Description

A vibrant and comforting side dish featuring golden roasted potatoes, sweet carrots, and fresh zucchini, all tossed with garlic and herbs. Perfect for weeknights or holiday spreads, this dish is rustic, colorful, and packed with flavor.

Ingredients

1 lb Yukon Gold potatoes, cubed
3 large carrots, sliced into thick coins
2 medium zucchini, chopped into chunks
3 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tbsp chopped fresh parsley
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp lemon zest (optional)

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and cut all vegetables into similar-sized pieces for even cooking.
In a large bowl, combine vegetables with olive oil, garlic, rosemary, thyme, salt, and pepper. Toss to coat well.
Spread the mixture evenly on the prepared baking sheet. Avoid crowding for proper roasting.
Roast for 25–30 minutes, stirring once halfway, until vegetables are tender and golden brown.
Remove from oven and sprinkle with fresh parsley and lemon zest if using. Serve hot.

Notes

To prep ahead, chop and toss veggies with oil and herbs up to 24 hours in advance.
Try swapping in sweet potatoes, bell peppers, or red onions for variety.
For extra crispness, finish under the broiler for 1–2 minutes.