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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini
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This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a delicious and easy side dish packed with flavor. Tossed with olive oil, garlic, and a blend of herbs, these roasted vegetables turn out perfectly tender and slightly crispy. A great addition to any meal!

 

Ingredients

• 3 medium potatoes, diced

• 2 large carrots, sliced

• 2 medium zucchini, sliced

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (optional)

• 1/4 teaspoon red pepper flakes (optional)

• 2 tablespoons grated Parmesan cheese (optional)

• Fresh parsley for garnish

Instructions

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

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

3. Drizzle with olive oil and toss to coat evenly.

4. Add minced garlic, oregano, thyme, rosemary, salt, black pepper, paprika, and red pepper flakes. Mix well.

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

6. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy.

7. Remove from the oven and sprinkle with grated Parmesan cheese, if using.

8. Garnish with fresh parsley and serve warm. Enjoy!

 

Notes

• For extra crispiness, broil the vegetables for the last 2–3 minutes of roasting.

• Feel free to swap zucchini with bell peppers or green beans for variety.

• Make it vegan by omitting the Parmesan cheese.

• Serve as a side dish with grilled chicken, steak, or fish.

 

Nutrition

Find it online: https://www.cookflash.com/garlic-herb-roasted-potatoes-carrots-and-zucchini/