Description

This Herb-Roasted Vegetables dish is a vibrant, healthy side bursting with flavor! Tender carrots, zucchini, and baby potatoes are perfectly roasted with a medley of fresh herbs and olive oil for a golden, crispy finish.

Ingredients

Units Scale

1 lb (450g) baby potatoes, halved
2 medium carrots, peeled and sliced into thick pieces
1 medium zucchini, sliced into half-moons
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Fresh thyme or parsley for garnish

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Instructions

Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prepare the Vegetables:
- In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil and sprinkle with garlic powder, oregano, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
Roast the Vegetables:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 30–35 minutes, stirring halfway through, until the potatoes are golden and crispy, and the carrots and zucchini are tender.
Garnish and Serve:
- Remove from the oven and garnish with fresh thyme or parsley. Serve warm as a side dish to your favorite main course.

Notes

Add other vegetables like bell peppers, Brussels sprouts, or onions for more variety.
For a touch of sweetness, drizzle the vegetables with a little honey or balsamic glaze before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven.