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Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful dish that embodies the essence of comfort food while remaining incredibly healthy. This vibrant medley of root vegetables not only brings a splash of color to your dinner table but also packs a punch of flavor and nutritional goodness. With its delightful combination of textures and tastes, this recipe is sure to become a household favorite, whether you are preparing a weeknight family meal or hosting a gathering with friends.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Savor the delightful flavors of Garlic Herb Roasted Potatoes, Carrots, and Zucchini with this easy recipe! Perfect for a side dish or a light meal, these veggies are coated in olive oil and a blend of herbs for a deliciously aromatic experience. Just toss your chopped veggies with garlic, thyme, rosemary, and oregano, roast them to golden perfection, and enjoy! Quick to make, this dish is packed with flavor and ready in just 40 minutes. Garnish with fresh parsley for the perfect finishing touch!
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Ingredients
  

2 cups baby potatoes, halved

2 cups carrots, sliced into rounds

2 cups zucchini, sliced into half-moons

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

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

      Drizzle the olive oil over the vegetables and toss to coat evenly.

        Add the minced garlic, dried thyme, rosemary, oregano, salt, and pepper to the bowl. Toss everything together until the vegetables are well coated with the herbs and oil.

          Spread the mixture in an even layer on a large baking sheet lined with parchment paper to prevent sticking.

            Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the potatoes are tender and golden brown and the carrots are cooked through.

              Once roasted, remove from the oven and sprinkle with fresh parsley before serving.

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