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GARLIC HERB ROASTED POTATOES CARROTS AND ZUCCHINI centered hero view, clean and uncluttered
Yesica Andrews

Garlic Herb Roasted Potatoes for a Delicious Meal

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe offers a vibrant and tasty side that pairs perfectly with a variety of dishes. Featuring herb roasted root vegetables zucchini blended with aromatic garlic and perfect seasoning, this easy-to-make recipe promises crispy garlic roasted potatoes zucchini and tender roasted carrots for a satisfying, colorful plate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 3 medium potatoes diced
  • 2 large carrots sliced
  • 2 medium zucchinis sliced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, toss the diced potatoes, carrots, and zucchini with olive oil, minced garlic, thyme, rosemary, salt, and pepper until everything is evenly coated.
  3. Arrange the veggie mix in a single layer on the baking sheet and roast for about 25 to 30 minutes, stirring once halfway through so all sides become tender and golden.
  4. Once roasted, sprinkle freshly chopped parsley over the dish and serve it warm.

Notes

  • Feel free to adjust the herbs based on your preference or add a splash of lemon juice before serving for an extra zesty touch.