Garlic Herb Roasted Potatoes Carrots and Zucchini
This delightful dish features a medley of roasted potatoes, carrots, and zucchini tossed in aromatic garlic and herbs. Perfect as a side dish for any meal, this recipe is not only simple to prepare but also bursting with flavor.
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 600 grams potatoes, diced About 4 medium potatoes.
- 300 grams carrots, sliced About 3 medium carrots.
- 300 grams zucchini, chopped About 2 medium zucchini.
- 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 large mixing bowl, combine the diced potatoes, sliced carrots, and chopped 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 in the large mixing bowl. Toss everything together until the vegetables are evenly coated.
- Line a baking sheet with parchment paper (if using) and spread the seasoned vegetables in a single layer on the sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
- Once cooked, remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
Notes
Feel free to substitute or add other vegetables such as bell peppers or onions based on your preference.
For a spicier kick, add a pinch of red pepper flakes to the garlic herb mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.