Description
This Roasted Potatoes, Carrots, and Zucchini recipe is a simple and delicious way to enjoy a medley of vegetables. Perfect as a side dish for any meal, it’s healthy, flavorful, and easy to prepare! With minimal ingredients and a straightforward method, this dish is ideal for busy weeknights or festive gatherings. Enjoy the crispy, golden-brown vegetables seasoned with aromatic herbs.
Ingredients
4 large potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
2 medium zucchinis, sliced
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: In a large bowl, combine the potatoes, carrots, zucchini, and minced garlic.
- Season Vegetables: Drizzle the olive oil over the vegetables. Sprinkle with dried thyme, dried rosemary, salt, and black pepper. Toss until the vegetables are evenly coated.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through cooking.
- Serve: Remove the vegetables from the oven and transfer to a serving dish. Garnish with chopped fresh parsley and serve hot.
Notes
For added flavor, you can use fresh herbs instead of dried.
If you prefer a spicier kick, add a pinch of red pepper flakes to the seasoning mix.
Ensure that the vegetables are spread out evenly on the baking sheet to avoid overcrowding, which can lead to steaming instead of roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 150 kcal per serving
