Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Garlic herb roasted potatoes, carrots, and zucchini come together in one pan. Golden, crispy vegetables ready in 30 minutes with minimal cleanup.
Equipment
- Large rimmed baking sheet
- Parchment paper or silicone mat
- Large mixing bowl
- Chef’s knife
- Cutting board
Ingredients
Vegetables
- 3 medium Potatoes (Yukon Gold or red) cut into 1-inch cubes
- 2 large Carrots sliced on a diagonal ½-inch thick
- 2 medium Zucchini cut into ½-inch rounds
- 4 cloves Garlic minced
- 2 tablespoons Olive oil extra virgin preferred
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary crushed between fingers
- ½ teaspoon Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Dice potatoes into 1-inch cubes, slice carrots on a diagonal, and cut zucchini into ½-inch rounds. Mince garlic finely.
- In a large mixing bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil, add minced garlic, thyme, rosemary, salt, and pepper. Toss thoroughly to coat.
- Spread the vegetables in a single layer on the baking sheet. Avoid crowding to allow proper roasting.
- Roast for 15 minutes. Stir the vegetables with a spatula, then return to the oven for another 10–15 minutes, or until tender and golden brown.
- Garnish with freshly chopped parsley before serving.
Notes
For extra-crispy zucchini, add it after the first 15 minutes of roasting. You can also try variations like adding cherry tomatoes or red onion wedges for more flavor.