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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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A vibrant and comforting side dish of roasted baby potatoes, carrots, and zucchini, infused with garlic and herbs.

Ingredients

Scale
  • 2 pounds baby potatoes
  • 2 medium carrots
  • 2 medium zucchinis
  • 3 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the baby potatoes thoroughly under cold water.
  3. Cut the baby potatoes in half or quarters.
  4. Peel the carrots and chop them into 1-inch pieces.
  5. Wash the zucchinis and cut them into 1-inch slices.
  6. Combine the cut potatoes, carrots, and zucchinis in a large mixing bowl.
  7. Pour the olive oil into the bowl.
  8. Sprinkle in the minced garlic, thyme, rosemary, salt, black pepper, and paprika.
  9. Toss everything together thoroughly.
  10. Spread the vegetables in a single layer on a baking sheet.
  11. Roast the vegetables for 25 to 30 minutes.
  12. Check for doneness by piercing them with a fork.
  13. Continue roasting if needed for an additional 5 to 10 minutes.
  14. Serve hot as a side dish.

Notes

For best texture, reheat leftovers in the oven. Can be used in salads or grain bowls.

Nutrition

Find it online: https://tashirecipez.com/garlic-herb-roasted-vegetables-potatoes-carrots-zucchini/

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