Garlic Herb Roasted Potatoes Carrots and Zucchini

Looking for a delicious and easy side dish? Try these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! With the perfect blend of garlic, thyme, and rosemary, these roasted veggies are bursting with flavor. Simply toss baby potatoes, carrots, and zucchini in a fragrant olive oil seasoning and roast until golden. This colorful and healthy dish is ready in just 45 minutes and makes a great addition to any meal. Enjoy!

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Ingredients

2 cups baby potatoes, halved

2 cups carrots, peeled and sliced into rounds

2 cups zucchini, sliced into half-moons

4 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Vegetables: In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and zucchini.

Seasoning Mixture: In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper until well combined.

Coat the Vegetables: Pour the seasoning mixture over the vegetables in the large bowl. Toss the vegetables well to ensure they are evenly coated with the oil and spices.

Roast the Vegetables: Spread the vegetable mixture in a single layer on a large baking sheet. Ensure there is enough space between the vegetables for even roasting.

Bake: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes are fork-tender and golden brown, stirring halfway through the cooking time.

Garnish and Serve: Once roasted, remove the baking sheet from the oven. Transfer the vegetables to a serving dish and sprinkle with freshly chopped parsley. Serve warm.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4