Garlic Herb Roasted Potatoes Carrots and Zucchini
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a delicious and healthy side dish perfect for any meal. The combination of garlic and herbs enhances the natural flavors of the vegetables, while roasting brings out their sweetness and creates a satisfying texture.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 measuring spoons
- 1 cutting board
- 1 spatula or wooden spoon
Ingredients
- 4 medium potatoes, diced About 1.5 pounds.
- 2 medium carrots, sliced
- 2 medium zucchini, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- to taste fresh parsley for garnish Optional.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dice the potatoes into bite-sized pieces. Slice the carrots and zucchini into similar-sized pieces to ensure even cooking.
- In a mixing bowl, combine the diced potatoes, sliced carrots, and zucchini.
- Add the minced garlic, olive oil, dried thyme, dried rosemary, salt, and black pepper to the bowl. Toss everything together until the vegetables are well coated with the oil and seasonings.
- Spread the vegetable mixture evenly on a baking sheet in a single layer to help them roast rather than steam.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
Feel free to substitute or add other vegetables according to your preference, such as bell peppers or sweet potatoes.
For extra flavor, you can add a sprinkle of grated Parmesan cheese just before serving.