Description
This simple and flavorful Roasted Potatoes, Carrots, and Zucchini recipe features tender, golden-brown vegetables seasoned with garlic, thyme, rosemary, and olive oil. Perfect as a healthy and colorful side dish, it’s easy to prepare and ideal for any meal.
Ingredients
Scale
Vegetables
- 4 large potatoes, peeled and cut into chunks
- 4 large carrots, peeled and cut into chunks
- 2 medium zucchinis, sliced
- 4 cloves garlic, minced
Seasonings
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and thoroughly.
- Prepare Vegetables: In a large bowl, combine the peeled and chunked potatoes, carrots, sliced zucchinis, and minced garlic to create the base for roasting.
- Season Vegetables: Drizzle the olive oil over the vegetable mixture. Sprinkle dried thyme, dried rosemary, salt, and black pepper on top. Toss everything well to ensure all pieces are evenly coated with the oil and seasonings.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Place it in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Serve: Remove the roasted vegetables from the oven, transfer them to a serving dish, garnish with chopped fresh parsley, and serve hot as a delicious side dish.
Notes
- Stirring the vegetables halfway during roasting ensures even cooking and browning.
- Cutting vegetables into uniform chunks helps them cook evenly.
- You can add other herbs like oregano or basil based on your preference.
- For crispier vegetables, avoid overcrowding the baking sheet.
- This recipe can be adapted for a vegan, gluten-free, and low-fat diet.
