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Savory Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Savory Garlic Herb Roasted Potatoes, Carrots, and Zucchini
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Large mixing bowl
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Large spoon or spatula

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the quartered baby potatoes, sliced carrots, and chopped zucchinis.
  3. In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
  4. Pour the garlic herb mixture over the vegetables in the mixing bowl and toss to coat them evenly.
  5. Spread the coated vegetables in a single layer on the prepared baking sheet.
  6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
  7. Remove from the oven and let cool for a few minutes before transferring to a serving dish.
  8. Garnish with fresh parsley and serve warm.

Notes

Storage & Reheating:
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, spread the vegetables on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
Variations:
- Add bell peppers or red onions for extra flavor and color.
- Substitute sweet potatoes for a sweeter taste.
- Sprinkle with parmesan cheese during the last 5 minutes of roasting for a cheesy twist.