Here’s a delicious, easy, and healthy recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini—crispy on the outside, tender on the inside, and full of flavor. 🥔🥕🥒🧄
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients (Serves 4)
- 1 lb (450 g) potatoes, cut into 1-inch chunks
- 3–4 medium carrots, cut into chunks or sticks
- 2 medium zucchini, cut into thick slices or half-moons
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme (or fresh sprigs)
- 1 tsp dried rosemary, crushed (or fresh)
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Optional: paprika for color
Instructions
- Preheat Oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Prepare Vegetables
- Toss potatoes, carrots, and zucchini in olive oil, garlic, herbs, salt, and pepper.
- Make sure all pieces are coated evenly.
- Roast
- Spread vegetables in a single layer on the baking sheet.
- Roast 30–35 minutes, flipping halfway through, until potatoes are golden and crisp, carrots are tender, and zucchini is lightly caramelized.
- Serve
- Optional: Sprinkle with fresh parsley or a squeeze of lemon juice before serving.
Tips for Perfect Roasted Veggies
- Cut similar-sized pieces for even cooking.
- Roast potatoes and carrots first if you want zucchini less soft—zucchini cooks faster.
- Don’t overcrowd the pan; vegetables roast better with space.
- Use high oven temperature for crispiness.
Variations
- Add red onions, bell peppers, or mushrooms for more color and flavor.
- Sprinkle with Parmesan in the last 5 minutes for cheesy goodness.
- Use balsamic vinegar drizzle before serving for a sweet tang.
If you want, I can also give you:
- One-pan garlic herb roasted dinner with chicken
- Meal prep-friendly roasted veggie mix
- Extra-crispy version without soggy zucchini
Do you want me to make the one-pan dinner version next?
