Here’s a simple, flavorful recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini—crispy, tender, and full of aroma.
Ingredients (serves 4)
- 4 medium potatoes, cut into 1-inch cubes
- 3 medium carrots, cut into 1-inch pieces
- 2 medium zucchini, cut into 1-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or fresh, chopped)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Optional: 2 tablespoons grated Parmesan or fresh parsley for garnish
Instructions
1. Preheat the oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the vegetables
- In a large bowl, combine potatoes, carrots, and zucchini.
- Add olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper. Toss until evenly coated.
3. Roast
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until potatoes and carrots are tender and lightly browned, and zucchini is tender but not mushy.
4. Serve
- Optional: Sprinkle with Parmesan or fresh parsley before serving.
- Serve hot as a side to chicken, fish, or your favorite main dish.
💡 Tips:
- Cut vegetables uniformly for even roasting.
- For extra crispiness, roast potatoes and carrots first for 10 minutes before adding zucchini, which cooks faster.
- Toss in a squeeze of lemon juice at the end for a fresh, bright flavor.
I can also give you a sheet-pan “lazy” version that takes under 30 minutes and everything roasts perfectly together. Do you want me to do that?
