Transform your vegetables into a savory delight with this Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe. Perfectly seasoned with a blend of aromatic herbs and garlic, these roasted vegetables offer a deliciously crispy exterior and a tender, flavorful interior. Whether you’re looking for a hearty side dish or a simple, satisfying main course, this recipe is sure to elevate your meal with minimal effort. Ideal for weeknight dinners or special occasions, these roasted veggies are as versatile as they are tasty. Get ready to enjoy a burst of flavor in every bite!
Ingredients:
2-3 large potatoes, peeled and cubed
4-5 medium carrots, peeled and sliced
2 medium zucchinis, sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
Salt and pepper to taste
Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes, carrots, and zucchinis with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes or until tender and golden brown, flipping halfway through.
5. Sprinkle with Parmesan cheese (if using) and serve hot.
Tips:
Use high-quality olive oil for the best flavor.
Don’t overcrowd the baking sheet for even roasting.
Adjust herb quantities to your liking.
Add other vegetables like Brussels sprouts or red onions for variety.
Enjoy your delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini!
