Garlic Herb Roasted Potatoes Carrots and Zucchini
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features a delightful medley of vegetables tossed in garlic and aromatic herbs. It's a perfect side dish bursting with flavor, complementing any main course.
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 spatula or wooden spoon
- 1 knife
- 1 cutting board
Ingredients
- 1 pound baby potatoes, halved
- 2 medium carrots, sliced into ¼-inch rounds
- 2 medium zucchini, sliced into half-moons
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and sliced zucchini.
- In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper.
- Pour the olive oil mixture over the vegetables and toss well until all the vegetables are evenly coated.
- Spread the coated vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and golden, stirring halfway through for even cooking.
- Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
Feel free to customize the herbs based on your preferences; fresh herbs can be used for a more vibrant flavor. You can add other vegetables such as bell peppers or onions for additional color and taste. Make sure not to overcrowd the baking sheet to allow the vegetables to roast rather than steam.