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If you're searching for a dish that perfectly balances flavor, nutrition, and simplicity, look no further than Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This vibrant medley of root vegetables not only delights the taste buds but also fills your kitchen with an irresistible aroma that signals comfort and home-cooked goodness. The appeal of this recipe lies in its ability to transform everyday ingredients into a gourmet side dish, making it an ideal choice for family dinners, meal prep, or even festive gatherings.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Bring a burst of flavor to your dinner table with these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This easy-to-follow recipe combines hearty potatoes, sweet carrots, and tender zucchini, all roasted to perfection with garlic and fresh herbs. Perfectly crispy on the outside and tender on the inside, this dish is a delicious side that pairs well with any meal. Ready in just 45 minutes, it’s both nourishing and satisfying. Get the full recipe and enjoy a wholesome treat!
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Ingredients
  

4 medium potatoes, diced into 1-inch cubes

3 medium carrots, peeling and sliced into 1/2-inch rounds

2 medium zucchinis, sliced into half-moons

4 cloves of garlic, minced

1/4 cup olive oil

1 tbsp fresh rosemary, chopped (or 1 tsp dried)

1 tbsp fresh thyme, chopped (or 1 tsp dried)

1 tbsp fresh parsley, chopped (for garnish)

Salt and pepper, to taste

1 tsp paprika (optional for a slight kick)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the diced potatoes, sliced carrots, and zucchinis.

      Make the Herb Mixture: In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika. This will be your flavorful coating for the vegetables.

        Combine: Pour the olive oil mixture over the diced vegetables, tossing everything thoroughly until the vegetables are well-coated with the herbs and oil.

          Arrange on a Baking Sheet: Spread the seasoned vegetables out in a single layer on a large baking sheet lined with parchment paper, making sure they are not overcrowded (this allows for even cooking and crispiness).

            Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the potatoes are golden and fork-tender.

              Garnish and Serve: Once done, remove the baking sheet from the oven, sprinkle the fresh parsley over the top, and serve hot.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4