Ingredients
Scale
- 1 lb small red potatoes, quartered
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 lb zucchini, chopped into 1-inch pieces
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons dried Italian herbs (or a mix of oregano, basil, thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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: In a separate smaller bowl, whisk together the olive oil, minced garlic, Italian herbs, salt, and pepper.
- Step 4: Pour the olive oil mixture over the vegetables and toss until they are evenly coated.
- Step 5: Spread the vegetables in a single layer on the prepared baking sheet.
- Step 6: Roast for 30-40 minutes, or until the vegetables are tender and slightly browned, tossing halfway through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a tablespoon of water or broth to retain moisture.
- Serve these roasted vegetables alongside grilled chicken or fish for a complete and flavorful meal.
- For extra crispy potatoes, parboil them for 5-7 minutes before roasting to help them achieve a crunchy exterior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American