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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe not only offers a hearty side to any meal but also fills your kitchen with the inviting aromas of roasted garlic and herbs. It’s an excellent way to bring a touch of gourmet to your daily meals.

  • Total Time: 34 minute
  • Yield: 4 1x

Ingredients

Scale

  • 1 pound potatoes, scrubbed and cut into 1-inch pieces
  • 1/2 pound carrots, peeled and sliced into 1/2-inch thick rounds
  • 1/2 pound zucchini, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary

Instructions

  1. Preheat Oven and Prepare Pan: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Combine Vegetables: In a large bowl, toss together the potatoes, carrots, and zucchini.
  3. Mix Herb Oil: In a small bowl, whisk olive oil, garlic, salt, pepper, thyme, and rosemary.
  4. Coat Vegetables: Pour the herb oil mixture over the vegetables, tossing to coat evenly.
  5. Arrange for Roasting: Spread the vegetables in a single layer on the baking sheet.
  6. Roast: Cook in the oven for 25-30 minutes, stirring halfway through, until tender and golden.
  7. Serve: Enhance with more herbs or lemon juice, and serve hot.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes