Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe
Ingredients:
Vegetables:
– 1 pound baby potatoes or Yukon gold potatoes, washed and diced
– 3-4 medium carrots, peeled and sliced into sticks
– 2 zucchinis, sliced into rounds
Garlic Herb Seasoning:
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat the Oven: Start by preheating your oven to 425°F (220°C).
2. Prepare the Vegetables: Wash and dice the baby potatoes or Yukon gold potatoes into bite-sized pieces. Peel the carrots and slice them into sticks. Slice the zucchinis into rounds.
3. Mix the Seasoning: In a small bowl, combine minced garlic, olive oil, dried thyme, dried rosemary, and dried oregano. Add salt and pepper to taste, and mix well.
4. Coat the Vegetables: Place the diced potatoes, carrot sticks, and zucchini rounds on a large baking sheet lined with parchment paper. Drizzle the garlic herb seasoning mixture over the vegetables and toss until evenly coated.
5. Roast: Spread the vegetables out in an even layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown. Stir halfway through cooking for even roasting.
6. Serve: Once the vegetables are perfectly roasted, remove from the oven and transfer to a serving dish.
7. Garnish (Optional): Garnish with fresh chopped parsley or additional dried herbs if desired for an extra burst of flavor.
Enjoy your delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini! Perfect for a healthy side dish or a vegan main course.
