Garlic Herb Roasted Potatoes Carrots and Zucchini
This delicious and flavorful dish features a medley of garlic-infused roasted potatoes, carrots, and zucchini, perfect for a side at any meal. The herbs enhance the natural sweetness of the vegetables, making it a delightful addition to your dinner table.
Equipment
- 1 baking sheet
- 1 large bowl
- 1 measuring cups
- 1 measuring spoons
- 1 spatula or wooden spoon
- 1 knife
- 1 cutting board
Ingredients
- 1 pound baby potatoes, halved
- 2 medium carrots, sliced into rounds
- 2 medium zucchini, sliced into half-moons
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- for garnish fresh parsley optional
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the baby potatoes, sliced carrots, and zucchini.
- In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, onion powder, salt, and pepper.
- Pour the olive oil mixture over the vegetables and toss until everything is evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for about 30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Remove from the oven and let sit for a few minutes. Garnish with fresh parsley if desired before serving.
- For added flavor, you can include a squeeze of lemon juice before serving.
Notes
For added flavor, you can include a squeeze of lemon juice before serving.
Feel free to adjust the herbs based on your taste preferences.
This dish pairs well with grilled meats or can be served as a hearty vegetarian option.