GARLIC HERB ROASTED POTATOES, CARROTS, AND ZUCCHINI
This easy side dish combines roasted potatoes, carrots, and zucchini with garlic and herbs for a flavorful, crispy, and healthy option. Perfect for weeknight dinners or holiday meals, it's colorful, satisfying, and oven-roasted to perfection.
Ingredients
- 3 cups baby potatoes halved
- 2 large carrots sliced
- 2 medium zucchinis sliced
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
Preheat the Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Toss the Vegetables:
- In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil, add garlic, herbs, salt, and pepper. Toss until evenly coated.
Roast:
- Spread the vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, stirring halfway, until tender and golden.
Serve:
- Remove from oven and garnish with chopped fresh parsley, if desired. Serve warm.
Notes
Make Ahead:
Chop vegetables and mix with oil and herbs up to a day ahead. Store in the fridge until ready to roast. Customizing the Flavor:
Try adding a splash of balsamic vinegar before roasting for extra tang. Swap in sweet potatoes or bell peppers for variety. Serving Suggestions:
Pairs well with roasted chicken, grilled fish, or tofu. A great side for weeknight meals or festive gatherings. Allergy-Friendly Options:
This recipe is naturally gluten-free and vegan. Use garlic-infused oil for a low-FODMAP version. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to retain crispiness.
Chop vegetables and mix with oil and herbs up to a day ahead. Store in the fridge until ready to roast. Customizing the Flavor:
Try adding a splash of balsamic vinegar before roasting for extra tang. Swap in sweet potatoes or bell peppers for variety. Serving Suggestions:
Pairs well with roasted chicken, grilled fish, or tofu. A great side for weeknight meals or festive gatherings. Allergy-Friendly Options:
This recipe is naturally gluten-free and vegan. Use garlic-infused oil for a low-FODMAP version. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to retain crispiness.