Description
A simple and flavorful recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This dish features a colorful medley of vegetables tossed in olive oil, garlic, and dried rosemary, then roasted to golden perfection. Perfect as a healthy side dish for any meal.
Ingredients
Scale
Vegetables
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
Seasoning
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Combine vegetables. In a large bowl, combine the diced potatoes, sliced carrots, and zucchini to prepare for seasoning.
- Add olive oil. Drizzle the vegetables with olive oil and toss well to coat them evenly, ensuring even roasting.
- Season vegetables. Add minced garlic, dried rosemary, salt, and pepper to the bowl, then toss everything together thoroughly to distribute the flavors.
- Arrange on sheet. Spread the seasoned vegetables out in a single layer on the prepared baking sheet, making sure not to overcrowd for optimal roasting.
- Roast vegetables. Roast in the preheated oven for 30-35 minutes, stirring halfway through cooking to promote even browning and tenderness.
- Serve. Once vegetables are golden and tender, remove from oven and serve warm for the best flavor and texture.
Notes
- For crispier vegetables, avoid overcrowding the baking sheet.
- Fresh rosemary can be used instead of dried for a more vibrant flavor.
- Adjust garlic amount based on personal preference.
- This recipe can be doubled for larger gatherings but roast in batches to maintain texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.