoes, quartered
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- to taste fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the quartered baby potatoes, sliced carrots, and sliced zucchini.
- In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
- Pour the garlic herb mixture over the vegetables and toss well to ensure they are evenly coated.
- Spread the coated vegetables in a single layer on a baking sheet. If desired, you can use aluminum foil on the baking sheet for easier cleanup.
- Roast in the preheated oven for about 30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Remove from the oven and let cool for a few minutes. Garnish with fresh chopped parsley before serving.
Notes
You can customize this recipe with other vegetables such as bell peppers or asparagus based on your preference.
For a spicier version, consider adding a pinch of red pepper flakes to the herb mixture.
Leftovers can be stored in the refrigerator for up to three days and can be reheated in the oven or microwave.