Description
A simple and flavorful recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This hearty vegetable medley is seasoned with garlic, rosemary, olive oil, salt, and pepper, then roasted to golden perfection for a delicious and healthy side dish. Perfect for weeknight dinners or meal prepping.
Ingredients
Scale
Vegetables
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
Seasonings
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Combine Vegetables: In a large mixing bowl, add the diced potatoes, sliced carrots, and sliced zucchini, ensuring they are evenly distributed.
- Add Olive Oil: Drizzle the olive oil over the vegetables and toss thoroughly to coat all pieces evenly.
- Season: Add the minced garlic, dried rosemary, salt, and pepper to the bowl. Toss again until the vegetables are well seasoned and mixed.
- Arrange on Baking Sheet: Spread the coated vegetables in a single layer on the prepared baking sheet to allow for even roasting.
- Roast: Place the baking sheet in the preheated oven and roast the vegetables for 30-35 minutes, stirring once halfway through, until they are tender and golden brown.
- Serve: Remove from the oven and serve the roasted vegetables warm as a delicious side dish.
Notes
- For even cooking, cut all vegetables into similar-size pieces.
- You can substitute fresh rosemary for dried if preferred; use about 1 tbsp fresh for the same flavor intensity.
- Feel free to add other herbs like thyme or parsley for more flavor.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- This recipe can easily be doubled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
