Description
A rustic and flavorful medley of oven-roasted vegetables seasoned with garlic and fresh herbs. These roasted potatoes, carrots, and zucchini turn out crispy on the outside, tender on the inside, and make a perfect side dish for any meal.
Ingredients
3 medium potatoes, cut into 1-inch chunks
3 large carrots, peeled and sliced into thick coins
2 medium zucchinis, sliced into thick half-moons
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
- Combine the potatoes, carrots, and zucchini in a large mixing bowl.
- Add olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables out in a single layer on the prepared baking sheet.
- Roast for 35 to 40 minutes, stirring halfway through, until they are tender and golden brown around the edges.
- Sprinkle with fresh parsley before serving, if desired.
Notes
Swap potatoes with sweet potatoes for a sweeter flavor.
Add red onions or bell peppers for variety.
A squeeze of lemon juice and crumbled feta add a Mediterranean twist.
Sprinkle smoked paprika or red pepper flakes for extra heat.
Store leftovers in an airtight container for up to 4 days.
Reheat in a 375°F oven or in a skillet over medium heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
