Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Prep time: 10 minutes | Cook time: 40 minutes | Oven Temp: 400°F (200°C)
Ingredients
Vegetables
1 lb Baby potatoes, halved
1 lb Carrots, cut into bite-sized pieces
1 large (12 oz) Zucchini, sliced into rounds or half-moons
Seasoning & Aromatics
2–3 tbsp Olive oil
3–4 cloves Garlic, minced
1 tbsp Fresh thyme, minced
1 tbsp Fresh rosemary, minced
To taste: Salt and black pepper
Optional Enhancements
Paprika, oregano, or red pepper flakes
Fresh parsley for garnish
Instructions
Preheat: Set oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Season Root Veggies: In a large bowl, toss potatoes and carrots with 2 tbsp olive oil, thyme, rosemary, salt, and pepper.
First Roast: Spread potatoes and carrots in a single layer on the baking sheet. Roast for 20 minutes.
Add Zucchini: Remove the tray. Add zucchini and minced garlic, tossing them with the other vegetables. Drizzle with more oil if needed.
Final Roast: Return to the oven for another 15–20 minutes until all vegetables are fork-tender and golden-brown.
Serve: Garnish with fresh parsley and serve warm.
Pro Tip: Do not overcrowd the pan. Ensuring the vegetables stay in a single layer allows them to roast and crisp rather than steam.