Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Colorful, aromatic, and incredibly easy to make, this roasted vegetable medley is the perfect side dish for any meal—weeknight dinner or weekend gathering.
Ingredients:
- 1 lb baby potatoes, halved or quartered
- 4 large carrots, peeled and cut into sticks
- 2 medium zucchinis, sliced into rounds or half-moons
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese for topping
Instructions:
1. Preheat the Oven:
Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Prep the Veggies:
Place the potatoes, carrots, and zucchini in a large mixing bowl. Drizzle with olive oil and toss well to coat.
3. Season Generously:
Add minced garlic, thyme, rosemary, oregano, salt, and pepper. Mix thoroughly to ensure the vegetables are evenly coated in herbs.
4. Arrange for Roasting:
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they’re not overcrowded.
5. Roast to Perfection:
Roast in the preheated oven for 25–30 minutes. Stir once halfway through to promote even cooking. The potatoes and carrots should be fork-tender with crisp edges.
6. Serve and Garnish:
Transfer to a serving platter, sprinkle with fresh parsley, and add Parmesan cheese if desired. Serve hot!
Recipe Tips:
- For extra crispiness, broil the vegetables for the last 2–3 minutes.
- Try adding bell peppers or red onions for more variety and color.
- This dish pairs beautifully with grilled chicken, fish, or a hearty grain bowl.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving Size: 4 servings
Calories per Serving: 250 kcal