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Garlic Herb Roasted Potatoes, Carrots, and Zucchini: Easy and Delightful

Garlic Herb Roasted Potatoes, Carrots, and Zucchini
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A delicious and simple recipe for garlic herb roasted potatoes, carrots, and zucchini that’s perfect for any meal.

Ingredients

Scale
  • 1 pound baby potatoes
  • 2 cups carrots, chopped
  • 2 cups zucchini, sliced
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the potatoes, carrots, and zucchini.
  3. In a separate small bowl, mix the olive oil, garlic, thyme, rosemary, salt, and pepper.
  4. Drizzle the oil mixture over the vegetables and toss to coat evenly.
  5. Spread the vegetables in a single layer on a baking sheet.
  6. Roast for 25-30 minutes, or until the vegetables are tender and golden brown. Stir halfway through cooking.
  7. Remove from the oven and serve warm.

Notes

  • For best results, cut vegetables into similar sizes for even cooking.

Nutrition

Keywords: Garlic Herb Roasted Potatoes, Carrots, Zucchini, easy recipe, roasted vegetables

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