This garlic herb roasted vegetable medley is an easy and delicious side dish! Crispy on the outside, tender on the inside, and coated in a flavorful garlic herb seasoning, these roasted potatoes, carrots, and zucchini complement any meal perfectly.
Ingredients
- 2 cups baby potatoes, halved
- 2 large carrots, peeled and sliced
- 1 medium zucchini, sliced into half-moons
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat & Prep
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
2. Season the Vegetables
- In a large bowl, combine potatoes, carrots, and zucchini.
- Drizzle with olive oil and add garlic, oregano, thyme, rosemary, paprika, salt, black pepper, and red pepper flakes. Toss until evenly coated.
3. Roast to Perfection
- Spread the vegetables in a single layer on the baking sheet.
- Roast for 25–30 minutes, stirring halfway, until potatoes are crispy and carrots are tender.
4. Add Parmesan & Serve
- Sprinkle with grated Parmesan (if using) and roast for an additional 5 minutes.
- Garnish with fresh parsley and serve warm.
Tips for the Best Roasted Vegetables
✔ Cut veggies evenly so they roast at the same rate.
✔ Use fresh herbs for even more flavor.
✔ For extra crispiness, broil for the last 2–3 minutes.
✔ Pair with grilled chicken, steak, or salmon for a full meal.
This garlic herb roasted vegetable mix is an easy, flavor-packed dish that works as a healthy side for any meal!
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