Garlic Herb Roasted Potatoes (Print Version)
Roasted potatoes, carrots, and zucchini tossed with fresh garlic and herbs for a satisfying side.
# Ingredients:
→ Vegetables
01 -
3 medium russet potatoes, diced
02 -
2 large carrots, sliced
03 -
2 medium zucchini, sliced
→ Aromatics and Oils
04 -
4 cloves garlic, minced
05 -
2 tablespoons olive oil
→ Herbs and Seasonings
06 -
1 teaspoon dried thyme
07 -
1 teaspoon dried rosemary
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Garnish
10 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Preheat the oven to 400°F and line a standard baking sheet with parchment paper.
02 -
In a large mixing bowl, add diced potatoes, sliced carrots, and sliced zucchini. Add olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Toss thoroughly to ensure all vegetables are evenly coated.
03 -
Spread the seasoned vegetable mixture evenly in a single layer on the prepared baking sheet.
04 -
Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and golden brown at the edges.
05 -
Remove from the oven and garnish with chopped fresh parsley before serving warm.
# Notes:
01 -
For even roasting, cut vegetables into similar-sized pieces and avoid crowding the baking sheet.