Garlic Herb Roasted Potatoes Carrots and Zucchini

Elevate your dinner with these delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This easy recipe combines tender baby potatoes, sweet carrots, and fresh zucchini, all roasted to golden perfection with a savory garlic herb blend. In just 40 minutes, you’ll have a flavorful side dish that pairs perfectly with any meal. Garnish with fresh parsley for a pop of color. Perfect for weeknight dinners or holiday gatherings!

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Ingredients

2 cups baby potatoes, halved

2 large carrots, sliced into 1-inch pieces

2 medium zucchini, sliced into rounds

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).

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

In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper.

Pour the olive oil mixture over the vegetables and toss until they are well coated.

Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.

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

Once done, remove from the oven and let cool slightly. Serve hot, garnished with fresh parsley.

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