Garlic Herb Roasted Potatoes Carrots and Zucchini
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious, colorful side dish that's perfect for any meal. The veggies are roasted until golden brown and infused with garlic and herbs. It’s a simple dish with wholesome flavors that pairs well with roasted meats or can be enjoyed as a vegetarian main.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 spatula or tongs
Ingredients
- 4 medium-sized potatoes, diced Approximately 600g.
- 2 medium-sized carrots, sliced Approximately 200g.
- 2 medium-sized zucchinis, sliced Approximately 300g.
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt To taste.
- pepper To taste.
- fresh parsley, chopped For garnish, optional.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the diced potatoes, sliced carrots, and sliced zucchinis.
- Add the minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper to the vegetables. Use a spatula or your hands to toss everything together until the veggies are well coated in the olive oil and seasonings.
- Spread the mixture evenly on a baking sheet in a single layer, making sure the vegetables are not overcrowded.
- Roast in the preheated oven for about 30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- Once cooked, remove from the oven and transfer to a serving dish. Garnish with fresh chopped parsley if desired.
- Serve warm as a side dish to your favorite main course.
Notes
You can customize the vegetables based on your preferences; feel free to add bell peppers, onions, or other seasonal veggies.
For a spicier kick, consider adding a pinch of red pepper flakes to the seasoning mix.
These roasted veggies can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.