Garlic Herb Roasted Potatoes, Carrots, and Zucchini Magic

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is a quick prep masterpiece, combining vibrant vegetables with fresh herbs for a nourishing side.

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Course: Side Dishes

Cuisine: American

Keyword: Carrots, comfort food, Garlic Herb Roasted Potatoes, Roasted Vegetables, Vegetarian, Zucchini

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 180kcal

Equipment

Roasting Pan
Mixing bowl
Baking Sheet

Ingredients

For the Vegetables

2 pounds baby potatoes choose small ones for a delightful bite-sized texture
2 medium carrots vibrant and sweet
2 medium zucchinis mild flavor complements other vegetables

For the Seasoning

3 tablespoons olive oil helps veggies roast beautifully
1 tablespoon garlic, minced fresh garlic gives robust flavor
1 tablespoon fresh thyme, chopped fragrant herb that pairs well
1 tablespoon fresh rosemary, chopped woodsy aroma and adds depth
1 teaspoon salt enhances natural flavors
½ teaspoon black pepper adds balanced heat
½ teaspoon paprika subtle smokiness

Instructions

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Wash and prepare the baby potatoes, cutting into halves or quarters.
Cut the carrots into 1-inch pieces and slice the zucchinis into 1-inch thick slices.
Combine the prepared vegetables in a large mixing bowl.
Drizzle olive oil and add seasonings, tossing to coat evenly.
Spread the seasoned vegetables on a baking sheet in a single layer.
Roast for 25 to 30 minutes, stirring halfway through.
Check for doneness and continue roasting if necessary.
Remove from oven and serve hot.

Notes

Feel free to substitute or add your favorite herbs to make this dish your own.

Nutrition