Garlic Herb Roasted Potatoes Carrots and Zucchini

Elevate your veggie game with these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This easy recipe brings together hearty potatoes, sweet carrots, and tender zucchini, all tossed in a flavorful garlic and herb mixture. Perfectly roasted until golden brown, this dish makes a delicious side for any meal or a tasty standalone treat. Enjoy in just 45 minutes and impress family and friends with this colorful, healthy option. Don't forget to sprinkle with fresh parsley for that extra touch!

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Ingredients

4 medium-sized potatoes, diced into 1-inch cubes

3 large carrots, sliced into 1/2-inch rounds

2 medium zucchinis, cut into half-moons

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C).

Prepare Vegetables: In a large mixing bowl, combine the diced potatoes, sliced carrots, and zucchini half-moons.

Make Herb Mixture: In a small bowl, whisk together the minced garlic, olive oil, dried thyme, oregano, rosemary, salt, and pepper to create a herby oil mixture.

Coat Vegetables: Pour the herb mixture over the vegetables in the mixing bowl and toss until all the vegetables are evenly coated.

Spread on Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. Spread the coated vegetables in a single layer on the baking sheet, ensuring they are not overcrowded.

Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes are fork-tender and golden brown, stirring halfway through for even cooking.

Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6