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Garlic Herb Roasted Potatoes, Carrots, and Zucchini: Easy Recipe!

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A vibrant and flavorful vegetable medley featuring baby potatoes, carrots, and zucchini roasted to perfection with a fragrant blend of garlic and Mediterranean herbs.

Ingredients

Scale
  • 1 pound baby potatoes, halved
  • 2 large carrots, peeled and sliced into 1-inch pieces
  • 2 medium zucchinis, sliced into half-moons
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or grease with olive oil.
  2. In a large mixing bowl, toss the potatoes, carrots, and zucchini with minced garlic, olive oil, oregano, thyme, rosemary, salt, and pepper until well coated.
  3. Spread the vegetables in a single layer on the baking sheet, ensuring they are not overcrowded.
  4. Roast for 25 to 30 minutes, stirring halfway through, until potatoes are fork-tender and edges are golden brown.
  5. Remove from oven, let cool for a few minutes, and garnish with fresh parsley before serving.

Notes

  • Cut the vegetables into uniform sizes to ensure even cooking.
  • Avoid overcrowding the pan to ensure the vegetables roast rather than steam.
  • Add a squeeze of lemon juice at the end for extra brightness.

Nutrition

Keywords: Garlic Herb Roasted Potatoes, Carrots, and Zucchini, Roasted Vegetables, Healthy Side Dish, Sheet Pan Veggies

Find it online: https://www.mealsmell.com/garlic-herb-roasted-potatoes-carrots-and-zucchini-recipe/