Description
Crisp-edged potatoes, tender carrot slices, and zucchini rounds shine under a garlic-herb olive oil coat, roasting into an aromatic, colorful side that pairs beautifully with any main.
Ingredients
- 1 pound baby potatoes halved
- 2 medium carrots sliced into 1/2-inch pieces
- 1 medium zucchini sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley chopped optional
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl combine potatoes carrots zucchini olive oil garlic rosemary thyme oregano salt and pepper and toss until evenly coated.
- Spread the vegetable mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 20 minutes then use a spatula to gently stir the vegetables.
- Return to the oven and roast for an additional 10 to 15 minutes until the potatoes are golden brown and all vegetables are tender.
- Remove from the oven sprinkle with fresh parsley and serve warm.
Notes
- You can use sweet potatoes instead of baby potatoes for a sweeter flavor
- Make it spicy by adding a pinch of red pepper flakes to the seasoning
- Add a squeeze of fresh lemon juice before serving for a bright finish
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave