Garlic Herb Roasted Potatoes Carrots and Zucchini
This delightful dish features a medley of roasted potatoes, carrots, and zucchini, all infused with fragrant garlic and herbs. Perfect as a side dish or a vegetarian main, it is both healthy and delicious, making it an excellent choice for any meal.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
Ingredients
- 1 pound baby potatoes, halved
- 2 medium carrots, sliced into rounds
- 2 medium zucchini, sliced into half-moons
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 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 halved potatoes, sliced carrots, and zucchini.
- Add the minced garlic, olive oil, oregano, thyme, salt, and black pepper to the vegetables. Toss them together until all the vegetables are well-coated.
- Spread the vegetable mixture evenly on a baking sheet in a single layer.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and slightly golden, stirring halfway through for even cooking.
- Once roasted, remove from the oven and let them cool for a minute. Garnish with fresh parsley before serving.
Notes
You can substitute other vegetables such as bell peppers or onions according to your taste.
For added flavor, sprinkle some grated Parmesan cheese on top before serving.
To make this dish even more hearty, add cooked chickpeas or other beans.