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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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A simple yet delightful dish of oven-roasted potatoes, carrots, and zucchini, infused with garlic and herbs for a comforting flavor.

Ingredients

Scale
  • 2 cups baby potatoes, halved
  • 2 cups carrots, sliced
  • 2 cups zucchini, sliced
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Combine the baby potatoes, sliced carrots, and zucchini in a large bowl.
  3. Whisk together the olive oil, minced garlic, thyme, rosemary, salt, and pepper in a separate bowl.
  4. Pour the olive oil mixture over the vegetables and toss to coat evenly.
  5. Spread the vegetable mixture in a single layer on a baking sheet.
  6. Roast in the preheated oven for 25-30 minutes, stirring halfway through.
  7. Remove from the oven and garnish with fresh parsley before serving.

Notes

For extra flavor, consider adding red pepper flakes or using seasonal vegetables. Store leftovers in an airtight container for up to 4 days.

Nutrition

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

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