Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious and healthy side dish that pairs perfectly with any main course. This simple yet flavorful dish brings out the natural sweetness of the vegetables, enhanced by the aromatic herbs and garlic. It’s a great way to enjoy a variety of vegetables in one dish, making it a versatile and easy addition to your meal rotation.
Materials
- - 4 cups potatoes diced
- - 2 cups carrots sliced
- - 2 cups zucchini sliced
- - 3 tablespoons olive oil
- - 3 cloves garlic minced
- - 1 tablespoon dried rosemary
- - 1 tablespoon dried thyme
- - Salt and pepper to taste
Instructions
Preheat Oven
- - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare Vegetables
- - In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini.
- - Add the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper to the bowl.
- - Toss the vegetables until they are evenly coated with the oil and seasonings.
Roast the Vegetables
- - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- - Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
Serve
- - Serve the roasted vegetables warm, either as a side dish or a light main course.