Garlic Herb Roasted Potatoes, Carrots, and Zucchini
A simple and flavorful recipe for garlic herb roasted potatoes, carrots, and zucchini. This roasted vegetable medley is crispy on the outside, tender inside, and perfectly seasoned with fresh garlic and herbs. It’s an easy, healthy side dish that pairs well with a variety of main courses.
Ingredients
- 3 large carrots peeled and sliced
- 2 medium zucchinis sliced
- 4 cloves garlic minced
- 3 tablespoons olive oil
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- Salt and pepper to taste
- Optional: ½ teaspoon paprika or red pepper flakes for added spice
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the potatoes, carrots, and zucchini.
- Add the minced garlic, olive oil, rosemary, thyme, salt, pepper, and optional paprika or red pepper flakes. Toss well until all vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet, ensuring they are not overcrowded.
- Roast in the preheated oven for 25-35 minutes, turning halfway through, until vegetables are golden brown and crispy on the edges.
- Remove from the oven and serve warm as a side dish.