Description

These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the perfect side dish for any meal. Tender, crispy, and packed with fresh garlic and herbs, this colorful medley is both healthy and flavorful. Perfect for weeknight dinners, holiday gatherings, or meal prep!

Ingredients

Scale

4 medium potatoes, diced (Yukon Gold or red potatoes work great)
3 large carrots, peeled and sliced
2 medium zucchinis, sliced into half-moons
4 cloves garlic, minced
3 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1 tsp paprika (optional for extra flavor)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Vegetables:
In a large bowl, combine the diced potatoes, sliced carrots, and zucchini. Add the minced garlic.
Season:
Drizzle the olive oil over the veggies. Sprinkle with thyme, rosemary, oregano, paprika (if using), salt, and pepper. Toss everything together until the vegetables are evenly coated.
Roast:
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the potatoes are golden brown and fork-tender.
Serve:
Remove from the oven and let cool slightly. Garnish with fresh chopped parsley before serving.

Notes

Make It Crispy: For extra crispy edges, broil the vegetables for the last 2-3 minutes.
Add Protein: Toss in some chickpeas or tofu cubes for a complete meal.
Switch It Up: Swap zucchini with bell peppers or sweet potatoes if you prefer.