Garlic Herb Roasted Potatoes, Carrots, and Zucchini

 

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Enjoy this flavorful and colorful side dish, perfect for any meal!

Ingredients:

1 lb baby potatoes, halved or quartered

4 large carrots, peeled and cut into sticks

2 medium zucchinis, sliced into rounds or half-moons

3 tbsp olive oil

4 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: grated Parmesan cheese for topping

Directions:

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

Prepare the Vegetables:

In a large bowl, combine the potatoes, carrots, and zucchini. Drizzle with olive oil and toss to coat evenly.

Season the Vegetables:

Add the minced garlic, dried thyme, rosemary, oregano, salt, and pepper to the bowl. Toss again to ensure the vegetables are well coated with the seasoning.

Arrange on the Baking Sheet:

Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are evenly spaced for even roasting.

Roast:

Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes and carrots are tender and slightly crispy on the edges. Stir halfway through cooking to ensure even roasting.

Serve:

Remove the roasted vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Calorie Count per Serving: 250 kcal | Serving Size: 4 servings

Enjoy your delicious roasted vegetables!