Ingredients
- Potatoes (Yukon Gold or Russet), 2 lbs, cut into 1-inch pieces
- Carrots, 1 lb, peeled and cut into 1-inch pieces
- Zucchini, 1 lb, cut into 1-inch pieces
- Garlic, 4 cloves, minced
- Olive Oil, 4 tablespoons
- Dried Italian Herbs, 2 tablespoons
- Salt, 1 teaspoon
- Black Pepper, 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, combine the potatoes, carrots, and zucchini.
- Step 3: Add the minced garlic, olive oil, Italian herbs, salt, and pepper to the bowl. Toss everything together until the vegetables are evenly coated.
- Step 4: Spread the vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded for even roasting.
- Step 5: Roast in the preheated oven for 30-40 minutes, or until the potatoes are tender and golden brown, and the carrots are tender. Flip the vegetables halfway through cooking to ensure even browning.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the roasted vegetables in a skillet over medium heat with a little olive oil to re-crisp them.
- Serve these roasted vegetables as a colorful and flavorful side dish alongside grilled chicken or a hearty steak.
- To enhance the garlic flavor, consider adding a teaspoon of garlic powder along with the minced garlic before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American