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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A delightful medley of roasted potatoes, carrots, and zucchini seasoned with garlic and herbs, perfect as a side dish for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups baby potatoes, halved (red or yellow)
  • 2 cups carrots, sliced into thin rounds
  • 2 cups zucchini, cut into half-moons
Seasoning and Oils
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper to taste
Garnish
  • 1 tablespoon fresh parsley, for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and zucchini.
  3. Drizzle olive oil over the vegetables. Add the minced garlic, thyme, rosemary, salt, and pepper. Toss until well-coated.
  4. Transfer the veggie mix to a baking sheet in a single layer.
Roasting
  1. Roast the vegetables in the preheated oven for about 25-30 minutes, stirring halfway through.
  2. Remove from the oven and garnish with fresh parsley if desired. Serve warm.

Notes

Customize your veggies by swapping in bell peppers or asparagus. Ensure uniform chop for even cooking, and avoid overcrowding the pan for best roasting results. Store leftovers in an airtight container in the fridge for up to 3 days.