Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Here’s a delicious and easy recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This roasted vegetable medley is packed with flavor from fresh herbs, garlic, and olive oil, making it a perfect side dish for any meal.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Ingredients:

• 4 medium potatoes (Yukon Gold or red potatoes), diced
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 2 medium zucchini, sliced into thick rounds or half-moons
• 3-4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

Prep the Vegetables:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. Prepare the vegetables: Dice the potatoes, slice the carrots, and cut the zucchini into thick rounds or half-moons. Try to keep the pieces similar in size to ensure even roasting.

Season the Vegetables:

3. Season the veggies: In a large mixing bowl, combine the potatoes, carrots, and zucchini. Add the minced garlic, olive oil, thyme, rosemary, oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

Roast the Vegetables:

4. Roast the potatoes and carrots first: Spread the potatoes and carrots in an even layer on the prepared baking sheet. Roast for 25-30 minutes, or until the potatoes and carrots are just starting to become tender. Stir once halfway through.
5. Add the zucchini: After the initial roasting time, remove the baking sheet from the oven and add the zucchini to the pan. Toss everything together and return to the oven.
6. Finish roasting: Roast for an additional 10-15 minutes, or until all the vegetables are tender and slightly browned.

Serve:

7. Garnish and serve: Once the vegetables are done roasting, remove them from the oven and transfer them to a serving platter. Garnish with freshly chopped parsley if desired, and serve hot.

Recipe Notes:

• Vegetable substitutions: Feel free to substitute or add other vegetables like bell peppers, sweet potatoes, or Brussels sprouts for extra variety.
• Crispier vegetables: For extra crispiness, spread the vegetables out in a single layer and avoid overcrowding the pan.
• Herb options: You can mix and match different herbs like basil, marjoram, or dill for a different flavor profile.

Time and Temperature:

• Prep time: 10-15 minutes
• Cook time: 35-45 minutes
• Total time: 45-60 minutes
• Oven temperature: 400°F (200°C)

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a flavorful and healthy side dish, perfect to serve alongside chicken, beef, or fish. The garlic and herbs bring out the natural sweetness of the vegetables, making them irresistible!