Oh yes—garlic herb roasted potatoes, carrots, and zucchini is a simple, colorful, and flavor-packed side 🥔🥕🥒. Crispy edges, tender inside, and full of aroma. Here’s a foolproof recipe:
🌿 Garlic Herb Roasted Potatoes, Carrots & Zucchini
Ingredients (4 servings)
- 3–4 medium potatoes, diced into 1-inch cubes
- 3 large carrots, cut into 1-inch chunks
- 2 medium zucchini, cut into 1-inch chunks
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp paprika (optional for color)
- Salt & black pepper to taste
- Optional garnish: fresh parsley
Instructions
- Preheat oven to 425°F (220°C).
- Prep vegetables
- Toss potatoes, carrots, and zucchini in olive oil, garlic, herbs, paprika, salt, and pepper.
- Make sure everything is coated evenly.
- Spread on baking sheet
- Use a single layer; don’t overcrowd (helps them crisp).
- Roast
- Bake 25–30 minutes, stirring halfway.
- Check potatoes and carrots—should be fork-tender and golden.
- Zucchini cooks faster, so add after the first 15 minutes if you want them less soft.
- Serve
- Sprinkle with fresh parsley for color and freshness.
Tips & Tricks
- High heat: 425°F ensures crispy edges without drying out.
- Even cutting: Same-size pieces cook uniformly.
- Flavor boost: Toss veggies with a splash of balsamic vinegar or lemon juice before serving.
- Optional cheese: Sprinkle Parmesan in the last 5 minutes of roasting.
If you want, I can make a “restaurant-level version” with caramelized garlic, fresh herbs, and ultra-crispy edges that taste like it came out of a fancy kitchen.
Do you want me to do that?
