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
- 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
- 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
