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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A delicious and simple dish celebrating fresh vegetables, featuring roasted sweetness and aromatic garlic and herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups potatoes, diced Use fresh, good-quality potatoes.
  • 2 cups carrots, sliced Fresh carrots enhance flavor.
  • 2 cups zucchini, sliced Tender zucchini complements other vegetables.
Seasoning
  • 3 tablespoons olive oil Good-quality olive oil is recommended.
  • 4 cloves garlic, minced Fresh garlic infuses flavor.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini.
  3. Drizzle the vegetables with olive oil and add minced garlic, thyme, rosemary, salt, and pepper. Toss well to ensure everything is evenly coated.
  4. Spread the vegetables out in a single layer on a baking sheet.
Cooking
  1. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir halfway through.
  2. They’re done when they’re golden and tender, with some edges caramelized nicely.
Serving
  1. Serve warm as a delightful side dish that complements any meal.

Notes

For best results, let vegetables marinate in olive oil and herbs for 15-30 minutes before roasting. Cut vegetables into similar sizes for even cooking. Optionally broil for 2-3 minutes after roasting for added crispiness.