Description
Delicious and easy-to-make garlic herb roasted potatoes, carrots, and zucchini that make a perfect side dish for any meal.
Ingredients
Baby Potatoes:
- 1 lb baby potatoes, halved
Carrots:
- 3 large carrots, peeled and sliced into 1/2-inch thick rounds
Zucchini:
- 2 medium zucchinis, sliced into 1/2-inch thick half-moons
Seasonings:
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Toss vegetables: In a large bowl, toss the potatoes and carrots with olive oil, garlic, thyme, rosemary, oregano, salt, and pepper.
- Roast: Spread the vegetables on the baking sheet and roast for 20 minutes. Add zucchini, toss, and roast for another 15–20 minutes until tender and golden.
- Serve: Sprinkle with fresh parsley and serve warm.
Notes
- Cut vegetables to similar sizes for even roasting.
- Additional options: add red onion or bell peppers for extra flavor and color.
