Description
Crispy roasted potatoes, tender carrots, and fresh zucchini tossed with garlic and herbs. A colorful, healthy, and versatile side dish.
Ingredients
- 3 medium potatoes, cubed
- 4 carrots, sliced
- 2 zucchinis, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary (or thyme)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and cut the potatoes, carrots, and zucchinis into even pieces for even roasting.
- Place vegetables in a large bowl and toss with olive oil, garlic, rosemary, oregano, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet, leaving space for air circulation.
- Roast for 25–30 minutes, stirring halfway, until potatoes are golden and vegetables are tender.
- Remove from the oven, garnish with parsley if desired, and serve warm.
Notes
For extra crispiness, soak potatoes in cold water for 15 minutes before roasting. Leftovers store well in the refrigerator for up to 4 days and can be reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American