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To master the art of Garlic Herb Roasted Potatoes, Carrots, and Zucchini, it’s essential to understand the ingredients that make this dish so special. Each component contributes unique flavors and health benefits, creating a harmonious blend that is both satisfying and nourishing.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Add a burst of flavor to your meal with these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This simple recipe combines baby potatoes, crunchy carrots, and tender zucchini tossed in a savory garlic and herb blend. Roasting them brings out their natural sweetness, making them the perfect side dish for any occasion. With just 15 minutes of prep time and a quick bake, you'll have a delicious, healthy dish ready in no time! Perfect for family dinners or meal prep!
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Ingredients
  

1 lb baby potatoes, halved

2 large carrots, sliced into 1-inch rounds

2 medium zucchinis, sliced into half-moons

4 cloves garlic, minced

3 tbsp olive oil

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tsp dried oregano

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and zucchini.

      In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, oregano, salt, and pepper.

        Pour the herb and garlic mixture over the vegetables and toss everything together until well coated.

          Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper for easy clean-up.

            Roast in the preheated oven for 25-30 minutes, turning halfway through, until the vegetables are golden brown and tender.

              Once done, remove from the oven and let cool for a couple of minutes. Sprinkle with fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4