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Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

4.9 from 17 reviews

A flavorful and healthy side dish featuring tender roasted potatoes, carrots, and zucchini tossed with aromatic garlic, thyme, and rosemary, finished with fresh parsley for a vibrant touch.

Ingredients

Scale

Vegetables

  • 3 medium potatoes, diced
  • 2 large carrots, sliced
  • 2 medium zucchinis, sliced

Flavoring

  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Garnish

  • Fresh parsley, for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
  2. Prepare the Vegetables: In a large bowl, combine the diced potatoes, sliced carrots, and zucchini. Add in olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss thoroughly until all vegetables are evenly coated with the seasonings.
  3. Roast the Vegetables: Spread the vegetables in a single layer on the lined baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to promote even cooking and achieve tender vegetables with golden-brown edges.
  4. Serve: Remove from the oven and garnish with freshly chopped parsley. Serve warm as a delicious side dish to complement your main course.

Notes

  • Use similar-sized pieces to ensure even cooking.
  • For extra crispiness, spread vegetables evenly without overcrowding the pan.
  • You can substitute fresh herbs if available, using about 1 tablespoon each of chopped thyme and rosemary.
  • Adjust garlic amount based on preference for stronger or milder flavor.
  • This dish pairs well with roasted meats, grilled fish, or as a vegetarian main when served with grains.

Nutrition

Keywords: roasted vegetables, garlic herb vegetables, roasted potatoes, healthy side dish, carrots and zucchini, easy vegetable recipe