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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A comforting tray of oven-roasted vegetables crackling with garlic and herbs, featuring seasonal and fresh produce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium potatoes, diced Yukon Gold or red potatoes roast beautifully.
  • 2 large carrots, sliced Cut into similar thicknesses as the potatoes.
  • 2 medium zucchini, sliced Cut slightly thicker than the carrots to prevent over-softening.
Flavoring
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced Add more for an intense garlic flavor.
  • 1 teaspoon dried thyme Fresh thyme can be substituted.
  • 1 teaspoon dried rosemary Fresh rosemary can be used in equal amounts.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine diced potatoes, sliced carrots, and zucchini.
  3. Drizzle with olive oil, add minced garlic, thyme, rosemary, salt, and pepper, and toss until all vegetables are well coated.
  4. Spread the vegetables evenly on a baking sheet in a single layer.
Roasting
  1. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden, stirring halfway through.
  2. Serve hot as a side dish with optional toppings like lemon juice, flaky sea salt, or fresh parsley.

Notes

Refrigerate cooled leftovers for up to 3-4 days. Roasted vegetables can be frozen for up to 2 months.