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Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a standout side dish that embodies the essence of wholesome cooking. This vibrant medley of vegetables not only enhances the visual appeal of any plate but also elevates the overall flavor profile of your meal. Roasting vegetables brings out their natural sweetness and savory notes, creating a dish that is both satisfying and nutritious. As you bite into the tender, caramelized potatoes, the crunchy carrots, and the delicate zucchini, your taste buds will revel in a delicious combination that is sure to be a hit at the dinner table.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Elevate your side dish game with these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This easy recipe combines baby potatoes, sweet carrots, and tender zucchini, all tossed in a fragrant mix of garlic and herbs. With just 10 minutes of prep and 25-30 minutes in the oven, you’ll have a colorful, flavorful dish that pairs perfectly with any main course. Finish with a sprinkle of fresh parsley for a beautiful presentation. Perfect for family dinners or gatherings!
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Ingredients
  

2 cups baby potatoes, halved

2 cups carrots, sliced into thin rounds

2 cups zucchini, sliced into half-moons

4 cloves garlic, minced

1/4 cup olive oil

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetable Mix: In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and zucchini.

      Make the Herb Mixture: In a small bowl, whisk together the olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper until well combined.

        Combine the Ingredients: Pour the herb mixture over the vegetables in the mixing bowl. Toss everything together until the vegetables are thoroughly coated with the oil and herbs.

          Spread on Baking Sheet: Spread the coated vegetables in a single layer on a large baking sheet. Make sure they aren't overcrowded for even roasting.

            Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are golden brown and tender, stirring halfway through for even cooking.

              Garnish and Serve: Once done, remove the vegetables from the oven. Transfer to a serving dish and sprinkle with fresh parsley for garnish. Enjoy your delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4