Ingredients
Ingredients
- 3 medium potatoes, sliced into rounds
- 3 carrots, peeled and cut into thick slices
- 2 zucchinis, sliced into rounds
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley or rosemary sprigs (for garnish, optional)
Instructions
Preparation
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Step 2: Prepare the Vegetables
In a large mixing bowl, combine the sliced potatoes, carrots, and zucchini. Add the minced garlic, olive oil, dried rosemary, thyme, oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated with the olive oil and herbs.
Step 3: Arrange the Vegetables
Spread the seasoned vegetables in an even layer on the prepared baking sheet. Make sure they are not overcrowded, allowing them to roast evenly.
Step 4: Roast the Vegetables
Roast the vegetables for 30-35 minutes, flipping them halfway through for even browning. The potatoes and carrots should be tender and golden, and the zucchini should have a slight crisp to them.
Step 5: Garnish and Serve
Once done, remove the tray from the oven and transfer the vegetables to a serving platter. Garnish with freshly chopped parsley or rosemary sprigs if desired. Serve warm and enjoy!
Notes
Roasting at high heat (400°F) caramelizes the vegetables’ natural sugars, enhancing their flavor. Be sure to flip the vegetables halfway through to ensure they cook evenly. If they brown too quickly, reduce the heat slightly or cover with foil.
- Prep Time: 10
- Cook Time: 35
Nutrition
- Calories: 220
- Sodium: 150mg
- Protein: 4g