Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

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Simple, Flavorful, and Healthy: This sheet pan dinner brings the best of summer produce to your table. Roasted potatoes, carrots, and zucchini are tossed with garlic, herbs, and olive oil for a wholesome and satisfying meal that's perfect for a weeknight or weekend gathering.

Ingredients:

  • 3 medium potatoes (cut into 1-inch cubes)
  • 3 large carrots (peeled and sliced into thick rounds)
  • 2 medium zucchinis (sliced into thick half-moons)
  • 3 tablespoons olive oil
  • 4 garlic cloves (minced)
  • 1 teaspoon dried rosemary (or fresh, chopped finely)
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (optional, for added flavor)
  • Salt and black pepper (to taste)
  • Fresh parsley (chopped, for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

  2. In a large mixing bowl, combine the potatoes, carrots, and zucchini.

  3. Drizzle the vegetables with olive oil and sprinkle with minced garlic, rosemary, thyme, paprika (if using), salt, and pepper. Toss everything until the vegetables are evenly coated.

  4. Spread the vegetables in a single layer on the prepared baking sheet.

  5. Roast in the oven for 25-30 minutes, stirring halfway through, until the potatoes and carrots are tender and golden brown.

  6. Remove from the oven and garnish with fresh parsley.

  7. Serve immediately as a side dish or a light meal.

Enjoy your flavorful and healthy roasted vegetables!

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