Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients:
4 cups potatoes, diced
2 cups carrots, sliced
2 cups zucchini, sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp dried rosemary
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp paprika (optional, for extra flavor)
Directions:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Prepare the Vegetables
Wash and dice the potatoes into bite-sized pieces.
Peel and slice the carrots into rounds or sticks.
Slice the zucchini into rounds or half-moons, depending on preference.
Step 3: Season the Vegetables
In a large mixing bowl, combine the potatoes, carrots, and zucchini.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Add the minced garlic, dried rosemary, thyme, oregano, salt, black pepper, and paprika (if using). Toss well to ensure the seasonings are evenly distributed.
Step 4: Roast the Vegetables
Spread the vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the potatoes are golden and crisp on the edges and the carrots are tender.
If needed, broil for an additional 2-3 minutes for extra crispiness.
Step 5: Serve
Remove from the oven and serve warm as a delicious side dish with your favorite main course.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Kcal: ~180 kcal per serving (based on 6 servings)
Servings: 6