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Roasted vegetables have become a beloved staple in kitchens around the world, and for good reason. They not only offer a delicious and nutritious side dish but also provide an opportunity to showcase the natural flavors of fresh ingredients. Among the myriad of vegetable combinations, Garlic Herb Roasted Potatoes, Carrots, and Zucchini stands out as a vibrant and hearty option that is both simple to prepare and irresistibly tasty. This recipe is a perfect way to celebrate seasonal produce, making it accessible for novice cooks and a reliable favorite for seasoned chefs.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Add a burst of flavor to your dinner table with these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This easy recipe highlights the natural sweetness of veggies, infused with aromatic garlic, rosemary, and thyme. Simply toss your favorite vegetables in a herb-rich olive oil mix, roast them to perfection, and enjoy a colorful, nutritious side dish ready in just 40 minutes. Perfect for family meals or gatherings!
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Ingredients
  

2 cups baby potatoes, halved

2 cups carrots, sliced into rounds

2 cups zucchini, sliced into half-moons

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon sea salt

½ teaspoon black pepper

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and zucchini.

      In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

        Pour the herb mixture over the vegetables and toss until all the veggies are well-coated with the oil and herbs.

          Spread the coated vegetables evenly on a large baking sheet, ensuring they’re in a single layer for even roasting.

            Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and golden brown.

              Once roasted, remove from the oven and garnish with freshly chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4