Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Here’s a delicious recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This simple yet flavorful dish makes a perfect side for any meal.

Ingredients:

• Vegetables:
  • 4 medium potatoes, cut into 1-inch cubes
  • 3 large carrots, sliced into 1/2-inch thick rounds
  • 2 medium zucchinis, sliced into 1/2-inch thick rounds
• For the Garlic Herb Mixture:
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/2 teaspoon paprika (optional, for a bit of color and flavor)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. Prepare Vegetables:
   • Wash and dry the potatoes, carrots, and zucchinis.
   • Cut the potatoes into 1-inch cubes.
   • Slice the carrots and zucchinis into 1/2-inch thick rounds.
   • Place all the cut vegetables into a large mixing bowl.
3. Make the Garlic Herb Mixture:
   • In a small bowl, mix together the minced garlic, olive oil, rosemary, thyme, parsley, oregano, salt, pepper, and paprika (if using).
4. Combine and Toss:
   • Pour the garlic herb mixture over the vegetables in the large mixing bowl.
   • Toss everything together until the vegetables are evenly coated with the mixture.
5. Roast the Vegetables:
   • Spread the coated vegetables in a single layer on the prepared baking sheet.
   • Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden brown. Stir halfway through the cooking time to ensure even roasting.
6. Serve:
   • Remove the roasted vegetables from the oven.
   • Transfer to a serving platter and garnish with extra fresh herbs if desired.
   • Serve warm.

Tips:

• Uniform Size: Ensure the vegetables are cut into similar sizes for even cooking.
• Variation: Feel free to add other vegetables like bell peppers, onions, or mushrooms.
• Parboiling: If you prefer a softer texture for the potatoes and carrots, you can parboil them for a few minutes before roasting.

Enjoy your Garlic Herb Roasted Potatoes, Carrots, and Zucchini as a tasty and nutritious side dish!