Ingredients
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- Salt and pepper, to taste
Instructions
1. Preheat the oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the vegetables:
- In a large mixing bowl, combine the potatoes, carrots, and zucchini.
- Add olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Toss everything together until all vegetables are evenly coated with the oil and herbs.
3. Roast the vegetables:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25–35 minutes, stirring halfway through, until the potatoes are golden and tender and the carrots and zucchini are cooked through.
4. Serve:
- Transfer the roasted vegetables to a serving dish.
- Optional: garnish with fresh parsley or a sprinkle of grated Parmesan cheese.
✅ Tips:
- For extra crispiness, make sure the vegetables are in a single layer and not overcrowded.
- You can swap dried herbs for fresh herbs—just reduce the amount slightly (fresh herbs are more potent when roasted).
- Add a squeeze of lemon juice at the end for a bright, fresh flavor.
This makes a perfect side dish for any meal, packed with flavor and perfectly roasted veggies!
