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Tray of Garlic Herb Roasted Potatoes with Carrots and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

A simple and delicious roasted vegetable dish featuring potatoes, carrots, and zucchini, seasoned with garlic and herbs for a flavorful side.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound baby potatoes, halved
  • 2 medium carrots, chopped into bite-sized pieces
  • 2 medium zucchinis, sliced into half-moons
Seasoning
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil Use high-quality extra-virgin for best flavor.
  • 1 tablespoon dried Italian herbs Can substitute with a mix of oregano, basil, and thyme.
  • to taste Salt and pepper
  • to garnish Fresh parsley Optional, for garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the olive oil, minced garlic, dried herbs, salt, and pepper.
  3. Add the halved potatoes, chopped carrots, and sliced zucchini into the bowl with the olive oil mixture. Toss until each piece is well-coated.
  4. Spread the coated vegetables evenly on a baking sheet, leaving space between each piece.
Roasting
  1. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring halfway through.
  2. Remove from the oven once the vegetables are tender and golden brown. Optionally, sprinkle with freshly chopped parsley before serving.

Notes

Cut vegetables into uniform sizes for even cooking. You can experiment with different herbs and add lemon zest or balsamic vinegar for extra flavor. This recipe is great for batch cooking—feel free to double it for leftovers.