Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini – Crispy, flavorful, and perfectly seasoned! A delicious, easy side dish for any meal.
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 teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the diced potatoes and sliced carrots. Drizzle with 2 tablespoons of olive oil, and sprinkle with minced garlic, dried rosemary, dried thyme, paprika, salt, and black pepper. Toss until the vegetables are evenly coated.
- Spread the potato and carrot mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
- While the potatoes and carrots are roasting, place the sliced zucchini in the same bowl used earlier. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
- After the initial 20 minutes of roasting, remove the baking sheet from the oven and add the zucchini slices to the other vegetables. Toss gently to combine, then spread everything out in an even layer.
- Return the baking sheet to the oven and continue roasting for an additional 15–20 minutes, or until all the vegetables are tender and lightly browned.
- Remove from the oven and serve warm.
Notes
- Even Roasting Tip: Cut all vegetables into similar-sized pieces to ensure even cooking and a perfectly crispy, tender texture.
- Flavor Boost: For extra depth, toss the veggies with a squeeze of lemon juice or a sprinkle of Parmesan cheese right before serving.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Roasted Vegetables
- Method: Roasting
- Cuisine: American
Keywords: Garlic Herb Roasted Potatoes, Carrots, and Zucchini