Description

A simple and flavorful recipe for roasted potatoes, carrots, and zucchini, seasoned with garlic, thyme, and rosemary. This dish is a perfect side that is tender and golden brown, making it ideal for a hearty family meal or a holiday gathering.

Ingredients

Vegetables

4 large potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
2 medium zucchinis, sliced
4 cloves garlic, minced

Seasonings & Oils

3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the vegetables evenly and developing a golden crust.
Combine Vegetables: In a large bowl, add the peeled and chunked potatoes, peeled and chunked carrots, sliced zucchinis, and minced garlic. Mix them thoroughly to prepare for seasoning.
Season Vegetables: Drizzle 3 tablespoons of olive oil over the mixed vegetables. Sprinkle 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper evenly over them. Toss everything well until all vegetables are uniformly coated with oil and seasonings.
Spread and Roast: Arrange the seasoned vegetables in a single layer on a baking sheet to allow even roasting. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through the roasting process to ensure even cooking and browning.
Garnish and Serve: Once the vegetables are tender and have a golden brown finish, remove them from the oven. Transfer them to a serving dish and garnish generously with freshly chopped parsley. Serve hot and enjoy.

Notes

For crispier vegetables, avoid overcrowding the baking sheet.
You can substitute fresh herbs for dried if preferred—use about 1 tablespoon fresh for every teaspoon dried.
Feel free to add other root vegetables like parsnips or sweet potatoes for variation.
Roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat by roasting briefly in the oven to maintain crispness.