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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A delightful medley of roasted potatoes, carrots, and zucchini, combining crispy textures and rich flavors, perfect as a side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, diced into bite-sized pieces
  • 2 cups carrots, sliced into rounds
  • 2 medium zucchinis, sliced or diced
  • 4 tablespoons olive oil for a lovely rich flavor
  • 4 cloves garlic, minced because who doesn’t love garlic?
  • 1 teaspoon dried thyme substitutable with rosemary if you prefer
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Chop your potatoes, carrots, and zucchini into uniform sizes for even cooking.
  3. In a large bowl, combine the diced veggies with olive oil, minced garlic, dried thyme, oregano, salt, and black pepper. Toss well until coated.
  4. Transfer the seasoned veggies onto a lined baking tray, spreading them out in a single layer.
Roasting
  1. Place the tray in the preheated oven and roast for about 30-35 minutes, tossing halfway through.
  2. Check for golden and crispy vegetables before removing them from the oven.
Serving
  1. Serve hot as a side dish and enjoy!

Notes

Try substituting with seasonal vegetables like bell peppers or broccoli. For extra crispiness, consider parboiling the potatoes for 5-7 minutes before roasting. Store leftovers in an airtight container for up to 3 days and reheat in the oven at 350°F (175°C) for about 15 minutes.