Description
A flavorful and easy side dish featuring tender potatoes, sweet carrots, and fresh zucchini, all roasted with garlic and herbs. Crispy on the outside and perfectly seasoned, this dish pairs beautifully with any main course.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 3 large carrots, peeled and cut into sticks
- 2 medium zucchini, sliced
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the potatoes, carrots, and zucchini with olive oil, minced garlic, thyme, oregano, paprika, salt, and pepper.
- Spread the vegetables in an even layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Garnish with fresh parsley before serving.
Notes
- For extra crispiness, place the potatoes cut-side down when roasting.
- You can substitute other herbs like rosemary or basil for different flavors.
- These roasted vegetables pair well with grilled meats, chicken, or as a topping for grain bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes