Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the perfect side dish for any meal. These oven-roasted vegetables are coated in a blend of garlic, rosemary, and thyme, creating a warm, savory aroma and a deliciously crispy, golden brown finish. Each vegetable is perfectly tender, with a hint of natural sweetness that pairs wonderfully with the rich garlic and herb flavors.
Ingredients
Scale
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Combine Ingredients: In a large mixing bowl, add the diced potatoes, sliced carrots, and sliced zucchini. Drizzle with olive oil, then add the minced garlic, rosemary, thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Bake: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Serve: Serve warm and enjoy the flavorful garlic herb roasted vegetables as a side dish to any main meal!
Notes
- Add Variety: For extra flavor, add a sprinkle of Parmesan cheese during the last 5 minutes of roasting.
- Mix up the Herbs: Substitute or add fresh herbs like basil, oregano, or parsley for a fresh twist.
- Prep Time: 10 Minutes
- Cook Time: 25 -30 Minutes