Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a flavorful and versatile side dish that’s perfect for any meal. This dish features a medley of vegetables, each seasoned with garlic and a blend of fresh herbs, then roasted to perfection. The result is a deliciously crispy exterior with a tender, flavorful interior. It’s a great way to add a healthy and vibrant touch to your table, and it pairs wonderfully with a variety of main courses.
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients:
4 cups potatoes, diced
2 cups carrots, sliced
2 cups zucchini, sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp dried rosemary
1 tbsp dried thyme
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the potatoes, carrots, zucchini, olive oil, garlic, rosemary, thyme, salt, and pepper.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, until the vegetables are tender and golden brown, stirring halfway through.
Serve warm and enjoy your Garlic Herb Roasted Potatoes, Carrots, and Zucchini!
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Variations:
- Add-ins: Include bell peppers, onions, or sweet potatoes for extra flavor and color.
- Seasonings: Experiment with different herbs like rosemary, thyme, or dill.
Tips:
- Cut sizes: Ensure vegetables are cut into uniform pieces for even cooking.
- Toss well: Coat vegetables thoroughly in oil and seasonings for best flavor.
- Roasting time: Adjust cooking time if using different vegetables; root vegetables may need longer than softer ones.