Garlic Herb Roasted Potatoes, Carrots, and Zucchini
A vibrant and flavorful side dish featuring roasted potatoes, carrots, and zucchini infused with garlic and fresh herbs, perfect for any meal.
Ingredients
For the Base
- 3 medium potatoes, diced You can use sweet potatoes for a sweeter flavor.
- 2 large carrots, sliced Can substitute with parsnips or bell peppers.
- 2 medium zucchini, sliced Summer squash can be used instead.
For the Sauce
- 4 cloves garlic, minced
- 2 tablespoons olive oil Consider using a light cooking spray for lower fat.
- 1 teaspoon dried thyme Fresh herbs can be used for more intense flavor.
- 1 teaspoon dried rosemary Swap for Italian seasoning if preferred.
- Salt and pepper to taste
To Serve
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure a proper roasting temperature.
- In a large bowl, combine the diced potatoes, sliced carrots, and zucchini. Add the minced garlic, olive oil, thyme, rosemary, salt, and pepper. Mix until all are evenly coated.
- Spread the mixture in a single layer on a baking sheet lined with parchment paper.
Cooking
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking.
- Remove from oven and garnish with freshly chopped parsley before serving warm.
Notes
Cut vegetables evenly for even cooking, avoid overcrowding the pan, and check for doneness by ensuring a fork-tender texture.