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Roasted Root Vegetables

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A quick and cozy dish featuring roasted potatoes, carrots, and zucchini tossed in garlic and herbs, ready in under 30 minutes.

Ingredients

Scale
  • 2 cups potatoes, diced
  • 2 cups carrots, sliced
  • 2 cups zucchini, sliced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Place the diced potatoes, sliced carrots, and zucchini in a large mixing bowl.
  3. Add the minced garlic, olive oil, dried thyme, dried rosemary, and a generous pinch of salt and black pepper.
  4. Toss everything until the vegetables are evenly coated with oil and herbs.
  5. Arrange the vegetables on a baking sheet in a single layer.
  6. Roast for 25 to 30 minutes, stirring once halfway through.
  7. Check doneness by piercing the largest pieces with a fork.
  8. Remove from the oven and serve warm.

Notes

Swap dried herbs for fresh; reduce salt if using salted butter later. For lower-oil option, use 2 tablespoons oil and a spray of nonstick.

Nutrition

Find it online: https://www.simplefamilydishes.com/garlic-herb-roasted-potatoes/