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Garlic Herb Roasted Potatoes with Carrots and Zucchini

A delightful dish of golden, crispy potatoes, tender carrots, and zucchini, infused with fragrant garlic and herbs. Perfect for any meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Vegetables
  • 2 pounds small potatoes, halved
  • 2 cups carrots, cut into sticks
  • 1 medium zucchini, sliced
  • 4 cloves garlic, minced
Seasoning
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme Adjust according to preference
  • 1 teaspoon dried rosemary Adjust according to preference
  • Salt and pepper to taste To enhance flavor

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the halved potatoes, carrot sticks, and zucchini slices. Add minced garlic.
  3. Drizzle olive oil over the vegetables, and sprinkle dried thyme, rosemary, salt, and pepper. Toss the veggies to coat.
  4. Arrange the seasoned vegetables in a single layer on a baking sheet.
Roasting
  1. Place the baking sheet in the oven and roast for 25-30 minutes, tossing halfway through, until the potatoes are golden brown and the carrots and zucchini are tender.
Serving
  1. Let the roasted vegetables cool for a few minutes before serving.

Notes

For added flavor, consider topping with feta or crumbled cheese. If using different herbs, Italian seasoning works well.