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When it comes to roasting vegetables, the choice of ingredients can significantly impact the final dish. Here’s a closer look at the core components of Garlic Herb Roasted Potatoes, Carrots, and Zucchini:

Garlic Herb Roasted Potatoes Carrots and Zucchini

Elevate your side dish game with these irresistible Garlic Herb Roasted Potatoes, Carrots, and Zucchini! Packed with flavor and easy to whip up, this recipe features tender potatoes, crunchy carrots, and vibrant zucchini tossed in a delicious herb and garlic mixture. Perfect for weeknight dinners or special occasions, this colorful veggie medley is roasted to golden perfection. Ready in just 40 minutes, serve it with your favorite protein for a complete meal!
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Ingredients
  

2 cups baby potatoes, halved

2 cups carrots, peeled and chopped into bite-sized pieces

2 medium zucchinis, sliced into half-moons

4 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon dried thyme

1 tablespoon dried oregano

1 teaspoon paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure the vegetables roast perfectly.

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

      Make the Herb Mixture: In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried oregano, paprika, salt, and black pepper until well combined.

        Coat the Vegetables: Pour the herb mixture over the vegetables in the mixing bowl. Toss everything together until the vegetables are evenly coated with the oil and herbs.

          Spread on Baking Sheet: Transfer the coated vegetables onto a large baking sheet. Spread them out in a single layer to ensure even roasting.

            Roast in the Oven: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and golden brown. Stir halfway through for even cooking.

              Garnish and Serve: Once roasted, remove the vegetables from the oven and let them cool for a few minutes. Transfer to a serving dish, garnish with freshly chopped parsley, and enjoy!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4