Go Back

Garlic Herb Roasted Vegetables

A colorful and healthy medley of roasted potatoes, carrots, and zucchini, seasoned with garlic and herbs for a flavorful side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups potatoes, diced
  • 2 cups carrots, sliced
  • 2 cups zucchini, sliced
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the diced potatoes, sliced carrots, and zucchini.
  3. Drizzle with olive oil, then add the minced garlic, rosemary, thyme, salt, and pepper. Toss to coat everything evenly.
  4. Spread the seasoned vegetables out on a baking sheet in a single layer.
Cooking
  1. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and have a golden brown color.
  2. Serve warm and enjoy!

Notes

Feel free to swap out herbs or vegetables based on what you have on hand. Sweet potatoes can be a delightful substitute for regular potatoes, while fresh herbs can elevate the dish even further. For leftover storage, refrigerate in an airtight container for up to 3-4 days or freeze for up to 2 months.