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A tray of golden roasted potatoes, carrots, and zucchini with fresh parsley garnish
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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 180kcal

Ingredients

  • 1 lb Yukon Gold potatoes, cut into 1-inch cubes
  • 3 medium carrots , peeled and sliced into 1/2-inch rounds
  • 2 medium zucchini , sliced into 1/2-inch half-moons
  • 3 tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon sal t
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • In a large mixing bowl, combine the cubed potatoes and sliced carrots.
  • Add the olive oil, minced garlic, oregano, rosemary, salt, and black pepper to the bowl and toss to coat thoroughly.
  • Spread the potatoes and carrots in a single layer on a large rimmed baking sheet.
  • Roast for 15 minutes.
  • Add the zucchini to the bowl with any remaining oil and herb mixture, toss, then add to the baking sheet with the other vegetables.
  • Continue roasting for another 15 to 20 minutes until potatoes are tender and golden brown.
  • Remove from oven and garnish with fresh parsley before serving.