Garlic Herb Roasted Potatoes, Carrots, and Zucchini


• 1 pound Potatoes (baby potatoes or Yukon gold), washed and diced
• 3-4 medium Carrots, peeled and sliced into sticks
• 2 Zucchinis, sliced into rounds
Garlic Herb Seasoning:
• 3 cloves Garlic, minced
• 2 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 teaspoon Dried oregano
• Salt and Pepper, to taste

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables: Wash and dice the potatoes into bite-sized pieces. Peel the carrots and slice them into sticks. Slice the zucchinis into rounds.
3. Prepare the Seasoning: In a small bowl, combine the minced garlic, olive oil, dried thyme, dried rosemary, and dried oregano. Season with salt and pepper to taste. Mix well.
4. Coat the Vegetables: Place the diced potatoes, carrot sticks, and zucchini rounds on a large baking sheet lined with parchment paper. Drizzle the garlic herb seasoning mixture over the vegetables and toss until they are evenly coated.
5. Roast: Spread the vegetables out in an even layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through cooking.
6. Serve: Once roasted to perfection, remove from the oven and transfer the vegetables to a serving dish.
7. Garnish (optional): You can garnish with fresh chopped parsley or additional dried herbs if desired

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