Golden Garlic Herb Roasted Potatoes, Carrots, and Zucchini


 

Crispy, golden potatoes, tender carrots, and juicy zucchini come together in this simple yet delicious roasted vegetable medley. Infused with garlic and fresh herbs, this dish is a crowd-pleaser that’s easy to prepare and bursting with flavor.


Ingredients

(Serves 4–6)

  • 4 medium potatoes, diced into 1-inch cubes (Yukon gold or red potatoes work best)
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 medium zucchinis, sliced into thick half-moons
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika (optional, for a smoky flavor)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat the Oven
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2: Prepare the Vegetables
  1. Wash and dry the potatoes, carrots, and zucchinis. Cut them into uniform sizes to ensure even cooking.
    • Potatoes: 1-inch cubes
    • Carrots: 1-inch chunks
    • Zucchinis: Thick half-moon slices

Step 3: Season the Vegetables



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