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The joy of cooking lies not only in the delicious meals we create but also in the health benefits derived from using fresh, wholesome ingredients. In this article, we’ll explore a delightful and nutritious recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This dish is not just simple to prepare; it is also bursting with flavor, making it a perfect side dish for any meal. Whether you're serving it alongside grilled chicken, a hearty steak, or a vegan entrée, these roasted vegetables will enhance your dining experience with their vibrant colors and delicious tastes.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Savor the deliciousness of these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This easy recipe combines tender baby potatoes, sweet carrots, and fresh zucchini, all tossed in a flavorful garlic herb mixture. With just a few steps and 40 minutes, you’ll have a delightful side dish that’s perfect for any meal. Garnish with fresh parsley for a touch of color. Ideal for family dinners or gatherings, this dish is sure to impress!
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Ingredients
  

1 pound baby potatoes, halved

2 large carrots, sliced into 1-inch pieces

2 medium zucchinis, chopped into 1-inch cubes

4 cloves of garlic, minced

4 tablespoons olive oil

1 tablespoon fresh rosemary, chopped (or 1 tsp dried)

1 tablespoon fresh thyme, chopped (or 1 tsp dried)

Salt and black pepper to taste

1 teaspoon paprika (optional for extra flavor)

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with oil.

    In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and chopped zucchini.

      In a small bowl, whisk together the minced garlic, olive oil, rosemary, thyme, salt, pepper, and paprika (if using).

        Pour the garlic herb mixture over the vegetables, and toss until everything is evenly coated.

          Spread the vegetable mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.

            Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.

              Once done, remove from the oven and garnish with fresh parsley, if desired, before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4