Ingredients
- 3 medium potatoes, diced
- 2 large carrots, sliced
- 2 medium zucchinis, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine potatoes, carrots, and zucchini. Add olive oil, garlic, thyme, rosemary, salt, and pepper. Toss to coat evenly.
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until veggies are golden and fork-tender.
- Sprinkle with chopped parsley just before serving and enjoy warm.
Notes
- Add bell peppers, sweet potatoes, or red onions for variety.
- Use smoked paprika or chili flakes for extra spice.
- Swap in fresh herbs when available for enhanced flavor.
- A touch of lemon zest after roasting brightens the dish.
- Add grated Parmesan in the last 5 minutes for a cheesy finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
