Ingredients
Scale
- 2 cups roasted potatoes, cut into chunks
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Begin by washing and chopping all your vegetables into uniformly sized pieces to ensure even roasting.
- In a small bowl, combine minced garlic, dried thyme, rosemary, oregano, salt, and black pepper. Drizzle the olive oil over your vegetables, then toss to coat evenly with the garlic herb mixture.
- Preheat your oven to 400°F (200°C). Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, turning halfway to ensure even cooking and golden brown edges.
- Once roasted, sprinkle freshly chopped parsley over the vegetables for added freshness. Serve hot as a flavorful side dish that pairs well with roasted chicken, pasta, or salads.
Notes
- You can substitute fresh herbs for dried; use twice as much if doing so.
- Adjust seasoning to taste, adding more garlic or herbs for a stronger flavor.
- Reheat leftovers in an oven or air fryer for crispy, delicious results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg