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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

DeShawn Mitchell
A simple yet delicious side dish featuring roasted potatoes, carrots, and zucchini with a garlic herb marinade, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 180 kcal

Ingredients
  

Fresh Potatoes for Flavor

  • 2 pounds Yukon Gold potatoes diced into 1-inch pieces

Choosing the Right Carrots

  • 1 pound full-size carrots peeled and sliced into 2-inch pieces

Selecting Zucchini for Roasting

  • 12 ounces zucchini cut into 1-inch pieces

Mixing the Garlic Herb Marinade

  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon rosemary fresh or dried
  • 1 teaspoon thyme fresh or dried
  • 1 teaspoon oregano fresh or dried
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper freshly ground

Instructions
 

Prepping Your Vegetables

  • Preheat oven to 400°F (200°C). Wash potatoes, carrots, and zucchini thoroughly.
  • Chop potatoes into 1-inch chunks, carrots into 2-inch pieces, and zucchini into 1-inch pieces. Aim for uniform sizes.

Mixing the Garlic Herb Marinade

  • In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper.

Arranging on the Baking Sheet

  • In a large bowl, toss potatoes and carrots with the marinade until evenly coated. Spread them in a single layer on a large baking sheet.
  • Roast potatoes and carrots for 15-20 minutes.
  • Add zucchini to the baking sheet, toss with remaining marinade, and spread out evenly. Roast for an additional 10-15 minutes, until all vegetables are tender and golden brown.
  • Toss vegetables halfway through roasting for even browning.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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