Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features a delightful medley of vegetables roasted to perfection with fragrant garlic, earthy rosemary, and olive oil. It’s an easy, healthy, and flavorful side dish that complements any meal.
Ingredients
Scale
Vegetables
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
Seasoning
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare vegetables: In a large bowl, combine the diced potatoes, sliced carrots, and zucchini ensuring even distribution.
- Add olive oil: Drizzle the 3 tablespoons of olive oil over the vegetables and toss them thoroughly to coat each piece evenly.
- Season: Add the minced garlic, dried rosemary, salt, and pepper to taste. Toss all ingredients again until well combined and aromatic.
- Arrange on sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet to allow even roasting.
- Roast: Place the sheet in the oven and roast for 30-35 minutes, stirring halfway through cooking to ensure all sides become golden and tender.
- Serve: Remove from the oven and serve warm as a delicious, herb-infused roasted vegetable side dish.
Notes
- For extra crispiness, cut the vegetables into uniform pieces.
- You can substitute fresh rosemary if available; use 1 tablespoon chopped fresh rosemary.
- Feel free to add other herbs like thyme or parsley for variation.
- Make sure to spread vegetables in a single layer to avoid steaming.
- This recipe is easily doubled or tripled for larger gatherings.
