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Garlic Herb Roasted Potatoes with Carrots and Zucchini

A symphony of crispy, golden potatoes mingling with tender carrots and vibrant zucchini, all enveloped in aromatic garlic and savory herbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium medium potatoes, cut into cubes Choose firm potatoes for best texture.
  • 2 large large carrots, sliced
  • 2 medium medium zucchinis, sliced
  • 4 cloves cloves of garlic, minced Fresh minced garlic enhances flavor.
Seasoning and Oil
  • 3 tablespoons olive oil Use extra virgin olive oil for enhanced flavor.
  • 1 teaspoon dried rosemary (or thyme) Substitute with thyme if preferred.
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). A hot oven ensures that the veggies get that perfect roasted crispness.
  2. Wash the potatoes, carrots, and zucchinis. Then, chop them into evenly-sized pieces to ensure even cooking.
  3. In a large bowl, combine the cut vegetables. Add minced garlic, olive oil, dried rosemary, salt, and pepper. Toss everything together until the veggies are well-coated.
  4. Spread the coated vegetables in a single layer on a baking sheet. Make sure they aren’t overcrowded to promote even roasting.
Cooking
  1. Place the baking sheet in the preheated oven. Roast for 25-30 minutes, stirring halfway through, until the potatoes are golden and fork-tender.
  2. Remove from the oven and allow to cool slightly before serving.
Serving
  1. Enjoy your crispy, flavorful garlic herb roasted veggies!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For freezing, let cool completely before placing in a freezer-safe bag. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.