Description
This dish combines the hearty earthiness of potatoes, the natural sweetness of carrots, and the tender texture of zucchini. Enhanced with the bold flavors of garlic, rosemary, and thyme, roasting brings out their natural flavors, creating a crispy, caramelized exterior while maintaining a tender interior. Perfect as a side dish or a standalone vegetarian meal, it is versatile, nutritious, and easy to prepare.
Ingredients
Scale
- 3 medium potatoes, cubed
- 4 carrots, sliced
- 2 zucchinis, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cubed potatoes, sliced carrots, and zucchini.
- Add olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway, until vegetables are golden and tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes