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Garlic Herb Roasted Potatoes with Carrots and Zucchini

A vibrant medley of garlic herb roasted potatoes, carrots, and zucchini that creates a symphony of flavors perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pounds baby potatoes, halved Wash and prep before using.
  • 2 cups carrots, sliced
  • 2 cups zucchini, sliced
Flavorings
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • to taste salt and pepper
Garnish
  • to taste fresh parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the halved baby potatoes, sliced carrots, and zucchini.
  3. Drizzle the olive oil over the vegetables. Sprinkle in the minced garlic, rosemary, thyme, salt, and pepper. Toss everything together until the veggies are well coated.
  4. Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables in an even layer, giving them space to roast beautifully.
  5. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through to ensure even cooking.
  6. Once roasted, remove from the oven and sprinkle with fresh parsley before serving. Enjoy!

Notes

For perfectly roasted veggies, cut your vegetables into similar sizes. Avoid overcrowding the baking sheet to prevent steaming.