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Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe
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4.7 from 29 reviews

Enjoy a flavorful and colorful dish with this Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe. Perfect as a side dish for any meal!

Ingredients

Baby Potatoes:

1 pound baby potatoes (halved)

Carrots:

3 large carrots (peeled and sliced)

Zucchini:

2 medium zucchinis (sliced into half-moons)

Olive Oil:

3 tablespoons

Garlic:

4 cloves (minced)

Thyme:

1 teaspoon dried

Rosemary:

1 teaspoon dried

Oregano:

1/2 teaspoon dried

Salt:

1/2 teaspoon

Black Pepper:

1/4 teaspoon

Parsley:

2 tablespoons chopped fresh (for garnish)

Instructions

  1. Preheat Oven: Preheat oven to 400°F (200°C).
  2. Prepare Potatoes and Carrots: Toss potatoes and carrots with 2 tablespoons olive oil, garlic, thyme, rosemary, oregano, salt, and pepper. Roast for 20 minutes.
  3. Prepare Zucchini: Toss zucchini with remaining olive oil, salt, and pepper. Add zucchini to the baking sheet after 20 minutes and roast for another 15–20 minutes.
  4. Finish and Serve: Once all vegetables are tender and golden, sprinkle with fresh parsley before serving.

Notes

  • Enhance with lemon juice or red pepper flakes for more flavor.
  • Sprinkle with parmesan cheese for a savory touch.

Nutrition

Find it online: https://easy-tapas-recipes.com/garlic-herb-roasted-potatoes-carrots-and-zucchini-recipe-2/