Description
A flavorful and healthy recipe featuring garlic herb roasted potatoes, carrots, and zucchini. These vegetables are tossed in olive oil, garlic, and rosemary, then oven-roasted to perfect tenderness and golden color. This easy dish is perfect as a side for any meal.
Ingredients
Scale
Vegetables
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
Seasonings
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare vegetables: In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini to ensure even coating of seasoning.
- Add oil: Drizzle the olive oil over the vegetables, then toss well to coat all pieces evenly for roasting.
- Season: Add the minced garlic, dried rosemary, and salt and pepper to taste. Toss the mixture again until all vegetables are well seasoned.
- Arrange for roasting: Spread the seasoned vegetables in a single layer on the prepared baking sheet to ensure even roasting and browning.
- Roast vegetables: Place the baking sheet in the preheated oven and roast for 30-35 minutes. Stir the vegetables halfway through cooking to promote even cooking and prevent burning.
- Serve: Once the vegetables are golden and tender, remove from the oven and serve warm as a delicious side dish.
Notes
- For extra crispiness, cut vegetables into similar-sized pieces to ensure even roasting.
- Fresh rosemary can be used instead of dried, adjust quantity to taste.
- Feel free to add other herbs like thyme or parsley for added flavor.
- Use kosher or sea salt for better seasoning control.
- Leftovers can be refrigerated and reheated in the oven to maintain crispness.
