Sure, here is a recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini:
This sheet pan recipe is a great way to get a delicious and healthy side dish on the table quickly. Simply toss cubed potatoes, carrots, and zucchini with olive oil, garlic, and herbs, then roast until tender and golden brown. This recipe is easily customizable with your favorite herbs and spices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes, cubed | 1 pound |
| Carrots, peeled and cubed | 3 |
| Zucchini, cubed | 1 |
| Olive oil | 2 tablespoons |
| Garlic cloves, minced | 2 |
| Dried rosemary | 1 teaspoon |
| Dried thyme | 1/2 teaspoon |
| Salt and freshly ground black pepper | To taste |
| Optional: Chopped fresh parsley, for garnish |
Cooking Guide
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss together potatoes, carrots, and zucchini. Drizzle with olive oil and toss to coat.
- Add garlic, rosemary, thyme, salt, and pepper to the bowl and toss to combine.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the vegetables are tender and golden brown, flipping halfway through.
Tips
- For crispier potatoes, parboil them for 5 minutes before cubing and roasting. Parboiling means boiling them until partially cooked.
- If your vegetables start to brown too quickly, tent the baking sheet with foil for the last few minutes of roasting.
- Feel free to experiment with different herbs and spices. Some other great options include oregano, basil, paprika, or cumin.
- Serve these roasted vegetables hot or at room temperature. They are a great side dish for chicken, fish, or pork.
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