Description
A simple and delicious recipe for garlic herb roasted potatoes, carrots, and zucchini. This easy, oven-roasted vegetable medley is seasoned with olive oil, minced garlic, dried rosemary, salt, and pepper, making it a perfect side dish for any meal. Roasting brings out the natural sweetness of the vegetables while delivering a crispy, flavorful finish.
Ingredients
Scale
Vegetables
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
Seasoning
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried rosemary
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Vegetables: In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini, ensuring all pieces are roughly the same size for even cooking.
- Add Olive Oil: Drizzle the vegetables with 3 tablespoons of olive oil and toss well to coat all pieces evenly, which helps promote browning and flavor absorption.
- Season: Add the minced garlic, dried rosemary, salt, and pepper to the bowl. Toss everything thoroughly until the vegetables are evenly coated with the herbs and seasoning.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting and crisping.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes. Stir the vegetables halfway through cooking to ensure even roasting and browning on all sides.
- Serve: Once the vegetables are golden and tender, remove from the oven, serve warm, and enjoy your flavorful garlic herb roasted vegetable medley.
Notes
- You can substitute dried rosemary with fresh rosemary, but reduce the quantity to about 1 tablespoon as fresh herbs are more potent.
- For crispier vegetables, ensure they are spread out and not overlapping on the baking sheet.
- Feel free to add other root vegetables like parsnips or sweet potatoes for added variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
