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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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A comforting blend of roasted potatoes, carrots, and zucchini seasoned with garlic and fresh herbs, perfect for any meal.

Ingredients

Scale
  • 2 cups baby potatoes, halved
  • 2 cups carrots, sliced
  • 2 cups zucchini, sliced
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Combine the baby potatoes, carrots, and zucchini in a large bowl.
  3. Whisk together the olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl.
  4. Pour the olive 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, tossing halfway through.
  7. Serve warm as a side dish.

Notes

For extra crispiness, do not overcrowd the pan and ensure uniform vegetable sizes.

Nutrition

Find it online: https://www.spiritsdrink.com/garlic-herb-roasted-vegetables-potatoes-carrots-zucchini/