Garlic Herb Roasted Potatoes Carrots and Zucchini!

Garlic Herb Roasted Potatoes, Carrots, and Zucchini — a perfect Mediterranean-inspired side dish! 🧄🥕🥔🥒

🥗 Garlic Herb Roasted Potatoes, Carrots & Zucchini

Servings: 4–6
Time: 15 min prep | 40–45 min bake
Style: Mediterranean, vegetarian, gluten-free

📝 Ingredients:

• 2 medium potatoes (Yukon Gold or red), cut into 1-inch chunks

• 3–4 carrots, peeled and sliced into ½-inch thick rounds

• 2 medium zucchinis, sliced into half-moons

• 3 tbsp olive oil (extra virgin preferred)

• 4 cloves garlic, minced

• 1½ tsp dried Italian herbs (or use a mix: thyme, oregano, rosemary)

• Salt and black pepper, to taste

• Fresh parsley (optional, for garnish)

• Grated Parmesan cheese (optional, for topping)

👩‍🍳 Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.

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

3. In a small bowl, whisk together olive oil, garlic, herbs, salt, and pepper.

4. Pour the oil mixture over the veggies. Toss well until evenly coated.

5. Spread the vegetables on the prepared baking sheet in a single layer (don’t overcrowd!).

6. Roast for 40–45 minutes, flipping once halfway, until vegetables are golden and tender.

   • Potatoes and carrots will be crispy on the edges; zucchini will be soft and caramelized.

7. Optional: Sprinkle with chopped parsley or Parmesan cheese just before serving.

💡 Tips:

• Add red onion or bell pepper for more variety.

• Want it spicy? Add a pinch of red pepper flakes.

• Use sweet potatoes for a slightly sweeter twist.