Go Back
Understanding the ingredients is crucial to fully appreciating this recipe. Each component serves a unique purpose, contributing not only to the flavor profile but also to the nutritional value of the dish.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Elevate your meal with this delicious Garlic Herb Roasted Tri-Veggie Medley! Perfectly roasted baby potatoes, carrots, and zucchini are tossed in a flavorful blend of garlic, oregano, thyme, and paprika. This easy recipe is not only healthy but also a vibrant addition to any dinner table. Ready in just 45 minutes, it serves four and can be garnished with fresh parsley for that finishing touch. Enjoy the comforting flavors of roasted veggies tonight!
Print Recipe Pin Recipe

Ingredients
  

1 pound baby potatoes, halved

2 large carrots, peeled and sliced into rounds

2 medium zucchinis, sliced into half-moons

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped, for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

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

      In a small bowl, whisk together the olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper.

        Pour the garlic herb mixture over the vegetables and toss them until they are evenly coated.

          Spread the coated vegetables in a single layer on a baking sheet.

            Roast in the preheated oven for about 25-30 minutes, or until the potatoes are tender and golden brown, stirring halfway through.

              Once done, remove from oven and let it cool for a few minutes.

                Garnish with freshly chopped parsley, if desired, and serve warm.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4