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Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is not only easy to whip up but also a delightful side dish that pairs beautifully with just about any main meal.
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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 Roasted Vegetables
  • 1 lb baby potatoes halved
  • 2 cups carrots sliced
  • 2 cups zucchini sliced
  • 4 cloves garlic minced
  • 3 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Small Bowl

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and sliced zucchini.
  3. Step 3: In a small bowl, whisk together the minced garlic, olive oil, dried thyme, dried rosemary, paprika, salt, and pepper.
  4. Step 4: Pour the garlic herb mixture over the vegetables and toss until everything is well coated.
  5. Step 5: Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
  6. Step 6: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
  7. Step 7: Once done, remove from the oven and let cool for a few minutes.
  8. Step 8: Garnish with fresh parsley if desired and serve warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave, but I recommend the oven for that perfect crispiness.