Description
This easy and colorful side dish brings together baby potatoes, sweet carrots, and tender zucchini, all roasted to perfection with garlic, olive oil, and Italian herbs. Crispy, golden edges and a savory aroma make this a perfect addition to your weeknight dinner or holiday table. It’s vegan, gluten-free, and made with simple ingredients.
Ingredients
1 lb baby potatoes, halved
3 large carrots, sliced into thick sticks
2 medium zucchini, cut into thick chunks or half-moons
2 tablespoons olive oil
3 cloves garlic, minced
1 ½ teaspoons dried Italian herbs
¾ teaspoon salt
½ teaspoon black pepper
Fresh parsley or thyme for garnish (optional)
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
2. Cut baby potatoes in half, slice carrots into thick sticks, and chop zucchini into thick chunks. Keep all pieces similar in size for even roasting.
3. Add the vegetables to a large bowl. Drizzle with olive oil and toss with minced garlic, dried Italian herbs, salt, and black pepper until fully coated.
4. Spread the vegetables on the prepared baking sheet in a single layer, avoiding overlap.
5. Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and golden-brown on the edges.
6. Garnish with fresh parsley or thyme if desired. Serve warm.
Notes
Cut all vegetables to similar sizes to ensure even cooking and caramelization.
For firmer zucchini, add it to the pan halfway through roasting instead of at the beginning.
To make this a complete meal, serve it over quinoa, lentils, or with grilled protein.