Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious, healthy, and flavorful side dish perfect for any meal. This simple recipe brings out the natural sweetness of the vegetables while infusing them with aromatic garlic and herbs. The combination of crispy roasted potatoes, tender carrots, and juicy zucchini creates a delightful texture and taste. Whether you serve it with grilled meats, fish, or enjoy it as a vegetarian dish, this roasted vegetable medley will be a hit at your table. With minimal prep and easy steps, this dish is a great way to add nutrition and color to your plate.
Ingredients
• 2 large potatoes, diced into bite-sized pieces
• 2 medium carrots, sliced into rounds
• 1 zucchini, sliced into thick rounds
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt (or to taste)
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons grated Parmesan cheese (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
• Prepare the vegetables by washing and peeling the potatoes and carrots. Cut the potatoes into bite-sized cubes and slice the carrots into even rounds. Slice the zucchini into thick rounds to prevent overcooking.
• Season the vegetables by placing them in a large mixing bowl. Drizzle with olive oil and add minced garlic, dried oregano, thyme, rosemary, paprika, black pepper, salt, and red pepper flakes (if using). Toss everything well to ensure even coating.
• Arrange on a baking sheet by spreading the vegetables in a single layer. Make sure they are evenly spaced to allow proper roasting and crispiness.
• Roast in the oven for 30-35 minutes, flipping the vegetables halfway through for even cooking. The potatoes should be golden brown and crispy, while the carrots and zucchini should be tender.
• Add Parmesan cheese (if using) in the last 5 minutes of roasting. This adds a savory and slightly crispy texture to the vegetables.
• Garnish and serve by sprinkling freshly chopped parsley over the roasted vegetables before serving. Enjoy them hot as a side dish with your favorite main course.