free page hit counter

Garlic Herb Roasted Potatoes, Carrots, and Zucchini





  • 1 pound Potatoes (baby potatoes or Yukon gold), washed and diced
  • 3-4 medium Carrots, peeled and sliced into sticks
  • 2 Zucchinis, sliced into rounds

Garlic Herb Seasoning:

  • 3 cloves Garlic, minced
  • 2 tablespoons Olive oil
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • 1 teaspoon Dried oregano
  • Salt and Pepper, to taste


  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Prepare the Vegetables: Wash and dice the potatoes into bite-sized pieces. Peel the carrots and slice them into sticks. Slice the zucchinis into rounds.
  3. Prepare the Seasoning: In a small bowl, combine the minced garlic, olive oil, dried thyme, dried rosemary, and dried oregano. Season with salt and pepper to taste. Mix well.
  4. Coat the Vegetables: Place the diced potatoes, carrot sticks, and zucchini rounds on a large baking sheet lined with parchment paper. Drizzle the garlic herb seasoning mixture over the vegetables and toss until they are evenly coated.
  5. Roast: Spread the vegetables out in an even layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through cooking.
  6. Serve: Once roasted to perfection, remove from the oven and transfer the vegetables to a serving dish.
  7. Garnish (optional): You can garnish with fresh chopped parsley or additional dried herbs if desired.❤️

Leave a Comment