Description
These garlic herb roasted veggies—featuring potatoes, carrots, and zucchini—are the perfect easy side dish. Tossed in olive oil, fresh garlic, and Italian herbs, then roasted until golden and tender, this colorful medley is wholesome, flavorful, and versatile enough to pair with any meal.
Ingredients
- 1 lb baby potatoes or Yukon gold potatoes, chopped
- 3–4 carrots, peeled and chopped
- 2 zucchinis, sliced into thick half-moons
- 2–3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried Italian herbs (or a mix of thyme, rosemary, oregano)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
- Grated Parmesan (optional for serving)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
- Chop potatoes and carrots into bite-sized pieces. Slice zucchini into thick half-moons.
- In a large mixing bowl, toss all veggies with olive oil, garlic, herbs, salt, and pepper until well coated.
- Spread vegetables evenly on the prepared baking sheet in a single layer.
- Roast for 35–40 minutes, stirring halfway through, until potatoes are tender and edges are golden.
- Remove from oven and garnish with fresh parsley or Parmesan, if desired. Serve warm.
Notes
- Cut zucchini thicker so it roasts without becoming mushy.
- Add red onion, bell peppers, or mushrooms for variety.
- Swap in yellow squash or use smoked paprika for a flavor twist.
- Toss with balsamic vinegar or lemon zest before roasting for brightness.
- Use garlic powder if fresh garlic isn’t available—just reduce the amount.
