Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a simple, healthy, and flavorful dish perfect for any occasion. Roasting enhances the natural sweetness of the vegetables while garlic and herbs add a rich, aromatic touch.
Ingredients
2 large potatoes, diced
3 large carrots, sliced
2 medium zucchinis, sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp rosemary
Salt and black pepper to taste
Optional:
Parmesan cheese for extra flavor
Chili flakes for spice lovers
Instructions
Preheat the oven to 400°F (200°C).
Prepare the vegetables: Wash and dice the potatoes, slice the carrots, and cut the zucchini into rounds.
Season: In a large bowl, toss the vegetables with olive oil, minced garlic, oregano, thyme, rosemary, salt, and pepper.
Arrange on a baking sheet in a single layer to avoid overcrowding.
Roast for 30-35 minutes, flipping halfway through to ensure even browning.
Remove from the oven and garnish with fresh herbs or Parmesan cheese if desired.
Serve immediately and enjoy!
Notes
Do not overcrowd the pan: This ensures the vegetables roast instead of steaming.
Use high heat: 400°F (200°C) is the ideal temperature for crispy, caramelized vegetables.
Flip halfway through: This promotes even cooking.
Pat dry zucchini: To prevent it from releasing too much moisture while roasting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes