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Garlic Herb Roasted Potatoes with Carrots and Zucchini

A delightful side dish featuring tender, caramelized potatoes, sweet carrots, and fresh zucchini, roasted with fragrant garlic and herbs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pounds potatoes, cubed Choose your favorite variety, such as Yukon Gold or Russet.
  • 2 carrots, sliced Slice evenly for uniform cooking.
  • 2 zucchinis, sliced Can be replaced with bell peppers or asparagus if desired.
  • 4 cloves garlic, minced Fresh garlic enhances flavor.
Seasonings and Oil
  • 2 tablespoons olive oil Extra virgin olive oil recommended.
  • 1 teaspoon dried rosemary Or use fresh if available.
  • 1 teaspoon dried thyme Or use fresh if preferred.
  • to taste Salt and pepper Season according to preference.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and cube the potatoes, slice the carrots, and slice the zucchinis ensuring even sizes for consistent cooking.
  3. In a large bowl, combine the cubed potatoes, sliced carrots, sliced zucchinis, minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper. Toss everything together until well coated.
Cooking
  1. Transfer the mixture onto a large baking sheet lined with parchment paper, spreading the vegetables in an even layer.
  2. Roast in the preheated oven for about 30–35 minutes. Stir halfway through to ensure even browning.
  3. After 30–35 minutes, check the potatoes with a fork. They should be tender and golden brown.
Serving
  1. Remove from the oven and let cool slightly. Serve warm as a delightful side dish.

Notes

For additional flavor, top with fresh herbs or a drizzle of olive oil before serving. Store leftovers in an airtight container for 3–5 days in the refrigerator or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10–15 minutes.