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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A colorful medley of roasted potatoes, carrots, and zucchini infused with garlic and herbs, perfect for any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups small potatoes, halved or quartered Use a mix of colorful potatoes for added visual appeal.
  • 2 large carrots, sliced
  • 2 medium zucchinis, sliced
Flavoring
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced Fresh garlic enhances flavor.
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the halved potatoes, sliced carrots, and zucchini rounds.
  3. Drizzle the olive oil over the vegetables, then add the minced garlic, fresh rosemary, thyme, salt, and pepper. Toss until well-coated.
  4. Lay the seasoned vegetables evenly onto a baking sheet in a single layer.
Cooking
  1. Roast in the preheated oven for about 25-30 minutes, stirring halfway through.
  2. Check for doneness; the vegetables should be golden brown and tender.
  3. Remove from the oven and let cool for a couple of minutes before serving.

Notes

For maximum flavor, allow the vegetables to rest after roasting. Experiment with different herbs or additional veggies for variety. Leftovers can be stored in an airtight container in the fridge for up to 3 days.