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Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

There’s something truly comforting about the warm aroma of roasted vegetables wafting through your kitchen. This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe not only brings that nostalgic vibe, but it’s also incredibly easy to whip up.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Herb Roasted Vegetables
  • 2 cups baby potatoes halved
  • 2 cups carrots peeled and cut into bite-sized pieces
  • 2 cups zucchini sliced
  • 4 cloves garlic minced
  • 3 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • ½ tsp black pepper
For Garnish
  • Fresh parsley chopped

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Oven

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a large mixing bowl, combine the halved baby potatoes, carrots, and zucchini.
  3. Step 3: In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
  4. Step 4: Pour the olive oil mixture over the vegetables and toss until they are evenly coated.
  5. Step 5: Spread the vegetables out in a single layer on a large baking sheet.
  6. Step 6: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
  7. Step 7: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

These roasted veggies are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days.