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Garlic Herb Roasted Potatoes Carrots and Zucchini Made Easy

Garlic Herb Roasted Potatoes Carrots and Zucchini
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Easy and delicious garlic herb roasted potatoes, carrots, and zucchini, perfect for a side dish.

Ingredients

Scale
  • 2 cups baby potatoes
  • 2 cups carrots
  • 2 cups zucchini
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and chop the vegetables into bite-sized pieces.
  3. In a large bowl, combine the olive oil, garlic, thyme, rosemary, salt, and pepper.
  4. Add the chopped vegetables to the bowl and toss until fully coated.
  5. Spread the vegetables on a baking sheet in a single layer.
  6. Roast in the oven for 25-30 minutes or until golden brown and tender.
  7. Serve warm.

Notes

  • For extra flavor, add fresh herbs.
  • Feel free to mix and match vegetables based on your preference.

Nutrition

Keywords: Garlic Herb Roasted Potatoes Carrots and Zucchini

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