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Roasted Potatoes, Carrots, and Zucchini

A delightful medley of roasted potatoes, carrots, and zucchini, bursting with flavor and easy to prepare, perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups diced potatoes (any variety)
  • 2 cups chopped carrots
  • 2 cups zucchini, sliced into half-moons
Seasoning
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary or fresh, if available
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, add the diced potatoes, chopped carrots, and sliced zucchini.
  3. Drizzle the olive oil over the veggies, then sprinkle the garlic powder, rosemary, salt, and pepper. Toss everything together until well-coated.
Roasting
  1. Spread the seasoned vegetables in a single layer on a large baking sheet.
  2. Bake for 20-25 minutes, or until the edges turn golden brown and they become tender.
Serving
  1. Once out of the oven, feel free to give the vegetables a final sprinkle of salt or fresh herbs.
  2. Serve hot as a side dish or toss into your favorite grain bowl.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes to maintain crispiness.