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Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

If you’re searching for a side dish that’s vibrant, flavorful, and irresistibly aromatic, look no further than garlic herb roasted potatoes, carrots, and zucchini. This colorful medley combines tender, caramelized vegetables with a fragrant blend of garlic and herbs, making it perfect for family dinners, holiday feasts, or just an elevated weeknight meal. Here’s a step-by-step guide to achieving perfectly roasted vegetables every time.

Ingredients

For this recipe, you’ll need:

• 2 cups baby potatoes (halved or quartered depending on size)
• 2 cups carrots (peeled and cut into 1-inch sticks)
• 2 cups zucchini (cut into 1-inch slices or sticks)
• 4 tablespoons olive oil
• 4 garlic cloves (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (optional, for garnish)

Step-by-Step Method

Step 1: Preheat the Oven

Set your oven to 425°F (220°C). High heat is key for achieving crispy edges and a tender interior in your roasted vegetables.

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