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Garlic herb roasted potatoes, carrots, and zucchini served as a healthy side dish

Garlic Herb Roasted Vegetables

This easy Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish transforms simple vegetables into a flavorful side, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 medium Potatoes Peeled and chopped
  • 2 medium Carrots Peeled and chopped
  • 2 medium Zucchini Chopped
Seasoning
  • 3 tablespoons Olive oil Can substitute with avocado oil
  • 3 cloves Garlic Minced
  • 1 teaspoon Herbs (thyme or rosemary) Fresh or dried
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Pepper To taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop the potatoes, carrots, and zucchini into uniform pieces.
  3. In a large bowl, combine the chopped vegetables with olive oil, minced garlic, herbs, salt, and pepper. Toss until well-coated.
Cooking
  1. Spread the veggie mixture in a single layer on a baking sheet, avoiding overcrowding.
  2. Roast in the oven for 25-30 minutes, stirring halfway. Look for a golden brown color and fork-tender texture.
Serving
  1. Serve warm as a side dish and enjoy the vibrant flavors.

Notes

Overcrowding the pan will cause steaming instead of roasting. Make sure to chop vegetables uniformly for even cooking. Can store leftovers in the fridge for 3-4 days.