Description
A simple and delicious Garlic Herb Roasted Vegetable Medley that combines crispy, caramelized vegetables with a flavorful blend of garlic and herbs. This easy-to-make dish is perfect as a side for any meal or a standalone vegetarian delight!
Ingredients
Scale
- 4 medium potatoes (about 2 pounds), cut into bite-sized pieces
- 4 large carrots (about 1 pound), cut into bite-sized pieces
- 2 medium zucchini (about 1 pound), cut into bite-sized pieces
- ¼ cup oil (olive oil or avocado oil)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons of your favorite herbs or spices (such as rosemary, thyme, oregano, or a blend)
Instructions
- Preheat the Oven – Set your oven to 425°F (220°C).
- Prepare the Vegetables – Wash and cut the potatoes, carrots, and zucchini into bite-sized pieces. Place them in a large mixing bowl.
- Season the Vegetables – Add the oil, salt, pepper, and herbs to the bowl. Toss until evenly coated.
- Arrange on a Baking Sheet – Spread the vegetables in a single layer on a large baking sheet, ensuring they aren’t overcrowded.
- Roast to Perfection – Bake for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- Serve and Enjoy – Remove from the oven and serve hot with your favorite main course.
Notes
- For extra crispiness: Spread the vegetables out evenly and avoid excessive oil.
- Garlic Tip: Add minced garlic in the last 10 minutes to prevent burning.
- Customize it: Swap in bell peppers, Brussels sprouts, or sweet potatoes for variety.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American