Garlic Herb Potatoes, Carrots, and Zucchini
A wholesome and savory vegetable medley, this garlic herb-infused roasted dish brings together tender potatoes, sweet carrots, and juicy zucchini for a perfectly golden, oven-roasted side. Ideal for weeknight dinners or festive spreads, it offers a balance of texture, flavor, and vibrant color in every bite.
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Servings: 6
Ingredients
- 2 tablespoons fresh parsley finely chopped, to garnish
- 1 pound approximately 450 grams small potatoes, halved or quartered as needed
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon fine salt or as preferred
- ½ teaspoon ground black pepper
- 4 garlic cloves finely minced
- 1 teaspoon dried rosemary or 1 tablespoon of chopped fresh rosemary
- 1½ teaspoons of dried Italian herb blend or a combination of thyme, basil, and oregano
- 3 medium carrots peeled and sliced into ½-inch rounds
- 2 medium zucchini cut into thick half-moon slices
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking tray with parchment paper to prevent sticking and ensure even roasting.
- In a spacious mixing bowl, combine the halved potatoes, sliced carrots, and zucchini pieces.
- Drizzle the vegetables with olive oil, then scatter in the minced garlic, dried Italian herbs, rosemary, salt, and black pepper. Stir thoroughly to coat all pieces evenly with the oil and seasonings.
- Arrange the seasoned vegetables in a single, even layer across the lined baking sheet to allow for optimal caramelization.
- Place the tray in the oven and roast for 35 to 40 minutes, turning the vegetables halfway through the cooking time to ensure uniform browning.
- Once the potatoes are crisped and tender and the carrots are fully cooked, remove from the oven. Finish by sprinkling the chopped parsley over the hot vegetables.
- Serve warm as a flavorful accompaniment to your main course.