Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cubed
- 1 lb carrots, peeled and chopped
- 1 lb zucchini, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, combine the potatoes, carrots, zucchini, minced garlic, olive oil, Italian herbs, salt, and pepper. Toss well to ensure all vegetables are evenly coated.
- Step 3: Spread the vegetable mixture in a single layer on a large baking sheet.
- Step 4: Roast in the preheated oven for 30-40 minutes, or until the potatoes are tender and slightly browned, flipping halfway through for even cooking.
- Step 5: Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat with a drizzle of olive oil until warmed through and slightly crispy again.
- Serve these roasted vegetables as a flavorful side dish to grilled chicken, fish, or your favorite plant-based protein.
- Don't overcrowd the baking sheet; use two sheets if necessary to ensure even browning and avoid steaming the veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American