Description
A simple and delicious recipe for roasted potatoes, carrots, and zucchini, seasoned with garlic, thyme, and rosemary. Perfect as a hearty side dish for any meal, offering a crispy exterior and tender interior with fresh herbs for added flavor.
Ingredients
Scale
Vegetables
- 4 large potatoes, peeled and cut into chunks
- 4 large carrots, peeled and cut into chunks
- 2 medium zucchinis, sliced
- 4 cloves garlic, minced
Seasoning
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the vegetables evenly.
- Prepare Vegetables: In a large bowl, combine the peeled and chunked potatoes, peeled and chunked carrots, sliced zucchini, and minced garlic to get all the vegetables ready for seasoning.
- Season Vegetables: Drizzle the olive oil over the vegetables and sprinkle with dried thyme, dried rosemary, salt, and black pepper. Toss everything thoroughly until the vegetables are evenly coated with the oil and spices.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast them in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and golden brown.
- Serve: Remove the roasted vegetables from the oven and transfer to a serving dish. Garnish with freshly chopped parsley and serve hot as a flavorful side dish.
Notes
- For even cooking, make sure the vegetables are cut into similarly sized pieces.
- Stirring halfway through roasting helps achieve uniform browning.
- You can substitute fresh herbs for dried ones if preferred, but reduce the quantity accordingly.
- For added flavor, try adding a squeeze of lemon juice or a sprinkle of Parmesan cheese before serving.
