Description
A simple and delicious recipe for Roasted Potatoes, Carrots & Zucchini, seasoned with garlic and herbs. Perfect as a healthy and colorful side dish that’s easy to prepare and packed with flavor.
Ingredients
Scale
Vegetables
- 4 medium potatoes, cut into 1-inch cubes
- 3 medium carrots, sliced into 1/2-inch thick pieces
- 2 medium zucchinis, sliced into 1/2-inch thick rounds
Seasonings & Oil
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the vegetables to tender and slightly caramelized perfection.
- Prepare Vegetables: In a large bowl, combine the cut potatoes, sliced carrots, and zucchini. Make sure they are cut into uniform sizes for even cooking.
- Season and Toss: Drizzle the olive oil over the vegetables. Sprinkle garlic powder, dried thyme, dried rosemary, salt, and black pepper evenly. Toss everything well to coat all pieces thoroughly with oil and seasonings.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper. Spread the seasoned vegetables out in a single layer, ensuring they have space for proper roasting and browning.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through the cooking time to promote even browning and tenderness.
- Finish and Serve: Once the vegetables are tender and golden brown, remove them from the oven. Garnish with fresh parsley if desired, and serve warm as a flavorful and healthy side dish.
Notes
- For extra crispiness, substitute olive oil with a high-smoke-point oil like avocado or canola oil.
- Add other vegetables such as bell peppers or red onions to customize the flavor and variety.
- Ensure vegetables are cut into uniform sizes for consistent cooking and even texture.
