Description
This Roasted Potatoes, Carrots, and Zucchini recipe is a simple and flavorful dish featuring tender chunks of potatoes and carrots paired with sliced zucchini, all roasted to golden perfection with garlic, herbs, and olive oil. Perfect as a hearty side dish for any meal.
Ingredients
Scale
Vegetables
- 4 large potatoes, peeled and cut into chunks
- 4 large carrots, peeled and cut into chunks
- 2 medium zucchinis, sliced
- 4 cloves garlic, minced
Seasonings & Oil
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure a hot environment for roasting the vegetables evenly and developing a golden crust.
- Combine Vegetables: In a large bowl, add the peeled and chunked potatoes and carrots along with the sliced zucchinis and minced garlic, preparing all the vegetables to be seasoned and cooked together.
- Season the Vegetables: Drizzle the olive oil over the vegetables, then sprinkle the dried thyme, dried rosemary, salt, and black pepper evenly. Toss everything well to coat the vegetables thoroughly with the oil and seasonings.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and nicely browned.
- Serve and Garnish: Remove the roasted vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley and serve hot for a delicious, flavorful side.
Notes
- For even cooking, ensure vegetable pieces are cut to similar sizes.
- Stirring halfway through roasting helps achieve uniform browning.
- Fresh herbs can be substituted for dried if preferred; increase quantity accordingly.
- This dish pairs well with roasted meats or as part of a vegetarian meal.
- Leftovers can be refrigerated and reheated for up to 3 days.
