Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe


3 medium potatoes, cubed

4 carrots, sliced

2 zucchinis, sliced

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon dried oregano

Salt and pepper, to taste

Optional: Fresh parsley, chopped for garnish


Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

Prepare the Vegetables:

Wash and peel the potatoes and carrots. Cube the potatoes and slice the carrots into thin rounds or sticks, depending on your preference.

Wash the zucchinis and slice them into rounds. Try to keep the slices of all vegetables approximately the same thickness for even cooking.

Season the Vegetables:

In a large mixing bowl, combine the cubed potatoes, sliced carrots, and zucchini slices.

Add the minced garlic, olive oil, dried thyme, rosemary, oregano, salt, and pepper to the bowl. Mix everything together until the vegetables are uniformly coated with the oil and seasonings.

Roast the Vegetables:

Arrange the seasoned vegetables in an even layer on the prepared baking sheet. Ensure they are in a single layer and not overcrowded to promote even roasting.

Place in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and golden brown. Give the vegetables a gentle stir halfway through the cooking time to ensure they brown evenly.


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