Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Description:

This dish features tender roasted potatoes, sweet carrots, and tender zucchini, all coated in fragrant garlic and fresh herbs. Roasting brings out natural sweetness and creates a delicious crispy texture — a healthy and vibrant side perfect alongside chicken, fish, or steak.

Origin:

Roasting vegetables with garlic and herbs is a classic technique found in many cuisines worldwide, celebrated for enhancing natural flavors with simple, fresh ingredients.

Ingredients (Quantity):

4 medium potatoes, cut into 1-inch cubes
3 medium carrots, peeled and cut into 1-inch pieces
2 medium zucchini, cut into thick slices
4 cloves garlic, minced
3 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried oregano
Salt and black pepper, to taste
Optional: fresh parsley for garnish

Instructions:

Preheat oven:
To 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
Prepare vegetables:
In a large bowl, toss potatoes, carrots, and zucchini with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper.
Roast:
Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway, until potatoes are crispy and vegetables are tender.
Serve:
Garnish with fresh parsley if desired. Serve hot.

Tips for Success:

Cut vegetables into similar sizes for even cooking.
Start roasting potatoes and carrots first if you want extra crispiness, adding zucchini halfway through to avoid overcooking.
Use fresh herbs if available for brighter flavor.
Toss veggies halfway during roasting to promote even browning.