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Roasted Potatoes, Carrots, and Zucchini Recipe

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3.9 from 52 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This recipe for Roasted Potatoes, Carrots, and Zucchini is a simple, flavorful side dish perfect for any meal. Tender chunks of potatoes and carrots are paired with sliced zucchini, all seasoned with garlic, thyme, rosemary, salt, and pepper, then roasted to golden perfection in the oven. Garnished with fresh parsley, this dish offers a colorful and healthy addition to your dinner table.

Ingredients

Scale

Vegetables

  • 4 large potatoes, peeled and cut into chunks
  • 4 large carrots, peeled and cut into chunks
  • 2 medium zucchinis, sliced
  • 4 cloves garlic, minced

Seasonings and Oil

  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the vegetables evenly.
  2. Prepare Vegetables: In a large bowl, combine the peeled and chunked potatoes, peeled and chunked carrots, sliced zucchinis, and minced garlic, ensuring everything is mixed well.
  3. Season Vegetables: Drizzle the olive oil over the combined vegetables. Sprinkle dried thyme, dried rosemary, salt, and black pepper over them. Toss thoroughly until all pieces are evenly coated with the oil and spices.
  4. Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet to allow even cooking. Place in the preheated oven and roast for 25 to 30 minutes. Stir the vegetables halfway through roasting to promote even browning and tender cooking.
  5. Serve: Once tender and golden brown, remove the roasted vegetables from the oven. Transfer them to a serving dish and garnish with chopped fresh parsley. Serve hot and enjoy.

Notes

  • For crispier vegetables, avoid overcrowding the baking sheet to allow proper heat circulation.
  • You can substitute rosemary and thyme with other herbs like oregano or basil according to preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
  • Adding a squeeze of fresh lemon juice just before serving can brighten the flavors.
  • This recipe is easily doubled or halved depending on serving needs.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/roasted-potatoes-carrots-and-zucchini-recipe-2/