Ingredients
Vegetables:
– 1 pound baby potatoes or Yukon gold potatoes, washed and diced
– 3-4 medium carrots, peeled and sliced into sticks
– 2 zucchinis, sliced into rounds
Garlic Herb Seasoning:
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon dried oregano
– Salt and pepper, to taste
Instructions
1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables: Wash and dice the potatoes into bite-sized pieces. Peel the carrots and slice them into sticks. Slice the zucchinis into rounds.
3. Prepare the Seasoning: In a small bowl, combine the minced garlic, olive oil, dried thyme, dried rosemary, and dried oregano. Season with salt and pepper to taste.
4. Toss the Vegetables: In a large mixing bowl, toss the diced potatoes, carrot sticks, and zucchini rounds with the garlic herb seasoning until evenly coated.
5. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through cooking.
6. Serve and Enjoy: Remove from the oven and let cool slightly before serving. Enjoy your delicious garlic herb roasted potatoes, carrots, and zucchini!
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