Name: Garlic Herb Roasted Potatoes Carrots and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 medium potatoes: Peeled and diced into 1-inch cubes. Russet or Yukon Gold potatoes work well because they roast beautifully and become perfectly tender inside while crisping up on the outside.; 2 large carrots: Peeled and sliced into ½-inch rounds. Carrots add a natural sweetness and become perfectly caramelized during roasting.; 1 medium zucchini: Sliced into ½-inch rounds. Zucchini adds a fresh, light flavor that contrasts nicely with the heartiness of potatoes and carrots.; 3 tablespoons olive oil: The olive oil helps the vegetables crisp up and provides a rich, savory flavor.; 3 garlic cloves: Minced. Garlic is a key ingredient in this recipe and enhances the overall taste of the vegetables, infusing them with its aromatic goodness.; 1 teaspoon dried oregano: Oregano has a slightly peppery and minty flavor that complements the earthiness of the vegetables.; 1 teaspoon dried thyme: Thyme is another herb that pairs wonderfully with roasted vegetables, adding a warm, herby aroma.; 1 teaspoon paprika: Paprika adds a subtle smoky flavor and a lovely color to the vegetables.; 1 teaspoon salt: Season to taste, but make sure to sprinkle enough salt to bring out the natural flavors of the vegetables.; ½ teaspoon black pepper: Freshly cracked black pepper adds a mild heat that balances the richness of the olive oil and garlic.; 1 tablespoon fresh parsley: Chopped, for garnish. This adds a fresh, green burst of color to the roasted vegetables, and the slight bitterness of parsley contrasts with the sweetness of the roasted carrots.

Ingredients

Scale

2 medium potatoes: Peeled and diced into 1-inch cubes. Russet or Yukon Gold potatoes work well because they roast beautifully and become perfectly tender inside while crisping up on the outside.
2 large carrots: Peeled and sliced into ½-inch rounds. Carrots add a natural sweetness and become perfectly caramelized during roasting.
1 medium zucchini: Sliced into ½-inch rounds. Zucchini adds a fresh, light flavor that contrasts nicely with the heartiness of potatoes and carrots.
3 tablespoons olive oil: The olive oil helps the vegetables crisp up and provides a rich, savory flavor.
3 garlic cloves: Minced. Garlic is a key ingredient in this recipe and enhances the overall taste of the vegetables, infusing them with its aromatic goodness.
1 teaspoon dried oregano: Oregano has a slightly peppery and minty flavor that complements the earthiness of the vegetables.
1 teaspoon dried thyme: Thyme is another herb that pairs wonderfully with roasted vegetables, adding a warm, herby aroma.
1 teaspoon paprika: Paprika adds a subtle smoky flavor and a lovely color to the vegetables.
1 teaspoon salt: Season to taste, but make sure to sprinkle enough salt to bring out the natural flavors of the vegetables.
½ teaspoon black pepper: Freshly cracked black pepper adds a mild heat that balances the richness of the olive oil and garlic.
1 tablespoon fresh parsley: Chopped, for garnish. This adds a fresh, green burst of color to the roasted vegetables, and the slight bitterness of parsley contrasts with the sweetness of the roasted carrots.

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Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). The high temperature is crucial for getting the perfect roasted veggies with crispy edges and a tender interior. While the oven is warming up, you’ll have plenty of time to prepare the vegetables.

Step 2: Prepare the Vegetables

Potatoes: Wash the potatoes thoroughly to remove any dirt, then peel them. After peeling, cut the potatoes into 1-inch cubes. Uniform pieces will ensure they cook evenly.
Carrots: Peel the carrots and slice them into ½-inch rounds. You want them thick enough to hold up to the heat without turning mushy.
Zucchini: Slice the zucchini into ½-inch rounds as well. Zucchini cooks quickly and should be thick enough to prevent overcooking.

Step 3: Season the Vegetables

Once your vegetables are prepped, place them in a large mixing bowl. Drizzle the olive oil over them, making sure they are all coated. Then, add the minced garlic, dried oregano, thyme, paprika, salt, and black pepper. Toss everything together until all the vegetables are evenly coated with the seasoning. This is where the magic happens—be sure to mix thoroughly so that every piece is infused with flavor. You can use your hands for this step, which is often the best way to get everything evenly coated.

Step 4: Arrange on the Baking Sheet

Line a baking sheet with parchment paper or a silicone mat for easy cleanup. Then, spread the seasoned vegetables in a single layer on the baking sheet. Be sure to leave some space between the pieces—if the vegetables are too crowded, they will steam instead of roasting, and you won’t get those crispy edges. If necessary, use two baking sheets to give the veggies room to breathe.

Step 5: Roast the Vegetables

Place the baking sheet in the preheated oven and roast for 20 minutes. After 20 minutes, take the baking sheet out of the oven and use a spatula to toss the vegetables, turning them to ensure they roast evenly. This step is crucial for getting that golden-brown crust on all sides. Return the baking sheet to the oven for another 10 minutes, or until the potatoes and carrots are fork-tender and the zucchini has a light golden-brown color. The entire roasting process should take about 30 minutes total.

Step 6: Garnish and Serve

Once the vegetables are done roasting, remove them from the oven and transfer them to a serving dish. Sprinkle the freshly chopped parsley over the vegetables for an extra touch of freshness and color. Serve immediately while they’re still hot and crispy.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 4
Calories: 180