Garlic Roasted Potatoes with Herbs, Carrots, and Zucchini
A delightful dish bringing together an irresistible blend of flavors and textures with garlic roasted veggies.
Ingredients
Vegetables
- 500 g diced potatoes
- 3 pieces carrots, cut into sticks
- 2 pieces zucchinis, sliced into half-moons
- 4 cloves of garlic, finely chopped
Seasoning
- 3 tablespoons of olive oil
- 1 tablespoon of fresh thyme
- 1 tablespoon of fresh rosemary
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat your oven to 200°C (about 400°F).
- In a large mixing bowl, combine the potatoes, carrots, and zucchini with the garlic, olive oil, thyme, rosemary, salt, and pepper. Toss it all together until the veggies are well-coated.
- Spread the mixture in a single layer on a baking sheet lined with parchment paper to avoid sticking.
Cooking
- Roast in the oven for 25 to 30 minutes, stirring halfway through, until the veggies are beautifully golden and tender.
- Serve the roasted vegetables hot, either as a side dish or as a main course for a vegetarian feast.
Notes
Ensure all vegetables are cut to a similar size for even cooking. Feel free to experiment with other vegetables like bell peppers or sweet potatoes. For an extra crunch, roast them for a few more minutes at a higher temperature or broil them for the last couple of minutes.