Ingredients
- Potatoes, 1.5 lbs, cut into 1-inch chunks
- Carrots, 1 lb, peeled and cut into 1-inch chunks
- Zucchini, 1 large, cut into 1-inch chunks
- Olive oil, 3 tablespoons
- Garlic, 4 cloves, minced
- Dried rosemary, 1 teaspoon
- Dried thyme, 1 teaspoon
- Salt and pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, combine potatoes, carrots, and zucchini.
- Step 3: Drizzle with olive oil, then add minced garlic, rosemary, thyme, salt, and pepper. Toss to coat vegetables evenly.
- Step 4: Spread the vegetables in a single layer on a baking sheet.
- Step 5: Roast for 30-40 minutes, or until vegetables are tender and slightly browned, flipping halfway through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the vegetables on a baking sheet and bake at 350°F (175°C) until warmed through, to keep them from getting soggy.
- These roasted vegetables are delicious as a side dish with grilled chicken or fish, or even tossed into a hearty salad!
- For extra crispy potatoes, parboil them for 5 minutes before roasting; this helps draw out surface starch for better browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American