Description
Simple and flavorful roasted vegetables with potatoes, carrots, zucchini, garlic, and herbs. A healthy and versatile side dish!
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
- 1 lb carrots, peeled and cut into 1-inch pieces
- 2 medium zucchini, cut into 1-inch chunks
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prep Vegetables: Wash and dry the potatoes, carrots, and zucchini. Cut the potatoes and carrots into 1-inch chunks. Cut the zucchini into 1-inch chunks. Mince the garlic.
- Season: In a large bowl, combine the potatoes, carrots, zucchini, and minced garlic. Drizzle with olive oil. Add the rosemary, thyme, smoked paprika, and red pepper flakes (if using). Season generously with salt and pepper. Toss until evenly coated.
- Roast: Spread the vegetables in a single layer on a large baking sheet (use two if needed). Roast for 30-40 minutes, or until the potatoes are tender and golden brown and the carrots are slightly softened. Flip the vegetables halfway through the cooking time. If the zucchini starts to brown too quickly, remove it from the oven a few minutes earlier.
- Garnish & Serve: Remove from oven and transfer to a serving dish. Garnish with chopped fresh parsley. Taste and adjust seasoning if necessary. Serve immediately.
Notes
- Vegetable Variations: Feel free to add other vegetables like bell peppers, onions, Brussels sprouts, or sweet potatoes. Adjust cooking time accordingly.
- Herb & Spice Variations: Experiment with different herbs and spices like oregano, garlic powder, onion powder, or chili powder.
- Lemon Juice: A squeeze of fresh lemon juice at the end adds a bright, tangy flavor.
- Roast with Protein: Roast these vegetables alongside chicken, sausage, or tofu for a complete meal.
- Vegan: This recipe is naturally vegan. Add a drizzle of maple syrup or agave nectar for a touch of sweetness.
- Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes