Ingredients
Ingredients
For the Vegetables:
- 3 medium potatoes (sliced into ½-inch rounds)
- 3 large carrots (peeled and cut diagonally)
- 2 medium zucchinis (sliced into ½-inch rounds)
- 1 medium onion (quartered)
For the Seasoning:
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt & black pepper to taste
Instructions
Preparation
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Prepare the Vegetables
Wash and prep the vegetables. Slice the potatoes and zucchinis into ½-inch rounds, cut the carrots diagonally, and quarter the onion. Combine all vegetables in a large mixing bowl.
Step 3: Add the Seasoning
Drizzle olive oil over the vegetables. Sprinkle in the minced garlic, dried rosemary, dried thyme, smoked paprika, salt, and black pepper. Toss the mixture well to ensure all vegetables are evenly coated.
Step 4: Arrange and Roast
Spread the seasoned vegetables in a single layer on the prepared baking sheet. This arrangement ensures even roasting and helps achieve golden-brown edges.
Place the baking sheet in the preheated oven and roast for 25-30 minutes. Toss the vegetables halfway through roasting to promote even browning.
Step 5: Garnish and Serve
Once the Garlic Herb Roasted Vegetables are tender and caramelized, transfer them to a serving dish. These roasted vegetables pair perfectly with a variety of main courses.
Notes
Cooking Notes
- Uniform Sizing: Cut vegetables into similar-sized pieces to ensure even cooking.
- Oven Rack Position: Place the baking sheet in the middle rack for optimal roasting.
- Batch Cooking: If your baking sheet is small, roast the vegetables in two batches to avoid overcrowding, which can lead to steaming rather than roasting.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Calories: 180
- Sodium: 150mg
- Protein: 3g