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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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This simple yet flavorful vegetable medley is roasted to perfection with garlic, herbs, and a touch of olive oil. A versatile side dish that pairs beautifully with any main course!

Ingredients

Scale
  1. 2 cups baby potatoes, halved (or quartered if large)
  2. 1 cup carrots, sliced into 1/2-inch pieces
  3. 1 medium zucchini, sliced into half-moons
  4. 3 tbsp olive oil
  5. 3 cloves garlic, minced
  6. 1 tsp dried thyme
  7. 1 tsp dried rosemary
  8. 1/2 tsp paprika (optional)
  9. Salt and freshly ground black pepper, to taste
  10. 1 tbsp fresh parsley, chopped (for garnish)

Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
  • Prepare the Vegetables: In a large mixing bowl, combine the potatoes, carrots, and zucchini.
  • Season the Vegetables: Drizzle the olive oil over the vegetables. Add the minced garlic, thyme, rosemary, paprika (if using), salt, and pepper. Toss until the vegetables are evenly coated with the oil and seasonings.
  • Arrange on Baking Sheet: Spread the vegetables out in a single layer on the prepared baking sheet.
  • Roast: Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the potatoes are golden and fork-tender, and the carrots and zucchini are slightly caramelized.
  • Garnish and Serve: Remove from the oven and sprinkle with fresh parsley. Serve warm as a side dish to complement your favorite main course.

Notes

  • Feel free to adjust the herbs to suit your taste. Fresh thyme or rosemary can be used instead of dried.
  • You can add other vegetables like bell peppers or red onions for variety.
  • For an extra crispy texture, broil the vegetables for the last 2-3 minutes.

Nutrition

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