Description
A delightful blend of roasted vegetables infused with garlic and herbs, perfect as a side dish or main course.
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 for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchinis.
- Pour in the olive oil, and sprinkle the minced garlic, dried thyme, dried rosemary, salt, and pepper over the vegetables.
- Mix everything thoroughly until the vegetables are evenly coated in the oil and herbs.
- Spread the vegetable mixture in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking.
- Once done, garnish with freshly chopped parsley before serving warm.
Notes
For a crispier texture, consider broiling for a minute or two at the end. Add citrus juice for a refreshing touch.
